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Shark's Fin Soup II

Soups and Congees

Shark's Fin Soup II
1 small shark's fin, three to four ounces
1 cup chicken bouillon
2 slices fresh ginger, minced and mixed with two tablespoons of hot water
1 Tablespoon good Chinese rice wine
1 Tablespoon chicken bouillon powder
4 cups superior chicken stock
1 Tablespoon minced Yunnan ham
2 teaspoons red wine vinegar
1 teaspoon oyster sauce
1 teaspoon premium thin soy sauce
1/4 teaspoon ground white pepper
1/2 cup mung bean spouts, heads and tails removed
2 Tablespoons coriander, coarsely minced
1. Steam the shark's fin in chicken bouillon and ginger water for half an hour. Gently remove fin and cut it into four pieces, center to tip. Set aside.
2. Mix rice wine, bouillon powder, superior stock, ham, and vinegar, Put in a clay pot and slowly bring to the boil. Simmer for five minutes then add oyster sauce, soy sauce, and ground pepper and stir well. Next add the shark's fin pieces, bean sprouts, and coriander, and stir again. Serve this soup in the pot it was cooked in.

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