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Shark's Fin with Crab Meat

Fish and Seafood

Shark's Fin with Crab Meat
6 ounces dried shark's fin
1 Tablespoon Chinese rice wine
2 slices fresh ginger, minced and mixed with two tablespoons of hot water
1/2 cup crab meat, shredded
2 cups superior chicken stock
1/4 teaspoon bouillon powder
1 Tablespoon cornstarch mixed with one tablespoon of cold water
dash ground white pepper
1. In a bowl, steam shark's fin, wine, fresh ginger water, and one cup of water over boiling water for forty minutes. Remove and cool, then separate the needles, if desired, and set aside.
2. Blanch the shredded crab meat in three cups of boiling water for one minute, drain, and set aside. Strain the water, and set it aside.
3. Heat superior stock, in a heat-proof crock, then add strained crab water and the bouillon powder. Add the cornstarch water and the ground pepper, and as it starts to thicken, add shark's fin needles and the shredded crab, meat, and serve.

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