Shark Fin Soup Recipe
Ingredients
| 3/4 pound dried shark fins | ||
| Oil | 1 Tablespoon | |
| Ginger | 2 Tablespoon, sliced | |
| Scallions | 1/4 Cup (16 tbs), sliced | |
| Sherry | 1 Tablespoon | |
| Chicken broth | 3 Quart | |
| Cornstarch | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 Teaspoon | |
| 1/2 teaspoon Ac'cent | ||
| Crab meat | 1/2 pound | |
Directions
Wash the sharks fins arid cover with cold water.
Drain, cover with fresh water, and boil 3 hours.
Drain, add fresh water, and boil again for 3 hours.
Drain and let dry.
Heat the oil in a saucepan; saute the ginger and sirlions for 3 minutes.
Add the sherry, 1 quart chicken broth, and the sharks' fins.
Cook over high heat 10 minutes.
Drain, if any liquid remains, but most of it should have been absorbed.
Add the remaining broth; bring to a boil.
Mix together the cornstarch, water, soy sauce, and Ac'cent.
Stir into the soup, then add the crab meat.
Drain, cover with fresh water, and boil 3 hours.
Drain, add fresh water, and boil again for 3 hours.
Drain and let dry.
Heat the oil in a saucepan; saute the ginger and sirlions for 3 minutes.
Add the sherry, 1 quart chicken broth, and the sharks' fins.
Cook over high heat 10 minutes.
Drain, if any liquid remains, but most of it should have been absorbed.
Add the remaining broth; bring to a boil.
Mix together the cornstarch, water, soy sauce, and Ac'cent.
Stir into the soup, then add the crab meat.
Chef
