Exquisite Braised Shark's Fin Soup

1. Soak Shark's Fin Strands

Start by soaking the dried shark’s fin strands in warm water for about 2 hours. After this initial soak, drain and rinse them under cold water before draining again. Now, let the strands soak overnight in a bowl filled with water and 2 teaspoons of white rice vinegar. This will help to soften the strands and prepare them for cooking.

2. Steam Shark's Fin Strands

The next day, drain the shark’s fin strands and place them in a steamproof dish. Add 2 tablespoons of white rice wine, 3 halved scallions, a lightly smashed 1-inch-thick slice of ginger, 8 cubes of pork fat, and 1 cup of Superior Stock to the dish. Steam this mixture for about 30 minutes. Once done, discard everything except the shark’s fin strands. Set aside about 1 cup of these strands, as they will be added to the soup later.

3. Simmer the Soup

In a large pot, bring the remaining 7 cups of Superior Stock to a boil. Add the reserved shark’s fin strands and reduce the heat to a simmer. Let the soup simmer for 25 minutes, allowing the flavors to meld together beautifully. You’ll know it’s ready when the surface of the soup is slightly bubbling, indicating that the ingredients have blended well.

4. Prepare Serving Bowls

While the soup is simmering, prepare the small serving bowls by placing finely shredded Salt-Cured Ham, mung bean sprouts with the ends removed, and a splash of red rice vinegar in each bowl. This will add a delightful texture and flavor contrast to the finished soup.

5. Thicken the Soup

After the soup has simmered for 25 minutes, it’s time to thicken it. Raise the heat and slowly stir in the mung bean starch mixture until the soup reaches your desired consistency. Finish off by adding 1.5 teaspoons of sesame oil, which will provide a pleasant, nutty aroma.