Braised shark’s fin with abalone is a delicious dish in Fujian.
How To Make Braised Shark’s Fin with Abalone
Clean the shrimps, slice them from the back, marinate them with 5g cooking wine and 0.5g refined salt, and mix 5g wet starch for sizing. Soak the chicken in cold water, remove the blood and drain.
Put the shrimps in the oil until it’s 40% hot, slide it until it’s cooked, remove and drain the oil. Put chicken broth in the pot, add onion and ginger juice, the remaining cooking wine, put chicken into the pot and boil it over a large fire, then use a small fire to cook until the soup is thick.
Add the abalone meat and the shark’s fin, add salt, and continue to cook until abalone meat and shark’s fin are cooked and rotten.
Put the shrimp into the plate, take out the shark’s fin and cover it on the shrimp, take out the abalone and put it around the shark’s fin, and take out the chicken instead of using it. The soup in the pot is concentrated in high heat. Add a little MSG and pepper, thicken with the remaining wet starch. Pour out the pot and sprinkle the shark’s fin and abalone meat on the plate with cauliflower leaves and red cherry.