Braised Shark Fin in Brown Sauce
A classic of Tan Family Cuisine, the shark fin is soft and glutinous, bathed in a golden, rich sauce that is savory and umami—each bite exudes luxury.
Ingredients
11 items- Dried shark fin 100 g
- Stock 1500 ml
- Jinhua ham 50 g
- Chicken fat or oil 50 ml
- Scallion 2 stalks
- Ginger 15 g
- Cooking wine 30 ml
- Dark soy sauce 5 ml
- Salt 3 g
- Sugar 5 g
- Water starch to taste
Nutrition
Steps （8 steps）
Soak dried shark fin in a large bowl with enough cold water for 48 hours, changing water every 8 hours until rehydrated.
Put the shark fin in a pot, add water and bring to a boil, then turn to low heat and simmer for 4 hours. Turn off heat and leave overnight until the fins are tender.
Rinse the shark fin under running water to remove sand, bone fragments, and any remaining meat, keeping only the translucent needles.
Heat chicken fat in a pot, fry scallion and ginger until deep brown, pour in stock and cooking wine, add shark fin, and bring to a boil over high heat.
Turn to low heat and braise for 2 hours until the fins become translucent and the liquid reduces by half.
Add salt, sugar, and dark soy sauce for seasoning and color, continue simmering for 20 minutes.
Remove the shark fin with a slotted spoon and arrange on a plate. Heat the remaining sauce, thicken with water starch until it coats the back of a spoon.
Switch off heat, stir in remaining chicken fat, pour the sauce over the shark fin, garnish with minced ham and chopped scallion, and serve.
Tips
Patience is key when soaking shark fin; avoid any contact with oil. The stock is the soul of the dish, best prepared ahead. The final starch thickening should be light, just enough to cling to the fins.
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