Duck-wrapped Shark Fin
Tender duck meat wraps around premium shark fin, steamed then braised in rich broth. A luxurious banquet classic with silky texture and deep umami.
Ingredients
15 items- Water-soaked golden hook shark fin 200g
- Duck leg meat 300g
- Pork fatback 50g
- Egg whites 2
- Ginger-scallion water 50ml
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cornstarch 2 tbsp
- Ginger slices 5 slices
- Scallion segments 4 pieces
- Broth 500ml
- Chicken fat 1 tbsp
Nutrition
Steps （7 steps）
Blanch shark fin in boiling water with ginger, scallion and wine for 3 minutes to remove fishy smell. Drain and set aside.
Mince duck leg and pork fat into fine paste. Mix in egg whites, salt, pepper, soy sauces, ginger-scallion water and half the cornstarch. Stir in one direction until sticky. Marinate 10 minutes.
Lay a wet cheesecloth flat. Spread duck paste into a 1 cm thick round. Place shark fin in center. Wrap cloth tightly to form a ball. Twist to seal.
Place wrapped balls on a steaming plate. Steam over high heat for 15 minutes until set. Remove, cool, then unwrap.
Heat chicken fat in a wok. Sauté ginger and scallion. Add wine, broth, soy sauces and a pinch of sugar. Bring to boil, add steamed duck-shark balls. Simmer on low heat for 20 minutes.
Transfer balls to serving plate. Strain braising liquid. Thicken with remaining cornstarch slurry. Pour over the balls.
Garnish with cilantro or minced ham for color and aroma. Serve hot.
Tips
Choose duck thigh with some fat for moist texture. Shark fin must be fully rehydrated first. Slightly wet the cloth to prevent sticking. Do not over-steam or the meat will become tough. Final sauce should be thin and glossy.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.