Stir-fried Shark's Fin with Egg Floss (Guihua Style)
A classic Cantonese banquet dish featuring golden shark's fin scattered like osmanthus petals, stir-fried with fluffy eggs and minced ham. Silky and savory.
Ingredients
12 items- Soaked shark's fin 200g
- Eggs 3
- Cooked ham, minced 20g
- Scallions, chopped 10g
- Ginger slices 5g
- Stock 200ml
- Salt 1/2 tsp
- Chicken bouillon 1/4 tsp
- White pepper 1/4 tsp
- Shaoxing wine 1 tbsp
- Cornstarch slurry 2 tbsp
- Lard 3 tbsp
Nutrition
Steps （8 steps）
Place soaked shark's fin in a bowl with stock, ginger and wine. Steam over high heat for 20 mins until tender. Drain and remove ginger.
Beat eggs with a pinch of salt and white pepper until frothy. Set aside.
Heat wok, melt lard on low. Remove half. Keep half in wok, add fin and stir gently on medium for 1 min to release moisture. Remove.
In another wok, heat reserved lard to medium, then high. Pour in eggs, scramble quickly into small clumps for 20 sec. Remove immediately.
Add a little oil, sauté most scallions. Add fin, splash of stock, season with salt and bouillon. Stir-fry on medium to combine.
Return eggs to wok, add ham and remaining scallions. Toss on high for 15 sec to integrate.
Pour in cornstarch slurry to glaze, shake wok until sauce clings and shines. Turn off heat.
Plate and garnish with extra ham or scallions. Serve immediately.
Tips
Steam fin with stock to avoid dryness; scramble eggs quickly and return at end to prevent overcooking; use a light slurry to avoid heaviness.
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