Ingredient and Portion
Braised Shark’s Fin with Conpoy
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From Shirley Tay Submit
Here's an easy recipe which you can easily prepare for your mum on her special day!
Serves 4-6 people
Preparation time 1 hour
Cooking time 30 mins
1 lit Chicken & Pork stock (prepared in advance)
100ml Abalone stock from can abalone
500g Frozen Shark’s Fin
5 Conpoy (dried scallops)
6 Fish maw (dried stomach)
1 tbsp Wolfberries
2 slices Ginger
3 stalks Spring onion
2 tsp Chinese wine
Cornstarch for thickening
Pepper & vinegar for serving
Preparation time 1 hour
Cooking time 30 mins
1 lit Chicken & Pork stock (prepared in advance)
100ml Abalone stock from can abalone
500g Frozen Shark’s Fin
5 Conpoy (dried scallops)
6 Fish maw (dried stomach)
1 tbsp Wolfberries
2 slices Ginger
3 stalks Spring onion
2 tsp Chinese wine
Cornstarch for thickening
Pepper & vinegar for serving
Method
1. Soak Wolfberries, Conpoy & Fish Maw till soft & set aside.
2. Prepare stock in advance. When boiling, add ginger, spring onion, Conpoy & Fish Maw & simmer for 20 mins. Steam Wolfberries for 5 mins & set aside.
3. Defrost & rinse Shark’s Fin. Add into stock & simmer for about 5 mins. Dispose ginger & spring onion. Ensure stock is boiling before you add corn starch to thicken. Stir well, add wine, top with Wolfberries & serve your Superior Soup hot.
2. Prepare stock in advance. When boiling, add ginger, spring onion, Conpoy & Fish Maw & simmer for 20 mins. Steam Wolfberries for 5 mins & set aside.
3. Defrost & rinse Shark’s Fin. Add into stock & simmer for about 5 mins. Dispose ginger & spring onion. Ensure stock is boiling before you add corn starch to thicken. Stir well, add wine, top with Wolfberries & serve your Superior Soup hot.
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