Shark Fin Soup

Rating: 2.385 / 5.00 (200 Votes)

Total time: 5 min

Servings: 6.0 (servings)




To serve:


Soak the shark fins in 1.5 liters of water for one night. Rinse thoroughly, drain through a sieve. Be careful not to lose the bones. Put the fins in 1.5 liters of fresh water, bring to the boil and simmer for 2 hours, adding water if necessary. Check if the bones are cooked. They should not be too soft and should be easy to break. They will soften a little more. Then pour off the water, boil repeatedly with the same mass of fresh water, 1, 5 liters, and let it brew for another hour. Pour the water away repeatedly.


Cut the chicken into matchstick-thin strips, 4 to 5 inches long. Mix pepper, sugar, salt, rice wine and cornstarch into the chicken. Then add the egg whites, stirring in one direction at a time. Let stand for 30 minutes, then mix in the oil.

Boil 1 liter of water with the ginger slices, the spring onions, half of the bacon and the rice wine. Put the shark fins in it form and make at low temperature in about 15 min. Eliminates the rest of the unpleasant fish taste. Pour away the water with the ginger and scallions.

Cut the ham into matchstick-sized strips. Clean the bean sprouts (break off the heads and throw them away), blanch them and rinse them under cold running water. Arrange the ham and the bean sprouts on small plates, separately in

Preparation Tip:

The editors would like to point out that due to radical overfishing and brutal fishing methods, we do not recommend buying and eating shark!

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