Ingredient
150g golden shark's fins
sliced ginger
Seasoning
Salt as desired
Sauce
Stock:
80g Jinhua ham
1 mature chicken
500g spareribs
Method
Soak shark's fins in water for 2 hours. Then boil in water for 1/2 hour. Soak into cold water briefly. Rinse well to remove the sand.
Put shark's fins onto a bamboo mat. Arrange sliced ginger on top. Steam over boiling water for 1/2 hour. Then soak the shark's fins in cold water for a few hous. Discard the ginger.
Skin the chicken. Scald the chicken, spareribs and Jinhua ham.
Boil 12 cups of water. Put in the chicken, spareribs, Jinhua ham and sliced ginger. Bring to the boil over high heat. Then turn to medium heat and simmer for 2 hours. Strain and discard the solid ingredients.
Drain the shark's fins from step 2. Put them into the stock from step 4. Boil for 20 minutes. Add seasoning and serve.
