Ingredient
Peking Onion 5 taels
Shark Fin Skirt (soaked) 4 taels
Chopped shallot 1 clove
Shrimp eggs 1/2 tsp
Crushed garlic 1/2 tsp
Seasoning
Stock 6 taels
Oil 1 tbsp
Abalone sauce 1 tsp
Dark soy 1/2 tsp
Sesame oil 1/2 tsp
Chicken powder 1/4 tsp
Salt 1/4 tsp
Sugar 1/4 tsp
Sauce
Thickening:
Corn starch 1/2 tsp
Method
Soak shark fin skirt in boiling water over night until soft.
Put shark fin skirt in boiling water with salt and chicken powder. Simmer for 10 minutes. Drain.
Deep fry Peking onion for a while. Drain.
Saute garlic, shallot and shrimp eggs. Add stock and the remaining seasonings. Add shark fin skirt and Peking onion once the stock bubbles. Simmer for a while, then, thicken the sauce with corn starch solution.
