Braised Shark?s Fin with Conpoy (??????)

This expensive delicacy is prized for its slippery & glutinous texture; it?s tasteless but has an astonishing ability to bring out & enhance the flavour of other food. Regarded as a tonic food, the Chinese believe that Shark's Fin strengthens the internal organs and retard aging.



Shark?s Fin is usually simmered in rich flavourful broth. In making Shark's Fin Soup, top restaurants would use superior stock, which is made from hours of simmering chickens, fine pork & ham. Some time, adding Conpoy & Abalone to turn into a concentrated essence. That?s the reason why they can cost a bomb.



Shark?s Fin Soup is usually taken with black/red vinegar; whisky or brandy can be used in place of vinegar too.



This bowl of home-made Shark?s Fin Soup that I've prepared for this Chinese New Year is filled with premium delicacies ? Conpoy & Fish Stomach or others called it Fish Maw, simmered in chicken & pork stock. Both of these two ingredients are also expensive ingredients in Chinese cooking, but they make excellent stock. Ginger & Spring Onion are two important ingredients to add to Shark's Fin stock to add fragrant to the superior soup & to rid any unpleasant smell from the fins.



In Chinese, ?? & ?? are two different things but the both are known as Fish Maw in English. Don?t ask me why cause I can?t answer that; perhaps you can enlighten me :)



I don't like Shark's Fins in strands so I've used whole fins (small) for this dish. I got them really cheap during my Chinese New Year Shopping At Woodlands Loop. Check out this delectable top grade soup using only the finest ingredients!



Ingredients:

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:

Soak Worlfberries, Conpoy & Fish Maw till soft & set aside.
Prepare stock in advance. When boiling, add ginger, spring onion, Conpoy & Fish Maw & simmer for 20 mins. Steam Wolfberries for 5 mins & set aside.
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.