Fresh-crab Sharks-fin Soup™

English

Serves 10
**Environmental-friendly substitute of Sharks Fin: “Sharks-fin-melon (cucurbita ficifolia)”**

Cleansing Ingredients
Ginger (sliced) – 4-5 slices
Spring onion – 3 sticks
Chinese wine – 1 bowl
Water – ½ bowl

Double boil ingredients
Dried Sharks fin – 500 grams
Dried scallops – 20 each
Pig skin – 1 piece (discard after double boil)

Stock Boil 6 hours, slow fire. Remove oil.
Whole chicken – 2 each
Pork bones – 4 kg
Water – 40 bowls

Other Ingredients/Seasonings
Steamed crab – de-shell meat – 3 bowls
Eggs – 6 each
Corn starch – desired
Oyster sauce – ½ bowl
Chinese wine – 1 bowl
Light sauce – 5 table spoons

Steps

1. Boil sharks fin with Cleansing Ingredients for 10 minutes;
2. Double boil using slow charcoal-fire, Double-boil Ingredients with Stock for 8 hours;
3. Heat big wok, medium fire, NO OIL, stir oyster sauce & Chinese wine for 2 mins before adding double-boiled stocks;
4. When boiled, add corn starch followed by eggs (stir slowly clockwise with chopsticks) with Other Ingredients/Seasonings;
5. Serves with dashes of black vinegar, XO and pepper.