The Shark's Fin with Jade Vegetable is a traditional dish from the Chaoshan region of Guangdong Province. It is a delicious dish made of shark's fin as the main ingredient, with jade vegetables, abalone, chicken liver, mushrooms and other ingredients, after cooking. With its unique texture and delicious flavor, Jade Vegetable Steak and Shark's Fin is very popular among Cantonese people and has become a representative dish of the Chaoshan region.

History

The history of Shark's Fin with Jade Vegetable can be traced back to the Qing Dynasty. According to historical records, there was a dish called "Chicken Shark's Fin with Jade Vegetable" in restaurants in the Chaoshan area, which was prepared with ingredients such as shark's fin, jade vegetables, abalone, chicken liver and mushrooms. Later, with the development of food culture in the Chaoshan area, this dish gradually evolved into the current "Jade Vegetable Steak and Shark's Fin".

Special Flavor

The special flavor of Jade Vegetable Steak and Shark's Fin lies in its unique texture and delicious taste. The tips of the shark's fin are tender and juicy, the jade vegetables are refreshing and crisp, the abalone is fresh and fragrant, the chicken liver is tender and delicious, and the mushrooms add texture and flavor to the dish. The dish is prepared by blanching the shark's fin tips to remove the fishy smell, then marinating them in soy sauce, cooking wine, sugar, salt and other seasonings, and then cooking them in high stock. The Jade Vegetable Steak and Shark's Fin made in this way is a mouth-watering gourmet delicacy with fresh taste, aroma, color and flavor.

Steps

Materials:

Shark's fin, jade vegetables, abalone, chicken liver, mushrooms, broth, soy sauce, cooking wine, sugar, salt, green onions, ginger, garlic, peppercorns, dried chili peppers, cornstarch, salad oil.

Steps:

1. Blanch the shark's fin tips to remove the fishy odor, drain and set aside.

2. Cut the chicken liver, mushroom and abalone into slices, and wash the jade vegetables and set aside.

3. Pour the appropriate amount of salad oil in the pot, add onion, ginger, garlic, pepper, dried chili pepper stir fry.

4. Add the wing tips and stir-fry until browned, add soy sauce, cooking wine, sugar, salt and stir-fry evenly.

5. Pour in the stock, bring to a boil and simmer for 30 minutes.

6. Add chicken liver, mushrooms, abalone, jade vegetables and stir-fry well.

7. Thicken with cornstarch and season with salt to taste.