Marinate the fins with onion and ginger cooking wine and a little salt first. Soak the edamame and remove the skin.

Pan-fry shark's fin until golden on both sides, then spray cooking wine, add chopped dried Chili, appropriate amount of braised soy sauce, a little sugar and stew in warm water.

Stew the fish for about 5 minutes, and add the removed edamame.

Stew until the soup is basically collected, then add some seasoning according to personal taste and sprinkle with chopped green onion to decorate the pot.

Tips:

Marinate the fins first and then put them into the pot. It is best to control the moisture, so that the fried fins are more shaped and not fragile. Don't eat too much when frying shark's fin in case it breaks. Actually, steamed shark's fin is also good.