Accessories: ham 300g, hen 1 piece.

Seasoning: salt, onion, ginger, cooking wine 300g, broth, water.

Stewed shark's fin

1. Put the shark fin in the broth and cook it slightly to remove the salty taste. Remove the chicken head and feet, wash them and divide them into two halves. Wash and drain the ham.

2. Put the shark's fin in the bottom of the porcelain pot, cover it with 1/2 chickens, then put the ham on the chicken noodles, add onion, ginger, wine, salt and appropriate amount of water, and steam for about 5-6 hours. When the shark fin is crisp and rotten, remove the onion, ginger, ham and chicken, leaving only the shark fin and soup.

3. Put the remaining old hen into a casserole, stew the juice with low fire (about a big bowl is enough), remove the chicken, skim the soup and pour it into a pot with shark fins.

4. Stir-fry a small dish of mung bean teeth with shark's fin.