2. Tear the cooked chicken into silk; Put shark's fin in a bowl, add cooking wine, onion and ginger, put it in a cage and steam it on fire until it is soft, take out onion and ginger, and cut ham into filaments.
3. Put the oil on the fire, heat it, add the onion and ginger, stir-fry until yellow, add the fresh soup, cook for 5 minutes, pick out the onion and ginger, filter out the impurities in the fresh soup, return the clear soup to the pot, add shark's fin, shredded chicken, cooking wine, pepper and salt, stir-fry until it is cooked and thick, and thicken it with wet starch. Put the wok on the fire and add the fresh soup to boil. Add cabbage, cook until crisp and waxy, take out and drain.
4. put the pot on the fire, add a little oil to heat it, and add crispy cabbage. Put the stewed shark's fin in a bowl, serve it with the hot pot, pour the shark's fin into the pot, cover the pot and stew for 1 min, remove the pot cover, sprinkle with monosodium glutamate, pour in chicken oil, spoon it into small bowls (each bowl), and then add shredded ham. At this time, the soup left in the pot is still tumbling, and you can add it at any time.