Ingredients: dried shark fin (500g), chicken soup (proper amount), lard (125g), and wet water chestnut (32. 5g), monosodium glutamate (4g), sugar (3g), chopped green onion (7.5g), ginger (7.5g), yellow rice wine (7. 5g)。 Wipe off the sand on the surface of the wings, then soak them in boiling water and stew them for four hours with low fire to let the wings fully develop. Take it out, remove the bones, put it in a hot pot, add water (excluding shark's fin), onion ginger and wine, stew thoroughly with slow fire, pour out the original soup, and stew for four or five times continuously to remove the fishy smell of shark's fin. Then wrap the shark's fin in gauze and stew it in chicken soup (chicken soup should not pass shark's fin). Second, remove the bag, still put the shark fin in the original chicken juice, and add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and so on. Finally, add water chestnut.

Powder until the juice is dry, and then drop a little chicken oil.