1. The hen is slaughtered, eviscerated, washed and chopped into large pieces; Scrape the pig's elbow and cut it into pieces, blanch it with the chicken in a cold water pot, and then take out the washed blood for later use; Remove the old ribs from scallops, wash them, add onions, ginger slices and Shaoxing wine, and steam thoroughly for later use.

2. Take a large pottery bowl, put it on the bottom with a bamboo fence, add shark's fin wrapped in white gauze, add half of the chicken pieces, add Shao wine, onion, ginger slices and water, bring it to a boil with high fire, skim off the floating foam, and simmer for about 120 minutes.

3. Take the shark fin package out of the big tile bowl, all the raw materials in the tile bowl are not used, then spread the pig's elbow, add Shaoxing wine, ginger slices, onion slices and the other half of the chicken nuggets, then add scallops and scallop soup, put the shark fin package back in its original place, add salt and water, cover the plate, bring it to a boil with high fire, and simmer with low fire for about 5 hours until the shark fin is soft and fragrant.

4. Then remove the chicken nuggets, pork elbows and onion ginger from the bowl, burn the fish into thick juice, add chicken powder, adjust the taste, sprinkle with pepper and pour it on the shark's fin.