Practice 1, the shark's fins in a boiling water pot blanch, grand in a large bowl, add 50 grams of wine, green onion knots, 350 grams of broth, covered with raw pork fat, on the steamer with high fire steam until soft, remove the shark's fin, pick off the green onion knots, pork fat, decant the soup.
2, the ham heel cut into long squares, placed in a bowl, add 15 grams of wine, on the steamer with high fire for 30 minutes, decant the marinade to be used, the ham heel to stay 2, the rest of the center of a large plate.
3, frying boiler on high heat, under the cooked lard 75 grams, burned to 70% hot, into the shallot stirred flavor, add 35 grams of wine and broth 50 grams, later, pick off the shallot, into the shark's fins, plus ginger water, ham heel juice, boil, and then change to a small fire to cook for about 5 minutes, and then turn to the high fire, add salt and monosodium glutamate, the wet starch thinning, dripping gently rotate frying boiler and drizzle along the edge of the pan into the 25 grams of cooked lard, put blanched pea shoots, dripping cooked chicken oil, out of the pan steak into the plate above the ham heel, while the 2 pieces of ham heel re-covered in the shark's fin, that is.