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Many people object to questionable practices of fisherman who
harvest sharkfins. The sharks may also be overfished, endangering
their populations.

Please do not bring these issues to my attention, I KNOW. Inclusion
of these recipes does not mean I condone these fishing practices.
Exclusion of them will not stop people from buying sharkfins or
making soup, they will seek out other sources for recipes. Recipes
are here because they have been requested and do not reflect my
position on the political/environmental matter.

Shark Fin Soup
Serves 6-8.

1/4 pound refined shark fin, prepared shredded type, soaked overnight in water
2 green onions, cut into several pieces
2 pieces fresh ginger, each cut the size of a quarter
6 cups Chinese Chicken soup stock
1/4 pound lean pork, cut julienne
1/4 cup bamboo shoots, cut thin julienne
5 Chinese dried mushrooms, soaked for 3 hours, cut julienne
2 TBS. Chinese rice wine or dry sherry
Salt to taste
1/4 tsp. MSG (optional)
2 egg whites, beaten until fluffy and double in volume

Ham slivers
Sesame oil, a few drops

Soak the shark fin in water overnight. Drain and place in fresh
water to cover, along with the green onion and ginger. Bring to a
boil and turn off the heat. Cover and allow to cool. Drain and
remove the onion and the ginger. Place in a 4-quart soup pot and
add the soup stock and simmer, covered until tender, about 20
minutes. Add the pork, bamboo shoots and mushrooms. Simmer for 10
minutes and then add the wine and taste for salt. Add the optional
MSG and pour the fluffy egg whites over the top of the soup. Very
gently stir in the egg whites. Add that garnishes and serve.

Chinese Chicken Stock

5 pounds chicken backs and necks
2 slices fresh ginger, each cut about the size of a quarter
2 Chinese dried turnip balls (preserved turnip or preserved radish),
coarsely chopped and rinsed in fresh water

Place the bones in a 12 quart stockpot and cover with water. On
high heat bring the bones barely to a simmer. You do not want to
cook the soup yet so do not let it do more than simmer. Foam and
scum will form on the top of the broth. You do not want this to
boil. Drain the bones, discarding the water and rinse well with
cold water. Add 1 quart of fresh water for each pound of bones you
are using, along with the ginger and rinsed and drained turnip.
Bring to a simmer and cook 1 hour, uncovered. Strain the soup stock
and discard the solids. Remove the fat from the stock by chilling
then removing the solid fat that forms. Makes about 4 1/2 quarts
of stock.


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3 of 8 people found the following review helpful:
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Excellent Soup!, July 30, 2006 - 03:05 PM
Reviewer: Anonymous from Gulf Coast USA
Sharks usually are trrown back around here. This recipe ROCKS!

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