Yield: 8 Servings
|½ cup||Dried shark's fin|
|2 \N||Scallion stalks|
|2 slices||Ginger root|
|½ teaspoon||Salt (up to)|
1. Soak shark's fin. Cut scallions in 1-inch sections. Slice gingcr root.
2. Combine stock, sherry, salt and pepper.
3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add shark's fin and stock-sherry mixture. Heat quickly; then simmer, covered, 5 minutes over medium-low heat. Drain, discarding liquid, scallions and ginger root.
4. Beat eggs, then season with remaining salt. Stir in shark's fin. Heat remaining oil. Add egg mixture and cook as in "Basic Omelet". When the bottom begins to set, slowly fold omelet over with a spatula. Let it brown lightly while keeping the inside still soft and semi-liquid. Serve at once.
VARIATION: Omit steps 2 and 3. Place the shark's fin in a saucepan with water to cover. Add 1 scallion stalk, sliced; 1 slice fresh ginger root, crushed; and 2 tablespoons sherry. Bring to a boil; then simmer 15 minutes.
Rinse and drain; then add fins to thc beaten eggs, along with the salt, 1 tablespoon sherry, a dash of pepper, and 1 slice fresh ginger root and 1 scallion, both minced. Cook egg mixture as in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .