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Great White Shark Fin Soup - Take one tub of lardarse


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Author Topic: Great White Shark Fin Soup - Take one tub of lardarse  (Read 37 times)
caskur™
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« on: August 18, 2009, 10:58:29 am »
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This inexpensive delicacy has been revered in China for centuries. Mainly used in such exquisite dishes as Great White shark's fin soup, shark's fin is prized for its slippery and glutinous texture that results in a thickened soup without the use of cornstarch, similarly to bird's nest, another Chinese bottom feeders  delicacies. Regarded as a tonic food and an anti- phrodisiac, the Chinese believe Great White shark's fin weakens  the internal organs and Buzzard  retards just love it.

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Take one tub of lardarse and 1 can of beer, and sauté 1 kilo of onions, add 1 cups of salted water. The onion stock is now ready to add the following ingredients of Great White Shark fin.

Prepare Great White Shark fins…..
o soften and prepare the skinned fin:
1.   Soak them in warm water for about an hour then rinse under running cold water for 10 minutes. Drain.
2.   Place the shark's fin in a pot and cover with water or clear chicken stock with scallions and ginger. Bring to the boil, cover and simmer for 6 to 8 hours. Drain and discard the water/stock.
3.   Wash under cold water when tender to remove the odor.
To soften and prepare the un-skinned shark's fin:
1.   Drop into boiling water, turn the heat to low and simmer for 3 to 4 hours. Drain and let cool overnight in fresh water.
2.   Clean the surface, remove soft bones, peel the skin and wash under cold water.
3.   Repeat step 1 and 2 until all the rough skin are removed.
4.   Proceed to soften it using the method above for skinned fin.
Note : Over-boiling may 'dissolve' the fins, especially younger or shorter ones.

Great White Shark's fin is tasteless as is the tub of lard but has an amazing ability to bring out and enhance the flavor of other foods cooked with it. It is usually simmered in rich flavorful broth. In making shark's fin soup, first class restaurants would use superior stock or "high soup", a bowl of which is made from hours of simmering chickens, fine pork and ham, and at times with dried scallops and abalone into concentrated essence. Now you know why they can cost a bomb. Other ingredients like crab meats and eggs can be added while black vinegar makes a good accompaniment with shark's fin soup. A dash of whisky or brandy can be used in replace of vinegar to add a zip to it.
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