🌿 Folk Prescriptions

Water-soaked shark fin 1000 grams, cooked ham 50 grams, coriander 25 grams, pea shoots 25 grams, cooking wine, refined salt, monosodium glutamate, sugar, white pepper powder, green onion, ginger, lard, and chicken broth in appropriate amounts. Cut cooked ham into 3 cm long thin strands. Remove roots from pea shoots, keep only tips, wash clean. Chop green onions into sections, slice ginger, and lightly crush both. Set aside. Drain the original broth from the soaked shark fin, blanch once with boiling water, then place back in the bowl. Place green onion sections and ginger slices on top, pour in clear chicken broth, add cooking wine and salt, steam in a steamer for 20 minutes. Remove, drain the broth, discard ginger and green onions. In another pot, heat lard, fry green onion sections and ginger slices, add chicken broth, place the steamed shark fin in, add salt and sugar, bring to a boil, then simmer gently until shark fin becomes soft and tender. Meanwhile, prepare a separate pot: add chicken broth, cooking wine, and salt, bring to a boil, add monosodium glutamate to adjust flavor. Remove the cooked shark fin (discard green onions and ginger), transfer to a large bowl, pour the hot broth over it, sprinkle with ham strands, pea shoots, chopped coriander, and white pepper powder. Shark fin is a prized seafood delicacy. It contains proteins, fats, carbohydrates, and amino acids, making it a premium dish. According to Traditional Chinese Medicine, shark fin is sweet and neutral, entering the spleen and stomach meridians. It benefits qi, nourishes the stomach, replenishes the five zang organs, strengthens the kidneys, and fortifies tendons and bones. It treats post-illness recovery, frailty due to old age, and provides general strengthening effects.<Qi Tonification>