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Gold Medal Chiu Chow Sharks’ Fin Soup
Serves 2
200g sharks’ fin
200g old chicken meat
50g Chinese ham
200g pork tail bone
150g chicken feet
30g chicken stock
150g lean pork
30g pork skin
1 tsp fish sauce
Steam sharks’ fin for 10 mins. Soak in water for 1 day. Cut the top and bottom parts off, debone and boil 6 hours. Wash.
Boil all ingredients except sharks’ fin and fish sauce for 6 hours. Strain. Add sharks’ fin to stock and boil 2 hours. Add fish sauce and serve.
Alternatively, you can use cleaned and prepared sharks’ fin.
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