Shark's Fin as Peacock Recipe
Cold Dishes Recipes

Ingredients:

2/3 lb
4 oz
3 oz
1 tbsp
1 tsp
1
5 oz
1 tsp
1 tsp
1 oz
2
1 tsp
3 cup

shark's fin
lettuce
Chinese cabbage
cornstarch
MSG
oiled chicken
salted ham
sesame oil
salt
dried black mushrooms
eggs
white sugar
soup stock

Directions:

1. Cut 20 leaves of lettuce in the shape of feathers of the peacock's tail.

2. Soak shark's fin in water and boil for 1 hour. Remove sand by scraping the front part of fin. boil again for 30 minutes.

3. Beat egg and dry in a thin layer. Then cut into 20 heart-shape pieces (about one inch diameter). Shred the remainder.

4. Cut 3 dried black mushrooms into heart-shape slices (about 1/2 inch diameter).

Setting and Garnish:

1. Arrange the soaked shark's fin in an oval basin. Pour 1 cup soup stock, 1 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp MSG, 1 piece salted ham, and 4 chicken feet and steam for 30 minutes.

2. Boil Chinese cabbage and cut into sections. Add 1 tsp flour, 1/2 tsp salt, 1/2 tsp MSG, then arrange over the shark's fin and steam again for 30 minutes.

3. Arrange the cut leaves of lettuce at the one end of the oval plate together with heart-shape egg pieces and mushroom in the shape of the tail of a peacock.

4. Turn the oval basin of steamed shark's fin upside down on the plate to form the body of the peacock. Put the egg shreds at the neck, chicken head at the top, chicken wings at the side and chicken feet on the body.

5. Boil 2 cup soup stock, marinade with 1/2 tsp salt, 1/2 tsp MSG, 1/2 tsp white sugar and thicken with 1 tbsp cornstarch with 2 tbsp water. Pour over peacock body and serve.