Classic Imitated Shark Fin Soup in Hong Kong Style
What You Will Need
Ingredients
- Pork 200g
- Canned Bamboo Shoots 75g (Shredded)
- Black Fungus 75g (Soaked)
- Shiitake Mushroom 75g (Shredded)
- Chinese vermicelli 120g (Soaked)
- Lee Kum Kee Soup Base for Chicken Hotpot 1 pack
- Water 2,000ml
Seasoning
- Lee Kum Kee Premium Oyster Sauce 2 Tbsp.
- Lee Kum Kee Premium Soy Sauce 1 Tbsp.
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp.
- Lee Kum Kee Pure Sesame Oil 2 Tbsp.
- Lee Kum Kee White Peppercorn Powder to taste
- Sugar 1/2 Tbsp.
- Lee Kum Kee Seasoned Red Vinegar to taste
Sauce Mix
- Cornstarch 6 Tbsp.
- Water 6 Tbsp.
Made with
Lee Kum Kee products
How to make it
-
Steam the pork for 20 minutes and shred it.
-
Boil the water, add bamboo shoots, black fungus, shiitake mushrooms and cook for 1 minutes, drain and set aside.
-
Cut the Chinese vermicelli into about 15 cm, drain and set aside.
-
Boil 2,000 ml water in high heat, add the soup base for chicken hotpot and mix well.
After boiling, add pork, bamboo shoots, black fungus and shiitake mushrooms and cook for about 2 minutes until fully cooked.
-
Add seasonings, turn into low heat after boiled, add the sauce mix and cook until it is thicken, and then add the Chinese vermicelli.
-
Turn off heat, stir in egg mixture and cook in high heat until boiled.
Served with other ingredients e.g. Dumplings & Lee Kum Kee Seasoned Red Vinegar according to personal preference.
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