Shark Fins

I know, this is not environmental friendly and downright cruel, but the fins here are over a decade old. Throwing them away seems to do no good for sharks now and making a good dish at least make the dead no so in vain. The stock is made with old hen, Jinhua ham bones and pork ribs, slowly simmered and heavily reduced. Hours is taken to steam the fins in a 'second' stock before finishing it in the 'top' stock with slices of ham.