500g shark's fins
250g raw chicken breast
50g fat pork
40g large dried shrimps
Finely mince the chicken breast and fat pork, add egg white and soup stock, stir well to make a chicken paste.
Rinse the shark's fins, add soup stock, scallion sections, ginger slices and prickly ash, steam for 2 hours.
Make 12 "gourds" out of the paste, insert shrimps in the top of the "gourds", place on an oiled flat plate, steam for 10 minutes.
Put prickly ash oil, soup, seasoning and the "gourds" into a wok, braise over a low heat for 5 minutes, take out the "gourds" add the shark's fins, bring to the boil, thicken, put in a bowl, put the "gourds" around the shark's fins.