1. Wash shark fins and boil for 30 minutes
2. Soak in cold water for 2 hours and remove rough skin.
3. Simmer for another 3 hours and soak 4 hours in cold water.
4. Remove soft bones,
   
   
   be careful not to break shark fin pieces. Change water and simmer for 3 hours.
5. Soak again in cold water until soft
6. Boil with fresh ginger for 1 ~ 2 times to remove smell from shark fins. Place in deep casserole, add chicken soup stock and steam for 1 hour. Do not use iron pot as shark fins will turn dark in color.

Bird's Nest

Bird's nest, one of the most delicate ingredients in Chinese cooking, is produced in Annam, Thailand and Singapore regions. The Annam bird's nest is considered to be the best in both quality and color.

1. Soak bird's nest for 3 ~ 4 hours in cold water, remove pinfeathers and foreign particles with a pincette, rinse well and soften in hot water.
2. Place softened bird's nest in soup stock seasoned with salt and cooking wine, steam for about 30 minutes and serve.

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