Ingredients: 100g shark's fins (expanded), chicken, ham, lean meat, chicken feet, high stock, chicken powder, water chestnut powder, dark soy, rice wine, mung bean sprouts, vinegar

Recipe:

1. Put chicken, ham, lean meat and chicken feet in boiling water and stew for 8 hours over a gentle fire. Remove and materials and take the stock.
2. Put the stock made above in the wok. Add rice wine, chicken powder and dark soy and make a paste. Arrange the expanded shark's fins in the casserole in order. Pour on the paste and dust some ham shreds. Get ready with a dish of mung bean sprouts and a dish of bright red Zhejiang vinegar.