To improve the flavor of the shark's fin,
place it in a pan, add 3 cups cold water, 1 piece green onion, 2 slices
ginger, 2 tablespoons wine and cook for 10 minutes over low heat. Drain
and discard the water.
Add 3 cups soup stock to the same pan,
cook another 10 minutes over low heat. Remove the shark's fin and
discard this soup stock.
Heat 3 tablespoons oil in frying pan, stir
fry 1 green onion and 2 slices ginger. Sprinkle in 1 tablespoon wine and
add 6 cups soup stock quickly. Add shredded chicken, black mushrooms,
bamboo shoots and shark's fin. Let boil, season with soy sauce, salt and
sugar. Thicken with cornstarch paste.
Pour in big soup bowl, sprinkle with ham
shreds and black pepper. Place parsley leaves on top for decoration.