Wineshark Cooking Class - Premium Shark's Fin Soup in Bowl 精裝碗仔翅

Ingredients (for 4):

• Chicken - 1
• Fake shark's fin - 30 g
• Fish maw - 1
• Conpoy - 50
• Chinese yellow wine - 2 tsp
• Oil - 1 tbsp
• Shiitake mushroom - 3
• Woodear - 30 g
• Dried mandarin peel - 1 corner
• Ginger - 25 g
• Water chestnut starch - 1/4 cup
• Chicken stock - 1/2 cup
• Coriander - 1 bunch
• Seasoning
• Dark soy sauce - 1/2 tsp
• Salt - 1 tsp
• White pepper powder - 1/8 tsp
• Sugar - 1/2 tsp
• Sesame oil - 2 tsp

Procedures:

1. Soak the fish maw with water overnight.

2. Heat a pot of water and add several slices of ginger to cook together.

3. When it boils, add some Chinese yellow wine. Then add the fish maw in to cook for a short while.

4. Turn off the heat and let the fish maw simmer for a while. Then cut the fish maw into thin strips.

5. Remove the skin and fat from the chicken.

6. Boil a pot of water to boiling and then add several slices of ginger.

7. Add the chicken in and heat until the water boils again. 

8. Pour the hot water inside the cavity repeatedly. 

9. Boil another pot of water and then put the chicken inside. Cover with lid and continue to boil for 2 hours. Retrieve the stock and remove the oil.

10. Hand shred the meat from the chicken.

11. Soak the conpoy with water until softened.

12. Add Chinese yellow wine and then steam under low heat for 40 minutes.

13. Break up the conpoy and retain the sauce for latter use.

14. Soak the shiitake mushroom with water until softened.

15. Cut the shiitake mushroom into shreds. Retain the soaking water.

16. Blanch the fish maw shreds in boiling water, and then turn off the heat and allow it to simmer for another 10 minutes. Then remove.

17. Soak the fake shark's fin with water. Then blanch in boiling water. Remove and put in cold water and drip dry.

18. Soak the woodear and then blanch. Then cut into shreds.

19. Scratch the underside of the dried mandarin peel, then cut into fine shreds.

20. Cut the ginger into shreds. Then add some salt and mix well. Then wash away the salt.

21. Mix the water chestnut starch with chicken broth.

22. Heat the pot with oil, and then add the shiitake mushroom and woodear to cook for a while.

23. Add 6 cups of chicken stock, and the soaking water for shiitake mushroom and conpoy. Add the shredded conpoy and bring the soup to boiling.

24. Lower the heat and allow it to continue cook for 10 minutes. Then add the fake shark's fin, dried mandarin peel, ginger, and fish maw. 

25. Season with dark soy sauce, salt, white pepper powder and sugar. Then add the shredded chicken. Use chopsticks to mix well the shredded chicken.

26. Gradually pour in the water chestnut starch mixture to the soup, stirring all the while to thicken. 

27. Add sesame oil and then pour into serving bowl. Add the coriander on top. 

Wineshark Cooking Class - Sweet and Sour Pork 甜酸肉

Ingredients (for 4):

• Pork collar butt - 400 g
• Soy sauce - 1 tbsp
• Salt - 1/8 tsp
• Egg - 1
• Chinese yellow wine - 2 tsp
• Corn starch - 1/4 cup
• Oil - 3 cup
• Sesame oil - 1 tsp
• Pineapple - 1 can
• Red bell pepper - 1
• Green chili - 2
• Garlic - 2 cloves
• Sauce 
• Red vinegar - 2 tbsp
• Brown sugar - 2 tbsp
• Soy sauce - 1 tsp
• Chicken stock - 1/4 cup
• Tapioca starch - 1 1/2 tbsp
• Salt - 1/8 tsp

Procedures:

1. Cut the pork collar butt into cubes about 2.5 cm in size.

2. Marinate the pork with soy sauce, egg, salt, Chinese yellow wine. Then add corn starch to mix well. 

3. Cut the pineapple into chunks.

4. Remove the seeds and cut the green chili and red bell pepper into pieces.

5. Mix the sauce. 

6. Heat the saucepan with oil, and when the temperature reaches about 200 degree Celsius, put the pork pieces to deep fry. Use chopsticks to separate the pork pieces to avoid sticking together.

7. Remove the pork pieces when they float and drip dry the excess oil.

8. Sieve the pieces from the oil, and then heat up the oil again. Put the pork pieces to deep fry again so the surface is crisp. Then remove.

9. Put the red bell pepper and green chili to deep fry briefly. Then remove.

10. Heat the wok with 2 tsp of oil, then add the smashed garlic to cook until fragrant. Then remove the garlic.

11. Add the sauce after stirring well, then add the pork pieces to stir well so the pork is coated with the thickened sauce.

12. Add the pineapple, green chili and red bell pepper to stir well. Season with sesame oil.

13. Serve. 

Wineshark Go Hiking - Lantau Trail Section 5 – 鳳凰徑(第五段) 深屈道至萬丈布

Difficulty: 3/5

Distance: 7.57 km

From: Sham Wat Road

To: Man Cheung Po

Transportation:

• Take NLB No. 11 from Tung Chung heading to Tai O, alight at Sham Wat Road
• Return by continuing along Lantau Trail Section 6 until distance post L051, then walk down Keung Shan Country Trail back to Tai O Road, about 2 km in total

Date: 26 Oct 2021

This is one of the interesting section of Lantau Trail, with distance post from L035 to L050. The beginning of the trail is just a few steps walking up from Sham Wat Road bus stop.

On the small piece of grassland you can look up at Kwun Yam Shan, or 'Knee-Cap Peak', as the shape resembles the kneecap. 

The walk uphill is not too challenging, and on the way you can take a look at the Kwun Yam Temple opposite. 

Reaching the top allows you to also have a good look at the Tai O in the distance. 

Then it is a short comfortable walk, with Shek Pik Reservoir in sight.

Soon it is the ascend again, this time going up to Keung Shan. This part of the trail has less shades and so it is important to do proper sun protection. 

You can have a full view of Shek Pik Reservoir too along the way.

The going is not too rough, and then you will reach the peak of Keung Shan, which is 459 m high. 

There is a nice panoramic view, and you can also see the trail continuing on the hills.

After about 3 km from the start, there is a fork and to continue towards Ling Wui Shan. 

Very soon there is another fork, with the signs showing the way going to Man Cheung Po on the right. This is a shortcut in case you do not want to continue Lantau Trail, as a result you should take the left trail instead.

It is then probably the most comfortable part of the whole section, continuing along the dirt trail to gradually go uphill towards Ling Wui Shan. 

Soon you will reach the peak of Ling Wui Shan, at 490 m high. 

Then it starts the downhill part towards Man Cheung Po. After a short while there is a fork, with the left leading to Kau Ling Chung so taking the right to continue instead.

Soon there is another fork. This time we should head towards Tai O. 

The path continues and you will start to hear the stream, with also the trail changing to concrete. It is now close to Tsz Hing Temple and Man Cheung Po campsite. 

Instead of heading down to the campsite, continue along the trail. Then there is a fork and taking the right one you will start to go down to Lung Tsai. 

Walking downhill soon there are signs of buildings, and you have arrived at the destination, Ng Yuen. It is a private property with a large lotus pond. 

While it is still occupied, the stone bridge looks a bit shaky and might not have seen sufficient maintenance. Anyway it is off limit to visitors.