Aristocratic White Broth Pufferfish
Sear the pufferfish until pale, then simmer with ham slices, shrimp, and a rich white broth prepared from various ingredients.
Ingredients
Farmed dark-striped oriental pufferfish (slaughtered, eyes, internal organs, and gills removed, rinsed clean)
1
River clam
to taste
Ham slices
to taste
Mature hen
to taste
Yellow catfish
to taste
Dried scallops
to taste
Pork belly
to taste
Refined salt
to taste
Shrimp roe
to taste
Scallion knots
to taste
Garlic cloves
to taste
Ginger slices
to taste
Cooking wine
to taste
Rendered pork lard
to taste
Superior stock
to taste
Crab roe oil
to taste
Instructions
1
Step 1
Slaughter the pufferfish, remove the eyes, internal organs, and gills, and rinse it clean.
2
Step 2
Add the river clams, crab roe oil, mature hen, yellow catfish, dried scallops, pork belly, and superior stock to a pot, and simmer into a thick white broth.
3
Step 3
Heat the pot with rendered pork lard, sauté the scallion knots and garlic cloves until fragrant, pan-fry the pufferfish until the flesh turns white, add the ham slices, shrimp roe, cooking wine, and the thick white broth, simmer over high heat for 25 minutes, add the ginger and pufferfish skin, switch to medium heat and simmer for 15 more minutes, season with refined salt, and serve.
