Braised Blackmouth Croaker Roe

Name: Braised Blackmouth Croaker Roe
Prep time: 6 h 30 min
Cook time: 15 min
Total time: 6 h 45 min
Ingredients: 100 g Blackmouth croaker roe (remove fat skin, tear into pieces); 1.5 g Chopped cilantro; 7.5 g Shaoxing wine; 0.5 g White pepper powder; 1 g Fine salt; 7.5 g Ginger juice; 3 g MSG; 1 g Soy sauce; 75 g Wet starch (mixed with water); 250 g Chicken broth; 5 g Cooked chicken oil; 1.5 g Vinegar

The cuttlefish eggs are repeatedly treated to remove any fishy odor, then braised. The broth turns a pale yellow, with a clean, fresh flavor accented by mild tangy and spicy notes.

6h 45m

Easy

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Ingredients

Blackmouth croaker roe (remove fat skin, tear into pieces) 100 g

Chopped cilantro 1.5 g

Shaoxing wine 7.5 g

White pepper powder 0.5 g

Fine salt 1 g

Ginger juice 7.5 g

MSG 3 g

Soy sauce 1 g

Wet starch (mixed with water) 75 g

Chicken broth 250 g

Cooked chicken oil 5 g

Vinegar 1.5 g

Instructions

Prepare the Blackmouth Croaker Roe

Remove the fat skin from the blackmouth croaker roe, then bring a pot of cold water to a boil and soak for 6 hours. Peel the pieces apart one by one, then blanch them alternately in cold and boiling water 5-6 times to remove the salty and fishy taste.

Braising

Place a soup ladle over high heat and add the chicken broth, blackmouth croaker roe, soy sauce, Shaoxing wine, ginger juice, fine salt, and MSG. Once boiling, skim off the foam, then add the mixed wet starch and stir until smooth.

Season and Serve

Add the vinegar and white pepper powder, stir a couple of times, drizzle in the cooked chicken oil, pour into a bowl, and sprinkle with the chopped cilantro.