Braised Crucian Carp Tongues

Name: Braised Crucian Carp Tongues
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 100 g Crucian carp tongues (cleaned); 10 g Cooked ham (cut into small fingernail-sized pieces); 5 g Winter mushrooms (cut into small fingernail-sized pieces); 10 g Winter bamboo shoots (cut into small fingernail-sized pieces); a pinch Pea shoots (washed and set aside); 500 g Chicken broth; a pinch Chicken fat; 3 g Shaoxing wine; a pinch Salt; a pinch MSG; 3 g Water chestnut starch (for thickening)

A traditional Jiangsu specialty braised with crucian carp tongues, ham, winter bamboo shoots, and dried shiitake mushrooms.

30 min

Easy

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Ingredients

Crucian carp tongues (cleaned) 100 g

Cooked ham (cut into small fingernail-sized pieces) 10 g

Winter mushrooms (cut into small fingernail-sized pieces) 5 g

Winter bamboo shoots (cut into small fingernail-sized pieces) 10 g

Pea shoots (washed and set aside) a pinch

Chicken broth 500 g

Chicken fat a pinch

Shaoxing wine 3 g

Salt a pinch

MSG a pinch

Water chestnut starch (for thickening) 3 g

Instructions

Prepare the tongues

Rinse the crucian carp tongues, blanch them briefly in boiling water, then remove and set aside.

Cut the garnishes

Cut the cooked ham, winter bamboo shoots, and winter mushrooms into small fingernail-sized pieces.

Stir-fry the aromatics

Heat lard in a wok, add the cooked ham, winter bamboo shoots, and winter mushrooms, and stir-fry briefly. Add the Shaoxing wine, salt, and chicken broth and bring to a simmer.

Braise and thicken

Add the carp tongues and braise briefly. Thicken the sauce lightly with the water chestnut starch, then finish with a drizzle of chicken fat before serving.