Braised Fish Lips

Name: Braised Fish Lips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 150g Soaked fish lips (cut into 2.5 cm long, 1 cm wide slices); 7.5g Fine salt; 10g Soy sauce; 15g Scallion segments; 15g Ginger slices; 12g Granulated sugar; 5g Caramel color; 5g MSG; 25g Shaoxing wine; 250g Clear broth; 50g Peanut oil (for frying); 10g Sesame oil (for drizzling); 25g Wet starch (for thickening)

A classic Shandong dish of rehydrated fish lips braised until tender and flavorful, with a glossy red finish.

35 min

Easy

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Ingredients

Soaked fish lips (cut into 2.5 cm long, 1 cm wide slices) 150g

Fine salt 7.5g

Soy sauce 10g

Scallion segments 15g

Ginger slices 15g

Granulated sugar 12g

Caramel color 5g

MSG 5g

Shaoxing wine 25g

Clear broth 250g

Peanut oil (for frying) 50g

Sesame oil (for drizzling) 10g

Wet starch (for thickening) 25g

Instructions

Process the fish lips

Cut the fish lips into slices about 2.5 cm long and 1 cm wide. Blanch them in a pot of boiling water, then remove and rinse in clean water. Repeat this process twice.

First simmer

Add clear broth, scallion segments, ginger slices, and Shaoxing wine to a wok. Add the fish lips and bring to a gentle boil over low heat. Skim off all the foam, then simmer over low heat for about 10 minutes. Remove and drain off the broth.

Braise

Add peanut oil to the wok and heat over medium heat to about 60% hot (around 150°C). Add scallion segments and ginger slices and stir-fry until golden brown, then remove and discard. Pour in the Shaoxing wine to deglaze, then add soy sauce, clear broth, sugar, caramel color, MSG, fine salt, and the fish lips. Bring to a boil, skim off the foam, and simmer over low heat for 5 minutes.