Braised Fish Lips
A Shandong dish of fish lips, slowly simmered and braised, then finished with a cornstarch glaze. The texture is tender and glutinous, with a smooth, savory richness.
Ingredients
Soaked fish lips (cut into 2.5 cm long, 1 cm wide pieces)
150 g
Fine salt
7.5 g
Soy sauce
10 g
Scallion segments
15 g
Ginger slices
15 g
White sugar
12 g
Caramel color
5 g
MSG
5 g
Shaoxing wine
25 g
Clear broth
250 g
Peanut oil
50 g
Sesame oil
10 g
Wet starch
25 g
Chicken broth
to taste
Instructions
1
Step 1
Cut the fish lips into pieces 2.5 cm long and 1 cm wide. Blanch them in a pot of boiling water, then remove and rinse with clean water. Repeat this process two more times.
2
Step 2
Add clear broth, scallion segments, ginger slices, and Shaoxing wine to the 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 the fish lips and drain off the liquid.
3
Step 3
Add peanut oil to the wok and heat to 60% hot (about 150°C) over medium heat. Add scallion segments and ginger slices, stir-fry until golden brown, then remove and discard. Pour in the Shaoxing wine, then add soy sauce, clear broth, white sugar, caramel color, MSG, fine salt, and the fish lips. Bring to a boil and skim off the foam.
4
Step 4
Simmer over low heat for 5 minutes, then thicken the sauce with starch to create a glossy coating. Drizzle in the chicken broth and sesame oil, stir until well combined, and transfer to a serving plate.
