Braised Fish Lips with Shredded Smoked Duck

Name: Braised Fish Lips with Shredded Smoked Duck
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g Shredded smoked duck (deboned and shredded); 150 g Shredded fish lips (blanched and drained); 100 g Shredded bamboo shoots (blanched); 25 g Shredded dried shiitake mushrooms (blanched); 75 g Yellow chives; 5 cup Superior stock; 2 cup Smoked duck broth; 0.5 tbsp Cornstarch slurry; 0.5 tbsp Shaoxing wine; 1 tsp White pepper powder; 1 tsp MSG; 2 tsp Fine salt; 3 tsp Dark soy sauce; to taste Oil

Braise shredded boneless red-cooked duck with simmered fish lips, bamboo shoots, and shiitake mushrooms, then season and thicken with a golden-red cornstarch slurry.

45 min

Easy

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Braised Fish Lips with Shredded Smoked Duck

Ingredients

Shredded smoked duck (deboned and shredded) 150 g

Shredded fish lips (blanched and drained) 150 g

Shredded bamboo shoots (blanched) 100 g

Shredded dried shiitake mushrooms (blanched) 25 g

Yellow chives 75 g

Superior stock 5 cup

Smoked duck broth 2 cup

Cornstarch slurry 0.5 tbsp

Shaoxing wine 0.5 tbsp

White pepper powder 1 tsp

MSG 1 tsp

Fine salt 2 tsp

Dark soy sauce 3 tsp

Oil to taste

Instructions

Prepare the ingredients

Remove the meat from the smoked duck by deboning it, then shred the meat into thin strips. Blanch the shredded bamboo shoots and dried shiitake mushrooms, then blanch the shredded fish lips and drain off the water.

Braise and season

Heat oil in a wok to about 20% hot, add the Shaoxing wine, pour in the superior stock and smoked duck broth, then place the blanched ingredients into the wok.

Thicken and serve

Season with fine salt and MSG, add the shredded smoked duck, sprinkle with white pepper powder, and bring to a boil. Color with dark soy sauce to a golden-red hue, thicken with the cornstarch slurry, add the yellow chives, and serve.