Braised Shark Skin with Shrimp Roe
A Beijing-style dish in which rehydrated shark's skin is braised with steamed shrimp roe, yielding a crisp yet tender texture and rich umami flavor.
Ingredients
Soaked shark skin, washed and sliced
300 g
Shrimp roe, washed and steamed
15 g
Scallion-ginger oil
15 g
Salt
3 g
Cooking wine
12 g
Ginger juice
8 g
MSG
4 g
Scallion and ginger
8 g each
Sugar
2 g
Stock
to taste
Cornstarch slurry
to taste
Oil
to taste
Instructions
1
Step 1
Wash the rehydrated fish skin, cut into diamond-shaped slices 4 cm long and 2 cm wide, and soak in clean water.
2
Step 2
Rinse the shrimp roe, combine with stock, scallion shreds, and ginger shreds, then steam until fully cooked. Strain through cheesecloth.
3
Step 3
Blanch the fish skin in boiling water, add stock and cooking wine, simmer briefly, then remove and drain well.
4
Step 4
Heat a wok over high heat and add oil. Once hot, add the shrimp roe and stir-fry briefly. Add scallion shreds, stock, cooking wine, ginger juice, sugar, salt, and MSG, and bring to a boil. Skim off the foam, add the fish skin, and simmer over low heat so the flavors are absorbed. Turn back up to high heat, stir in the cornstarch slurry to thicken, drizzle with the scallion-ginger oil, and serve.
