Braised Sturgeon Lips
A renowned Sichuan dish braised with fish lips as the main ingredient, along with shiitake mushrooms, ham, and pork hock.
Ingredients
dried sturgeon lips
not specified
chicken wings
2 pairs
dried shiitake mushrooms
50 g
chicken feet
2 pairs
ham slices
50 g
fresh choy sum (strings removed, washed, cut into 7 cm strips)
150 g
chicken meat (sliced)
50 g
Shaoxing wine
100 g
pork shoulder (cubed)
250 g
Sichuan salt
5 g
ginger
15 g
MSG
2 g
scallion knots
50 g
chicken broth
1500 g
white pepper
2 g
lard
75 g
caramel coloring
10 g
Instructions
1
Step 1
Place the dried sturgeon lips in a pot of boiling water and simmer for about 90 minutes. Remove, scrape off any sand, debone, wash clean, and cut into strips 4 cm long and 1.5 cm wide. Blanch again in boiling water 3 times, then transfer to an aluminum pot. Add 500 g of chicken broth and simmer over low heat for 90 minutes, then remove. Remove the strings from the choy sum, wash clean, and cut into 7 cm long strips. Blanch the chicken wings and chicken feet briefly in boiling water, then place them in the aluminum pot as a base layer. Blanch the pork shoulder briefly in boiling water and cut into cubes for later use.
2
Step 2
Place a wok over high heat, add 50 g of lard and heat to 50% hot. Add ginger and scallions and stir-fry until fragrant. Add 750 g of chicken broth, Shaoxing wine, 4 g Sichuan salt, caramel coloring, white pepper, pork shoulder, and sturgeon lips. Bring to a boil, skim off all the foam, and pour into the aluminum pot layered with chicken wings and chicken feet. Transfer to low heat and simmer. Remove the chicken wings, chicken feet, pork shoulder, ginger, and scallions, then return to high heat and reduce the sauce until concentrated. Add MSG and mix well.
3
Step 3
In another wok over high heat, heat lard until 60% hot. Stir-fry the choy sum briefly, then add chicken broth, shiitake mushrooms, ham, sliced chicken, and Sichuan salt to season. Arrange in a serving dish as a base, then pour the sturgeon lips with sauce over the top to serve.
