Coral Peas
A Shandong dish with vibrant color and delicate flavor, once served as imperial palace cuisine.
Ingredients
Fresh pea pods (shell the peas, wash, and drain)
2 kg
Large shrimp back oil
7
Scallion-ginger oil
50 g
Chicken fat
15 g
Cooking wine
15 g
MSG
10 g
Ginger water
10 g
Salt
5 g
Ginger, smashed
20 g
Scallion segments
25 g
Chicken broth
150 g
Instructions
1
Step 1
Shell the peas, wash them, and drain off the water.
2
Step 2
Heat the wok over the flame and add 50 g of water, then add the smashed scallion, ginger, 5 g of cooking wine, and 1 g of salt. Once the liquid comes to a boil, drop in the shrimp back oil and cook it through, then lift it out.
3
Step 3
Return the wok to the heat and add the chicken fat, followed by 4 g of salt, the ginger water, MSG, and 10 g of cooking wine along with the scallion-ginger oil. At the same time, add the shrimp oil and the peas to the liquid. Simmer over medium heat until the liquid has reduced away, plate the dish, drizzle with chicken fat, and serve.
