Dragon in Clothing

Name: Dragon in Clothing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 200 g Shark skin (washed, drained, placed skin-side down and meat-side up, scored in a crosshatch pattern, cut into chunks, marinated with salt and cooking wine); 100 g Lean pork (washed and minced into a paste); 100 g Fatty pork (cut into rice-grain-sized dice); 25 g Soaked black wood ear mushrooms (stemmed and washed); 25 g Soaked shiitake mushrooms (washed, stemmed, and minced); 25 g Soaked winter bamboo shoots (sliced); 3 Eggs (1 for filling, 2 for batter); 10 g Shrimp roe; 25 g All-purpose flour (for making the full egg batter); 500 g (100 g used) Lard; 250 g Pork bone broth; 40 g Starch (15 g for filling, remaining for thickening sauce); 10 g Cooking wine (for marinating shark skin); 10 g Minced scallions; 10 g Minced ginger; 2 g MSG (0.5 g for filling, remaining for braising); 1 g White pepper powder (0.5 g for filling, remaining for garnishing); 25 g Soy sauce (for braising); 2 g Salt (for marinating and seasoning)

Fish skin rolled around a meat filling, fried and then braised until crisp on the outside and tender within. The fish contributes a meaty richness, while the meat absorbs the fish's delicate aroma.

55 min

Easy

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Ingredients

Shark skin (washed, drained, placed skin-side down and meat-side up, scored in a crosshatch pattern, cut into chunks, marinated with salt and cooking wine) 200 g

Lean pork (washed and minced into a paste) 100 g

Fatty pork (cut into rice-grain-sized dice) 100 g

Soaked black wood ear mushrooms (stemmed and washed) 25 g

Soaked shiitake mushrooms (washed, stemmed, and minced) 25 g

Soaked winter bamboo shoots (sliced) 25 g

Eggs (1 for filling, 2 for batter) 3

Shrimp roe 10 g

All-purpose flour (for making the full egg batter) 25 g

Lard 500 g (100 g used)

Pork bone broth 250 g

Starch (15 g for filling, remaining for thickening sauce) 40 g

Cooking wine (for marinating shark skin) 10 g

Minced scallions 10 g

Minced ginger 10 g

MSG (0.5 g for filling, remaining for braising) 2 g

White pepper powder (0.5 g for filling, remaining for garnishing) 1 g

Soy sauce (for braising) 25 g

Salt (for marinating and seasoning) 2 g

Instructions

Prepare main ingredients

Wash the shark skin and drain off excess water. Place it skin-side down and meat-side up on a cutting board, score in a crosshatch pattern, cut into 24 pieces each 7 cm long and 2.6 cm wide, then marinate with salt and cooking wine.

Prepare side ingredients

Wash the lean pork and mince it into a paste. Cut the fatty pork into rice-grain-sized dice. Wash the shiitake mushrooms, remove stems and mince them. Slice the winter bamboo shoots, and stem and wash the black wood ear mushrooms.

Make the filling

Crack 1 egg into a bowl, add the minced pork, fatty pork dice, 0.5 g salt, 0.5 g MSG, minced ginger, minced scallions, 0.5 g white pepper powder, minced shiitake, and 15 g starch, then stir to form a filling. Spread the filling evenly on the shark skin pieces, then roll each one into a cylinder.

Prepare the egg batter

Crack the remaining 2 eggs into a bowl, add flour and starch, and stir to make a smooth full egg batter, then pour it into a plate.

Deep fry

Pour lard into a wok, heat over high heat until it reaches 60% of its smoking point. Dip each shark skin roll in the egg batter, then place it into the hot oil. Fry until the rolls turn light golden brown, then transfer them to a colander to drain excess oil.

Braise

Pour pork bone broth into the same wok, add the fried shark skin rolls, shrimp roe, winter bamboo shoot slices, black wood ear mushrooms, 0.5 g refined salt, and soy sauce. Bring to a boil, then move the wok to low heat and braise until the flavors are fully absorbed. Add MSG, thicken the sauce with starch, drizzle in 50 g lard, transfer to a serving plate, sprinkle with white pepper powder, and serve.