Dried Fruit Fish Bones
A traditional Beijing sweet dish: fish bones are stewed until tender, diced, and simmered with sugar, then combined with assorted candied fruits. The result is a pristine white, sweet-tasting delicacy.
Ingredients
Steamed fish bones (soaked, boiled, and steamed until soft)
300 g
Beijing dried fruits (containing honey dates, hawthorn cake, green plums, melon strips, and almonds)
150 g
White sugar
75 g
Sesame seeds
10 g
Scallions
to taste
Ginger
to taste
Cornstarch slurry
to taste
Instructions
1
Step 1
Soak the fish bones in cold water for 6 hours, then boil them in a pot. Once the water comes to a boil, reduce to low heat and simmer for another hour. Remove, change the broth, add scallions and ginger, and steam until the bones can be crushed by hand.
2
Step 2
Cut the fish bones into 2 cm cubes, then blanch them briefly in boiling water. Wash all the dried fruits (except the hawthorn cake) with hot water and cut them into cubes.
3
Step 3
Heat a pot over the flame with water, add the appropriate amount of sugar, and bring to a boil. Add the fish bones and simmer for 2 minutes. Thicken with cornstarch slurry to make a light sauce, then sprinkle the dried fruits and sesame seeds on top to finish.
