Fish Lips with Minced Pork
A traditional signature Fujianese dish, steamed fish lips are stir-fried with minced meat, then finished with a starch-thickened sauce with bright sour, spicy, fresh, and aromatic flavors.
Ingredients
soaked fish lips (cut into 1.5 inch long, 1 inch wide pieces)
600 g
pork leg (skin removed, cut into chunks, minced)
160 g
pork ribs (cut into chunks)
600 g
scallion
1
sliced ginger
ground pepper
Shaoxing wine
soy sauce
salt
vinegar
water chestnut starch (wet water chestnut starch)
45 g
sesame oil
clear broth
600 g
Instructions
1
Step 1
Cut the soaked fish lips into 1.5 inch long, 1 inch wide pieces, place them in a pot of boiling water, add scallion, sliced ginger, and Shaoxing wine to blanch to remove fishy odor; cut the pork ribs into chunks, blanch in boiling water to remove blood; remove the skin from the pork leg, cut into chunks, and mince into ground pork.
2
Step 2
Place the fish lips in a bowl, put the pork ribs on top, steam in a steamer for about 1 hour, then remove. Discard the pork ribs.
3
Step 3
Heat lard in a wok, add the ground pork and stir-fry, then add the fish lips, soy sauce, clear broth, and salt. Add wet water chestnut starch to make a thin sauce, sprinkle with ground pepper, drizzle with sesame oil and vinegar, then serve.
