Minced Pork Fish Lips
A Fujian-style dish: fish lips are steamed with pork ribs to remove any fishy odor, then combined with stir-fried minced meat, thickened with starch, and braised to finish.
Ingredients
Soaked fish lips (cut into 1.5-inch long, 1-inch wide pieces, blanched to remove fishy odor)
600 g
Pork leg meat (skin removed, cut into pieces, minced into ground meat)
160 g
Pork ribs (cut into pieces, blanched to remove blood water (discarded later))
600 g
Scallion (used for blanching fish lips)
1
Ginger slices
to taste
Black pepper (sprinkled on top)
to taste
Yellow rice wine (used for blanching fish lips)
to taste
Soy sauce
to taste
Salt
to taste
Vinegar (poured on top)
to taste
Water chestnut starch (mixed with water to make thick slurry for thickening)
45 g
Sesame oil (poured on top)
to taste
Clear soup stock
600 g
Instructions
1
Preprocess Ingredients
Cut the soaked fish lips into 1.5-inch long, 1-inch wide pieces, place them in boiling water, add scallion, ginger slices, and yellow rice wine to blanch briefly to remove fishy odor; cut the pork ribs into pieces, blanch in boiling water to remove blood water; remove the skin from the pork leg meat, cut into pieces, and mince into ground meat.
2
Steam Fish Lips
Place the fish lips in a bowl, set the pork ribs on top, steam in a steamer for approximately 1 hour, then remove and discard the pork ribs.
3
Braise to Finish
Heat lard in a wok, add the ground meat and stir-fry briefly, then immediately add the fish lips, soy sauce, clear soup stock, and salt. Add the wet water chestnut starch slurry to create a light thick sauce, sprinkle with black pepper, pour on sesame oil and vinegar, and serve.
