Red-Braised Fish Jowl
Grass carp jaw braised in a savory red-braised style, yielding a rich and aromatic flavor.
Ingredients
grass fish jowl (washed)
6 slices
scallion (finely chopped)
2
garlic sprout (sliced)
1
oil (for sautéing)
to taste
cooking wine (to remove odor and add aroma)
to taste
soy sauce (seasoning and coloring)
to taste
vinegar (seasoning)
to taste
sugar (seasoning)
to taste
white pepper powder (seasoning)
to taste
water
2 cups
starch (for thickening)
to taste
sesame oil (for drizzling)
to taste
Instructions
1
Prepare the ingredients
Rinse the fish jowls thoroughly, finely chop the scallions, and slice the garlic sprouts.
2
Braise
Heat a wok over high heat. Sauté the scallions and garlic in a splash of oil until fragrant. Add the cooking wine, soy sauce, vinegar, sugar, and white pepper, then pour in 2 cups of water. Bring to a boil, reduce the heat, and simmer for 8 minutes. Thicken the sauce with a starch slurry, drizzle with sesame oil, and scatter the sliced garlic sprouts on top just before serving.
