Red Braised Fish Lips
A Shandong dish featuring glossy red fish lips, tender in texture and richly flavored.
Ingredients
Rehydrated fish lips (cut into strips and blanched)
1 kg
Scallion-ginger oil
75 g
Chicken fat
15 g
Soy sauce
20 g
Cooking wine
20 g
Ginger water
20 g
MSG
8 g
Salt
3 g
Wet cornstarch slurry
50 g
Chicken stock
1 kg
Instructions
1
Step (1)
Cut the fish lips into strips about 4.5 cm long and 2 cm wide, blanch them in a pot of boiling water until tender, then remove and drain well. Place them in a wok with 500 g of chicken stock and add 2 g of salt, 7 g of soy sauce, MSG, and 5 g of cooking wine. Simmer gently over low heat until only about one-third of the liquid remains, then pour through a strainer to drain off the broth.
2
Step (2)
In a separate wok, heat 50 g of scallion-ginger oil, then pour in 15 g of cooking wine along with the ginger water, 13 g of soy sauce, 1 g of salt, 3 g of MSG, and 500 g of chicken stock. Add the fish lip strips to the broth and simmer gently over low heat for about 10 minutes. Thicken the sauce with wet cornstarch slurry, drizzle in 25 g of scallion-ginger oil, give the wok a flip to coat evenly, drizzle with chicken fat, and slide the dish onto a serving plate.
