Red-Braised Fish Lips

Name: Red-Braised Fish Lips
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Ingredients: 1000 g Rehydrated fish lips (washed, cut into 5cm long and 2cm wide strips, blanched in boiling water); 1000 g Clean hen meat (cut into chunks, blanched to remove impurities); 500 g Pork hock meat (cut into chunks, blanched to remove impurities); 25 g Soy sauce; 20 g Cooking wine; 7 g MSG; 5 g Salt; 50 g Wet cornstarch; 25 g Scallion segments; 15 g Ginger chunks; a pinch Caramel coloring; 2000 g Chicken broth; 75 g Lard; 15 g Sichuan pepper oil

A Shandong (Lu) dish with a bright red hue, a soft, tender texture and a fresh, aromatic, savory flavor.

1h 55m

Easy

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Ingredients

Rehydrated fish lips (washed, cut into 5cm long and 2cm wide strips, blanched in boiling water) 1000 g

Clean hen meat (cut into chunks, blanched to remove impurities) 1000 g

Pork hock meat (cut into chunks, blanched to remove impurities) 500 g

Soy sauce 25 g

Cooking wine 20 g

MSG 7 g

Salt 5 g

Wet cornstarch 50 g

Scallion segments 25 g

Ginger chunks 15 g

Caramel coloring a pinch

Chicken broth 2000 g

Lard 75 g

Sichuan pepper oil 15 g

Instructions

Initial Preparation

Wash the rehydrated fish lips, cut them into 5cm long and 2cm wide strips, blanch in boiling water until tender, then remove and set aside. Cut the hen meat and pork hock into chunks, and blanch in boiling water to remove the impurities.

Sauté the Base

Place a wok over heat, add the lard and heat until hot, add the scallion segments and ginger chunks to release their aroma, then add the hen meat and pork hock and stir-fry. Pour in the cooking wine, add the chicken broth, soy sauce, caramel coloring, and salt, bring to a boil, and transfer everything into a clay pot.

Braising

Add the fish lips to the clay pot, simmer over low heat until the meat is fall-apart tender and the fish lips are soft, then remove and arrange on a serving plate.

Thicken and Pour

Bring the remaining broth in the wok to a boil, thicken with the wet cornstarch, drizzle in the Sichuan pepper oil, and pour the sauce over the fish lips. Serve immediately.