Red Braised Fish Maw

Name: Red Braised Fish Maw
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Ingredients: 600 g soaked fish maw; 300 g soaked pork tendon (cut into quail claw shapes); 30 g ham slices; 30 g shiitake mushrooms (scored in cross shape); 30 g winter bamboo shoots (cut into triangles); 10 g scallion segments; 10 g ginger slices; 2 g MSG; 15 g Shaoxing cooking wine; 10 g salt; 25 g caramel coloring (sugar color); 500 g fresh stock; 50 g lard; 50 g soy sauce; 50 g chicken fat

A traditional famous Henan (Yu) dish, red-braised shark fins have a bright, glossy red appearance, soft, tender texture, and a rich, savory sauce. It is one of the twelve classic ba (braised) dishes originating from Bianliang (modern-day Kaifeng).

3 hours

Easy

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Ingredients

soaked fish maw 600 g

soaked pork tendon (cut into quail claw shapes) 300 g

ham slices 30 g

shiitake mushrooms (scored in cross shape) 30 g

winter bamboo shoots (cut into triangles) 30 g

scallion segments 10 g

ginger slices 10 g

MSG 2 g

Shaoxing cooking wine 15 g

salt 10 g

caramel coloring (sugar color) 25 g

fresh stock 500 g

lard 50 g

soy sauce 50 g

chicken fat 50 g

Instructions

Pre-treatment

Blanch the fish maw in boiling water, remove and drain all excess moisture, place in a bowl, add fresh stock and a small amount of alkali, steam in a steamer for 2 hours then remove; cut the soaked pork tendon into quail claw shapes, blanch in stock, then drain all excess moisture.

Plating preparation

Clean the pot mat thoroughly, lay a clean lining cloth over it, arrange the ham slices and triangular winter bamboo shoots on the lining cloth; cut each shiitake mushroom into square chunks, score them in cross shapes, and place them in the center.

Stir-frying

Place the wok on the stove, add lard, and when the oil is hot, add scallion segments, ginger slices and a small amount of Sichuan peppercorns, fry briefly then remove. Add the fish maw to the wok and stir-fry with a ladle, then add a small amount of caramel coloring, salt and MSG, cook until the mixture turns a persimmon yellow color, then pour in fresh stock; when the stock comes to a boil, use a slotted spoon to remove the fish maw into the prepared bowl, then add the pork tendon to the wok to cook briefly, remove with a slotted spoon into the same bowl, then set the wok aside.

Shaping

Arrange the fish maw into a round shape on top of the ham slices, then place the pork tendon on top of the fish maw. Support the pot mat with a tray, place it into the pot with the original sauce, cover the top with 500g of half-cooked pork belly block and 2 chicken legs, cover with a large plate, then move to low heat to braise.

Finishing braising

After approximately 30 minutes, when the fish maw is tender and the sauce is thick, remove the pork belly block and chicken legs. Use a slotted spoon to support the pot mat and transfer it to a large serving platter. Add soy sauce to the pot, mix a small amount of starch slurry with Shaoxing cooking wine in a ladle, pour it into the sauce to thicken, adjust the seasoning to taste, remove the lining cloth, and pour the sauce over the fish maw to serve.