Sauce-Braised Qinghai Sturgeon
Made primarily with Qinghai sturgeon, braised until tender with pork belly and chicken wings then finished in a rich sauce, resulting in a glossy red color and deep, savory aroma.
Ingredients
Qinghai sturgeon (fins and gills removed, gutted, cleaned, and cut into sections)
750 g
Pork belly (cut into 4.5 cm long, 3.3 cm wide, 6 mm thick slices)
150 g
Cooking wine
30 g
Chicken wings (cleaned and cut into 4.5 cm long sections)
200 g
Sweet bean sauce
50 g
Vinegar
10 g
Sugar
15 g
Salt
4 g
Scallion knot
20 g
Garlic
10 g
Ginger
5 g
Lard (for frying)
600 g
Soy sauce
50 g
Instructions
1
Braising the base
Cut the pork belly into slices; clean the chicken wings and cut into sections. Heat a wok over the flame, add 50 g of oil, add the pork belly and chicken wings and stir-fry until they change color. Add the sweet bean sauce, soy sauce, cooking wine, and water to cover the ingredients. Braise over low heat until tender.
2
Preparing the sturgeon
Remove the fins and gills from the sturgeon, cut open the belly, remove the innards, wash clean, and chop into 3.5 cm long sections, then halve each section. Add salt, vinegar, and cooking wine and mix well; marinate for 20 minutes. Heat oil in a wok to 240°C (about 80% hot), add the fish pieces and deep-fry until golden, then remove.
3
Final sauce braising
Place the fish pieces into the wok with the braised meat, add scallions, ginger, and garlic, and braise for 30 minutes. Remove and discard the scallions, ginger, and garlic, then transfer to a serving dish and serve.
