Sea Red Fish Lips

Name: Sea Red Fish Lips
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 750 g soaked fish lips; 25 g fine salt; 125 g crab roe; 10 g scallion segments; 100 g red carrot (cut into thin strips); 5 g ginger chunks; 15 g wet starch (diluted); 600 g chicken and duck broth; 20 g Shaoxing wine; 125 g cooked lard; 7.5 g MSG

A classic Beijing Fangshan (imperial-style) dish, flavored with crab roe and tinted with carrot for a rich, glossy red sauce.

55 min

Easy

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Ingredients

soaked fish lips 750 g

fine salt 25 g

crab roe 125 g

scallion segments 10 g

red carrot (cut into thin strips) 100 g

ginger chunks 5 g

wet starch (diluted) 15 g

chicken and duck broth 600 g

Shaoxing wine 20 g

cooked lard 125 g

MSG 7.5 g

Instructions

Prepare the fish lips

Wash the soaked fish lips with cold water and cut them into strips about 10 cm long and 1.65 cm wide. Blanch them in a pot of boiling water to remove the initial fishy smell. Remove and inspect: place the softer pieces in one bowl and set aside; place the firmer pieces in a separate bowl and add 5 g Shaoxing wine, 1 g fine salt, 2.5 g MSG, scallion segments, ginger chunks, and 300 g chicken and duck broth. Steam over high heat for about 10 minutes, until the fish lips are as soft as tofu. Then combine both bowls of fish lips, drain off the original broth, and set aside.

Make the red oil

Wash the red carrot, peel, and cut into thin strips. Pour the cooked lard into a wok and heat over high fire to 30–40% hot. Add the carrot strips and immediately reduce to low fire; fry for 10 minutes. Once the lard turns red, lift out the carrot strips and reserve the red oil for later.

Simmer the fish lips

Pour 100 g of chicken and duck broth into the wok. Add 0.5 g fine salt, 5 g Shaoxing wine, and 1.5 g MSG, then add the fish lips. Simmer over low fire. When the broth comes to a boil, drain it off and arrange the fish lips neatly on a serving plate.

Pour the sauce

Place the wok over the fire and pour in half of the red oil. Add the crab roe along with 5 g Shaoxing wine, 0.5 g fine salt, 2 g MSG, and 100 g chicken and duck broth. Simmer over high fire for 6 to 7 minutes so that the flavors of the red oil and Shaoxing wine seep into the crab roe. When the crab roe has broken into fine pieces, drizzle in the diluted wet starch to thicken the sauce. Remove the wok from the fire, stir in the remaining half of the red oil, and spoon the crab-roe red sauce over the fish lips to serve.