Ingredients
600 g (about 1.3 lbs) each of rehydrated fish lips and clear broth, 160 g (about 5.6 oz) pork leg meat, 600 g (about 1.3 lbs) pork spare ribs.
Seasonings
1 scallion, 45 g (about 3 tablespoons) water chestnut flour, and ginger slices, white pepper, Shaoxing wine, soy sauce, salt, vinegar, and sesame oil to taste.
Instructions
1. Cut the fish lips into pieces about 4.5 cm (1.8 inches) long and 3 cm (1.2 inches) wide. Blanch them in boiling water with scallions, ginger, and cooking wine to remove any fishy smell. Remove the skin from the pork leg, cut it into chunks, and finely mince the meat. Also cut the pork ribs into pieces and blanch them in boiling water to remove any blood.
2. Place the fish lips in a bowl, top with pork chops, and steam for about one hour, then remove and discard the pork chops.
3. Heat a wok with lard over high heat, add the ground pork and stir-fry briefly, then add the fish lips, soy sauce, clear broth, and salt. Thicken with a thin slurry of water and water chestnut starch, sprinkle with white pepper, and finish with a drizzle of sesame oil and vinegar to taste.