Ingredients
150 g rehydrated fish lips, 250 g clear broth.
Seasonings
50 g peanut oil, 25 g each of wet cornstarch and Shaoxing wine, 15 g each of scallion sections and ginger slices, 12 g sugar, 10 g each of soy sauce and sesame oil, 7.5 g salt, 5 g each of caramel coloring and MSG.
Instructions
1. Cut the fish lips into pieces 2.5 cm (about 1 inch) long and 1 cm (about 1/2 inch) wide, blanch them in boiling water until cooked through, then remove and rinse thoroughly with clean water; repeat this process twice.
2. Add clear broth, scallion segments, ginger slices, and Shaoxing wine to the wok, then add the fish lips and bring to a gentle boil over low heat, skimming off any foam; simmer over low heat for about 10 minutes, then remove and drain the liquid.
3. Add peanut oil to a wok and heat over medium heat until it reaches 60% hot (about 350°F/175°C). Add scallion sections and ginger slices, stir-frying until golden brown, then remove and discard. Splash in Shaoxing wine, then add soy sauce, clear broth, sugar, caramel coloring, MSG, salt, and fish lips. Bring to a boil, skim off any foam, then simmer over low heat for 5 minutes. Thicken with a cornstarch slurry, drizzle in chicken broth and sesame oil, stir well, and plate. This Shandong-style braised fish lips dish is tender, sticky, rich, and luxuriously smooth.