Ingredients
1000 g (about 2.2 lbs) each of rehydrated fish lips and chicken broth.
Seasonings
75 g scallion-ginger oil, 50 g wet cornstarch slurry, 20 g each of cooking wine, soy sauce, and ginger water, 15 g chicken fat, 8 g MSG, and 3 g salt.
Instructions
1. Cut the fish lips into strips 4.5 cm (about 1.8 inches) long and 2 cm (about 0.8 inches) wide, blanch them in boiling water until fully cooked, then drain and transfer to a wok. Add 500 g (about 1 lb) chicken broth, 2 g salt, 7 g soy sauce, and 5 g each of MSG and cooking wine to the wok, then simmer over low heat until the liquid reduces to one-third. Pour into a strainer to discard the liquid.
2. In a separate wok, add 50 g (about 3 1/2 tablespoons) scallion-ginger oil and heat until hot. Add 15 g (about 1 tablespoon) each of cooking wine and ginger water, 13 g (about 1 tablespoon) soy sauce, 1 g (about 1/4 teaspoon) salt, 3 g (about 1 teaspoon) MSG, and 500 g (about 2 cups) chicken broth. Gently place the fish lip strips into the broth and simmer over low heat for about 10 minutes. Thicken with a slurry of cornstarch and water, then drizzle in 25 g (about 2 tablespoons) scallion-ginger oil. Perform a large flip of the wok, add a drizzle of chicken fat to taste, and slide the dish onto a plate. This dish is glossy red in color, aromatic, and delicious.