Braised Clear Fish Skin in Soy Sauce

Braised Clear Fish Skin

　　Braised Clear Fish Skin

Ingredients:

    750g soaked clear fish skin (commonly known as shark skin), 25g shiitake mushrooms, 25g northern scallions, 25g dried shrimp, 500g pork belly, 50g lard, 1000g second stock, 10g ginger, 5g Shaoxing wine, 10g soy sauce, 5g MSG, 0.5g sesame oil, 0.5g pepper.

Method:

    (1) Cut the soaked clear fish skin into rectangular pieces (5cm × 2.5cm), place them in a wok with lard, add ginger, scallions, and Shaoxing wine, and stir-fry. Then add water, bring to a boil, remove, and drain in a colander. Rinse with cold water, drain well, and set aside.

    (2) Place the fish skin and shiitake mushrooms in the wok, add the second stock, and cover with the pork belly cut into four pieces. Add soy sauce and MSG, then simmer over high heat before reducing to low heat. Braise for 30 minutes, then remove the pork belly.

    (3) Cut the northern scallions into 3cm × 1cm sections, place them in the wok, and deep-fry in lard until golden brown. Remove.

    (4) Add the braised fish skin, dried shrimp, and northern scallions back to the wok, braise for another 5 minutes. Adjust seasoning to taste, let the sauce reduce and infuse the flavor. When it becomes slightly sticky, add sesame oil and pepper to finish.

Features:

    Rich aroma, soft and smooth texture, full of collagen.