Braised Fish Lip

Braised Fish Lip

　　“Braised Fish Lip” is a famous dish from Sichuan and Chongqing. This dish uses alligator lips, which are blanched and simmered multiple times until softened, then paired with shiitake mushrooms, ham, pork knuckle, Chinese flowering cabbage, and a red broth. It is slowly cooked over low heat. The sauce is bright red, richly aromatic, soft, tender, savory, and delicious—making it a seasonal delicacy in winter and spring and a traditional classic in Sichuan cuisine banquets.

　　　Braised Fish Lip

　　　　〖Country〗: Chinese cuisine

　　　　〖Category〗: Freshwater delicacies

　　　　〖Cooking technique〗: Braising method

　　　　【Basic ingredients】

　　　　〖Main ingredients〗: 200g rehydrated fish lips, 50g rehydrated shiitake mushrooms

　　　　〖Side ingredients〗: 50g winter bamboo shoots, 5g chicken oil, 6g starch

　　　　〖Seasonings/marinade〗: 2g salt, 8ml cooking wine, 1g MSG, 8ml soy sauce, 2g sugar, 1g ginger juice, 10g vegetable oil (scallion-ginger oil), 300g broth

　　　　【Preparation process】

　　　　(1) Cut the fish lips into large domino-shaped pieces, and slice the winter bamboo shoots into 5cm long, 1.5cm thick, and 2.5cm wide pieces. Blanch both separately in boiling water, then rinse in cold water to cool.

　　　　(2) Heat a pot, pour in the broth, add cooking wine, salt, MSG, sugar, caramel color, fish lips, shiitake mushrooms, and bamboo shoot slices. Bring to a boil, skim off the foam, adjust the seasoning, braise for 5 minutes, thicken with a cornstarch slurry to form a rich flowing sauce, drizzle with chicken oil, and serve on a plate.