FKN-Systems

Title: Braised Fish Lips In Brown Sauce
Categories: Chinese, Fish
Yield: 1 servings

2 lb Fish lips 2 T Cornstarch dissolved in
1/4 c Dried Chinese mushrooms, -water
-sliced -Pinch of MSG
1/4 c Hunnan ham, sliced 1 T Sugar
1/2 c Bamboo shoots, sliced 1/2 t Molasses
2 T Oil 1/4 t Salt
2 T Soy sauce -Juice from ginger root
1 c Soup stock -Peppercorn oil
1/4 c Cooking wine

Soak mushrooms for 30 minutes. Remove hard stems with knife. Soak
fish lips in water for 2 to 3 hours. Scrape off the sand. Wash and
soak again. Repeat until all the sand is removed. Remove any meat
from the lips as well. Cut the fish lips into big pieces as you
would spareribs. Blanch them in boiling water. Add cooking wine to
boiling water and blanch twice more to remove the fishy smell. Blanch
the ham, mushrooms and bamboo shoots in boiling water. Heat soup
stock and add soy sauce, MSG, salt, sugar, ginger juice and molasses
to it. When it comes to a boil, put in the fish lips and simmer for
10 minutes. Continue to simmer for a short while. Add cornstarch
mixture to thicken the sauce. Sprinkle with peppercorns. Transfer to
plate and serve. This is a famous banquet delicacy. Submitted By
BARRY WEINSTEIN On 02-13-95