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3 pounds of fish lips or cheeks
1 pound bok choy or other greens
1/4 cup Smithfield ham
2 cups chicken stock
3 Tablespoons rice wine
1 teaspoon ginger root
1 teaspoon minced scallion, white part only
dash ground Sichuan peppercorns
1 teaspoon chicken fat
1. Blanch fish lips or cheeks for ten or fifteen seconds and cool immediately in cold water, then drain.
2. Blanch vegetables for one minute and chill and drain. The put into boiling water and simmer for two minutes. Drain and put on a serving plate.
3. Mix ham, soup, wine, scallions, ginger root, Sichuan peppercorns, and chicken fat and heat to just below the boiling point. Add fish lips or cheeks and just barely heat through. Drain and place in the center of the greens and serve immediately.