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Fish Lips with Vegetables

Fish and Seafood

Fish Lips with Vegetables
2 pounds fish lips, cut into one-inch pieces, then blanched in boiling water for one minute before dipping them into ice water for another minute
4 dried Chinese black mushrooms, soaked in half cup of boiling water until soft, stems discarded, then slivered, the water saved
2 Tablespoons vegetable oil
2 Tablespoons thin soy sauce
½ cup soup stock
3 Tablespoons Shao Xing wine
2 Tablespoons cornstarch mixed with same amount of the mushroom water
1 teaspoon molasses
1. Heat wok, then add the mushrooms and the vegetable oil and simmer for five minutes.
2. Now add soy sauce, stock, and the wine and bring to the boil, then reduce the heat and add the fish lips and simmer for ten minutes before adding the cornstarch mixture and simmer until thickened.
3. Now add the molasses, stir, and then pour into a pre-heated bowl and serve.

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