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Stewed Fish Lips

Fish and Seafood

Stewed Fish Lips
1/2 pound dried shark skin, soaked overnight, covered and refrigerated
3 Tablespoons corn oil
4 slices ginger
2 scallions, each tied into a knot
24 small black forest mushrooms, soaked for half hour in one cup warm water, remove stems and reserve mushroom water
1 Tablespoon Chinese rice wine
4 sprigs fresh coriander, tied in a knot
1 teaspoon sugar
1 cup shredded Chinese greens
6 ounces whole bamboo shoots, cut into thick slices
2 cups chicken broth, reduced to one cup
1 teaspoon mushroom soy sauce
rice or noodles
1. Rinse soaked shark skin with fresh cold water and then squeeze out as much water as you can, being careful not to tear the skin. Then cut into pieces about two inches per side. Heat oil and stir shark skin pieces for one minute, drain and set aside, reserving the oil.
2. Heat remaining oil and fry ginger and scallions for one minute. Add mushrooms and fry another two minutes, then add shark skin and stir-fry for another three minutes before adding rice wine, coriander, and sugar. Simmer for five minutes on very low heat.
3. Put shredded green on the bottom of a heat-proof casserole that can go to the table. Put half the bamboo shoots on them then the mushroom mixture followed by the rest of the bamboo shoots. Pour broth and soy sauce over this, stir gently once and bring to the boil, then cover and simmer for twenty minutes. Serve with or over rice or noodles.

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