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Fish Lips Casserole Hot Pot
|Fish Lips Casserole Hot Pot|
1/2 pound shark’s fin, soaked for one hour
2 Tablespoons corn oil
3 slices fresh ginger, coarsely minced
2 scallions, coarsely minced
1/2 cup black mushrooms, soaked in warm water, squeezed dry, stems removed, and cut into quarters
1/2 cup canned bamboo shoots, sliced
2 Tablespoons rice wine
1 cup lettuce or celtuce, cut into large chunks
2 cups chicken broth
1 teaspoon thin soy sauce
2 Tablespoons mushroom soy
1/2 cup peeled carrots, sliced
1 Tablespoon cornstarch or another thickener mixed with two tablespoons water
1 teaspoon sesame oil
2 sprigs fresh coriander
1. Rinse sharks fin many times until all salt it washed away. Then cut it into pieces about two by two inches.
2. Heat oil and stir-fry ginger and scallions for one minute before adding the mushrooms and stir-frying them for two minutes before adding the bamboo shoots and rice wine, stirring well, and removing this from the heat.
3. Put lettuce in the bottom of a casserole and pour the mushroom mixture on top of it. Then add broth, sharks fin pieces, both soy sauces and the carrots. Cover and simmer this for half an hour covered and another half an hour uncovered.
4. Add cornstarch mixture and the sesame oil and bring to the boil and thicken the sauce. Serve after putting the sprigs of coriander on the top.