Braised Pomelo Skin
Ingredients: Pomelo, Fish bones (mudcarp or other), Lard, Garlic, Shaoxing wine · 60 min cook time · 350kcal · ~₩11,800
Ingredients
1개 Pomelo, 250g Fish bones (mudcarp or other), 2큰술 Lard, 1쪽 Garlic, 1큰술 Shaoxing wine, 1l Water, 0.5작은술 Salt, 0.5작은술 Sugar, 0.25작은술 White pepper powder, 0.5큰술 Dried shrimp roe, 1작은술 Cornstarch, 1작은술 Dark soy sauce, 1줄기 Scallions
Instructions
1. Make two criss-cross incisions at the top of the pomelo, then cut straight down about two inches from the bottom. Peel off the skin and pith.
2. Grill the pomelo skin until the yellow skin is completely charred black. Immediately dunk into cool water and scrape off the charred bits. Repeat for each piece, changing the water after each one, then transfer to a clean bowl of water.
3. Repeatedly saturate, squeeze out water, and change the water for the pomelo pith about eight or nine times, or until the water is completely clear and no longer slimy.
4. Trim the very end of the repeatedly-squeezed pomelo skin and slice out the hard bit on the pith side. Cut each piece into thirds, toss them back in a bowl of water, and squeeze each piece one more time.
5. Blanch the pomelo skins in a pot of bubbling water for about five minutes. Transfer to cold water, then gently squeeze them one last time.
6. Fry fish bones (e.g., mudcarp bones and heads) in about a tablespoon of lard until just starting to brown, about ninety seconds. Add one liter of cool water, bring to a rapid boil, and let it go for about five minutes. Remove fish, strain, and reserve the soup.
7. In the same wok, fry a clove of minced garlic in about a tablespoon of lard. Add one tablespoon of Shaoxing wine, then return the reserved fish soup to the wok.
8. Add a half teaspoon of salt and sugar to the soup. Add the prepped pomelo skins. Bring to a boil and boil covered until a chopstick can poke through, about five minutes.
9. Season the braise with a quarter teaspoon of white pepper powder and a half tablespoon of dried shrimp roe (or dried shrimp powder). Add another tablespoon of lard.
10. Thicken with a slurry made from a teaspoon of cornstarch, a teaspoon of dark soy sauce, and two tablespoons of water. Let it bubble and thicken for roughly another 30 seconds.
11. Serve, ensuring to get every last drop of sauce. Sprinkle with sliced scallions.
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