Braised Pomelo Peel With Caul Fat & Dried Shrimp Roe
1 pomelo peel
peel off the outside yellow peel
blanch for 5 mins
soak for 24 hrs
Squeeze & change water once at several hrs.
half pomelo peel
dried shrimp roe 1 tbsp
caul fat (lace fat, a thin and net-like layer fat inside the pig’s belly) moderate amount
superior soup 1 bowl
chicken broth 250ml
1 thick ginger slice, 2 cloves garlic, 2 shallots
wash the caul fat
squeeze out the water of the pomelo peel
wrap overlap by caul fat
pour in oil when the wok hot
put down the ginger, garlic & shallots
pomelo peel
cooking wine 1 tbsp
superior soup & chicken broth
oyster sauce 1 tbsp
braise for 30 mins over medium low heat
saute the dried shrimp roe for 1 or 2 mins over low heat
dark soy sauce 1 tsp
thicken by liquid starch (cornstarch + water)
spread the dried shrimp roe on the pomelo peel