Cantonese Braised Pomelo Skin (feat. Papa Li)

By Chinese Cooking Demystified · 120 min

Ingredients

Instructions

1. Peel the pomelo.
2. Grill the skin until fully blackened, then dunk it in water and scrape off the charred bits. Change the water after each piece, as it gets very dirty.
3. Soak and squeeze the skins 8-9 times, or until the water runs clear and the skins are no longer slimy. Scrub each batch briefly by hand (about 10 seconds) before squeezing.
4. Cut off the hard end of the skin and cut it into three pieces. Soak and squeeze once more.
5. Blanch the skins covered for about 5 minutes, then move them to cool water, change the water, and squeeze once more.
6. Make the soup: fry the fish bones or heads in 1 tbsp lard until slightly browned, about 90 seconds. Add 1 L cool water, simmer for about 5 minutes, then strain. (If using shrimp shells, simmer longer, 30-45 minutes.)
7. Fry the garlic in 1 tbsp lard, add the Shaoxing wine and stir. Add the strained soup, then the salt and sugar, and the pomelo skins.
8. Boil covered for about 5 minutes, until a chopstick pierces the skin easily.
9. Stir in the white pepper and shrimp roe (or dried shrimp powder), add 1 tbsp lard, then thicken with the cornstarch and water slurry mixed with dark soy sauce. Cook about 30 seconds more, then top with sliced scallions.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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