Milkfish Roe
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- milkfish roe (烏魚蛋)
- river water
- chicken stock (雞湯)
- mushrooms (蘑菇)
Instructions
- Milkfish roe is most delicate and demands the most careful preparation.
- Blanch the roe thoroughly in rolling river water to remove sand and any unpleasant odor.
- Then braise it gently with chicken stock and mushrooms until very tender.
- The Gong family, under Magistrate Gong Yunruo, is known to prepare this dish with exceptional skill.