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.