Cantonese Braised Pomelo Skin (feat. Papa Li)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option while canola oil is less expensive.

Slice the pomelo with two incisions at the top in a criss-cross pattern and peel off the skin and pith.

Grill the pomelo skin until completely charred black, then dunk it in cool water and scrape off the charred bits.

Soak the pomelo skin in water, squeezing out the water and changing it until the water is clear, about eight or nine times.

Trim the ends of the pomelo skin and cut each piece into thirds, then soak and squeeze again.

Blanch the pomelo skins in boiling water for about five minutes, then transfer to cold water and squeeze again.

Fry fish bones in lard until starting to brown, then add one liter of cool water and boil for five minutes before straining.

Fry minced garlic in lard, add Shaoxing wine, and then return the fish soup to the wok.

Add salt and sugar, then the prepped pomelo skins, and boil covered for about five minutes until tender.

Season the braise with white pepper powder and dried shrimp roe, then add lard and thicken with a cornstarch slurry.

Serve with sliced scallions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens