Cantonese Braised Pomelo Skin (feat. Papa Li)

How to eat pomelo skin! This is a really classic Cantonese dish, and an awesome use of the pith of the pomelo. It was super awesome to have Dawei show us how to make this - I particularly loved his version of this one. You see this one at some old school/high end Cantonese restaurants, and while those can be tasty, you never really know that you’re eating a citrus skin. Because they’ll generally peel the skin off, you end up losing pretty much all of it’s citrus-y flavor. The way Dawei does this retains that flavor, and definitely makes for my favorite braised pomelo skin I’ve ever had. For how to potentially veganize this dish, check the pinned note in the comment. While the flavor profile he did (shrimp eggs) is obviously not vegan (though is roe vegetarian?), the supreme soy sauce flavor is, so check below for an idea how to do that. INGREDIENTS - One large pomelo (柚子) - For the soup: 250g fish bones and heads, we used mud carp (鲮Ɛ