100 Dishes You Often Order at Restaurants

Author: Chen Xurong
Publisher:
Publish Date: 2006-07-01
Features: Main ingredient: 1 grass carp (about 1000g), 150g pickled mustard greens, 3g scallion threads, 3g red pepper threads
Seasoning: 2 egg whites, 6g salt, 5g MSG, 10g pickled chili peppers, 5g sugar, 25g cooking wine, 20g Sichuan pepper powder, 6g white pepper powder, 120g lard, sufficient chicken broth
Instructions:
1. Kill the grass carp, remove scales, internal organs, and bones, rinse, and reserve the head and tail. Slice the fish meat into 0.2cm thick pieces and marinate with salt, cooking wine, and egg whites. Cut the pickled mustard greens and pickled chili peppers into rhombus-shaped slices.
2. Heat a wok, add 50g lard and stir-fry the pickled mustard greens until dry. Add an appropriate amount of water and simmer for 5 minutes. Add the reserved fish head and tail, and wait until the soup turns white. Then, use a sieve to remove the fish head, tail, and mustard greens, placing them at the bottom of a soup bowl.
3. Bring the chicken broth to a boil in the wok, add the fish slices, and remove them as soon as they take shape. Season the broth with salt, white pepper powder, MSG, and sugar, then pour it over the fish slices. Sprinkle with Sichuan pepper powder, scallion threads, and red pepper threads.
4. Heat 70g lard in the wok, stir-fry the pickled chili pepper slices until fragrant, and pour them into the soup bowl.
P10