Ingredients
750 g (about 1.6 lbs) of crucian carp, 250 g (about 1/2 lb) of lotus root.
Seasonings
100 g (about 1/2 cup) soy sauce, 100 g (about 1/2 cup) Shaoxing wine, 50 g (about 1/4 cup) sesame oil, 30 g (about 2 tablespoons) rock sugar, 25 g (about 1/4 cup) chopped scallions, 25 g (about 1-inch piece) ginger, 20 g (about 1 1/2 tablespoons) vinegar.
Instructions
1. Wash the lotus root (preferably Baohe lotus root) and slice it crosswise into 0.2 cm thick rounds; select fresh small crucian carp (Baohe crucian carp), ideally about 7 cm long, then scale, remove gills, gut, clean, and drain thoroughly, marinate with 75 g soy sauce, Shaoxing wine, 10 g scallion segments, and 10 g ginger slices for about 30 minutes.
2. Place a wok or large skillet on the stove, line the bottom with a layer of pork ribs (with meat removed), then add a layer of lotus root slices, ginger slices, and scallion segments; arrange the small crucian carp in a circle around the edge of the wok, with their heads facing outward, placing them snugly side by side.
3. Combine 175 g (about 3/4 cup) soy sauce, vinegar, 75 g (about 1/3 cup) Shaoxing wine, and crushed rock sugar in a bowl and mix well; then add 150 ml (about 2/3 cup) water, pour into the pot, simmer over low heat for about 5 hours, then remove the pot from the heat and let it cool.
4. After cooling, invert onto a large plate and remove the scallions, ginger, lotus root slices, and bones; to serve, arrange several lotus root slices on the bottom of the plate, place the fish one by one on top, and drizzle with sesame oil. This dish features tender, melt-in-your-mouth fish with soft, edible bones, a fresh flavor, and a fragrant hint of green lotus.