Ingredients
1 live carp (about 2000 g / 4.4 lbs).
Seasonings
50 g (about 1/4 cup) sesame oil, 50 g (about 1/4 cup) Shaoxing cooking wine, 25 g (about 2-inch piece) scallion segments, 25 g (about 1-inch piece) ginger knob, 25 g (about 2 tablespoons) Sichuan peppercorns, 16 g (about 2 1/2 teaspoons) salt, 10 g (about 2 teaspoons) MSG.
Instructions
1. Make a cut between the two pectoral fins of the carp to let it bleed, remove the gills and scales, then split it open from the back to take out the innards and rinse clean. Marinate for two days with Sichuan peppercorns, cooking wine, salt, MSG, ginger, and scallions.
2. Thread a wire through the tail of the fish and hang the marinated fish in a cool, shaded place to air-dry for about 1 month.
3. Place the air-dried fish on a plate, add sesame oil, and steam until cooked through. Once done, chop into pieces, arrange on a serving plate, and let cool before bringing to the table. This dish is deliciously savory and never cloys, no matter how often you enjoy it. It is best served from the depths of winter through early spring.