Ingredients
1000 g (about 2.2 lbs) bighead carp head, 1 block tofu, bamboo shoot tips, winter bamboo shoots, rehydrated shiitake mushrooms, fresh lotus seeds, Sichuan preserved vegetables (Tianjin preserved vegetable), and clear broth, all to taste.
Seasonings
Scallion segments, ginger slices, Shaoxing wine, water chestnut starch, sesame oil, soy sauce, sugar, and salt, each to taste.
Instructions
1. Remove the gills from the fish head, rinse it clean, and split it open without cutting all the way through. Finely dice the tofu, flat bamboo shoots, winter bamboo shoots, rehydrated shiitake mushrooms, fresh lotus seeds, and Sichuan preserved vegetables, mix with salt, and stuff the mixture inside the fish head.
2. Add an appropriate amount of oil to the wok and heat it over high heat. Once the oil is hot, add the fish head and deep-fry until it is about 50% cooked, then remove it. Separately, quickly stir-fry scallions, ginger, soy sauce, salt, cooking wine, and sugar in the wok. Return the fish head to the wok, add clear broth, cover with a lid, and bring to a boil over high heat, then reduce to a low heat and cook until done. Remove the scallions and ginger, then thicken the sauce with a slurry of water and water chestnut flour. Drizzle a few drops of sesame oil over the top and serve.