Ingredients
1 live carp (about 750 g / 1.5 lbs), 15 g each of rehydrated shiitake mushrooms and winter bamboo shoots, 500 g (about 2 cups) clear broth.
Seasonings
30 g sugar, 10 g each of cooking wine, soy sauce, scallions, garlic, and astragalus root, 6 g codonopsis root, 3 g salt, 15 g ginger, 1 g MSG, 20 g potato starch mixed with water, 500 g vegetable oil, and 50 g lard.
Instructions
1. Remove the gills, scales, and fins from the carp, then gut it, clean thoroughly, and score a crosshatch pattern on both sides of the fish; cut the rehydrated shiitake mushrooms in half; wash the codonopsis root and astragalus root, then slice into 2 cm thick pieces; wash the ginger, scallions, and garlic, then slice the garlic, shred the scallions, and grate the ginger to make ginger juice. Heat a wok over high heat, add vegetable oil and heat until it reaches 60% hot (about 350°F/175°C), then deep-fry the carp until golden brown, remove and drain the oil.
2. Place a wok over high heat, add lard and sugar, and stir-fry until it turns a deep red color. Pour in clear broth, then add the fried carp, sliced Codonopsis pilosula, and sliced Astragalus membranaceus. Bring to a boil, then reduce to a low simmer and cook until the fish is fully tender and infused with flavor. Transfer the fish to a serving plate, discarding the Codonopsis and Astragalus slices.
3. Add the bamboo shoot slices and shiitake mushroom slices to the broth, season with MSG, bring to a boil, skim off any foam, thicken with a water and cornstarch slurry, drizzle with lard, and pour over the fish to serve. The fish is a rich brown color with tender, succulent flesh, coated in a thick, savory sauce that is deeply aromatic and flavorful. This dish also helps boost energy, strengthen the spleen, promote urination, and reduce swelling.