Ingredients
250 g (about 1 cup) of stock, 1 catfish (about 750 g / 1.65 lbs), 35 g of spring bamboo shoots.
Seasonings
75 g (about 5 1/2 tablespoons) lard, 20 g (about 4 teaspoons) Shaoxing wine, 15 g (about 1 tablespoon) fermented rice wine, 10 g (about 2 scallions) scallion, 7.5 g (about 1-inch piece) ginger, 2 g (about 1/2 teaspoon) salt, 2 g (about 1/2 teaspoon) white pepper.
Instructions
1. Cut the fish into chunks, place them in a pot of boiling water with wine and salt, bring to a boil, then remove and rinse clean.
2. Heat the wok over high heat, add lard and heat until it reaches 60% hot. Add scallion whites and ginger slices, frying until fragrant. Add the fish pieces, then Shaoxing wine and fermented rice wine. Cover the wok and let it simmer briefly. Add salt, spring bamboo shoot pieces, and broth. Once the liquid comes to a boil, reduce to low heat and braise for 15 minutes. Then increase to high heat to reduce the sauce until it thickens. Drizzle in lard, transfer to a serving plate, and sprinkle with white pepper. This dish features thick, boneless fish that is tender yet not greasy, with a milky, rich, and sticky sauce that carries a subtle hint of wine fragrance.