Ingredients
1 fresh live carp (about 750 g / 1.5 lbs), 100 g fatty pork, 50 g each of preserved mustard greens and lettuce.
Seasonings
500 g (about 1 lb) pork caul fat, 50 g egg whites, 30 g cooking wine, 30 g potato starch, 25 g lard, 15 g pickled red chili peppers, 15 g sesame oil, 10 g soy sauce, 10 g ginger, 10 g scallions, 5 g salt.
Instructions
1.Remove scales, gills, and internal organs from the carp, trim off the tip of the head and the very end of the tail, pat dry, then score diamond-shaped cuts on both sides of the fish. Marinate for 5 minutes in a mixture of cooking wine, soy sauce, salt, ginger, and scallions, then remove and pat dry.
2. Finely chop the pork, preserved mustard greens, and pickled chili peppers (seeded), then stir-fry in lard to make the filling. Stuff the mixture into the fish belly and secure it with bamboo skewers. Wash and dry the caul fat, lay it flat on a cutting board, wrap the fish in one layer, then spread egg white and cornstarch paste over the remaining caul fat, wrap the fish in 3 to 4 more layers. Insert a small skewer through the belly and out the back, then roast over charcoal for about 30 minutes.
3. Turn the fish continuously while roasting until the skin turns golden brown, then remove the roasting fork. Cut open the lard netting along the fish's back, brush with sesame oil, and remove the bamboo chopsticks and skewers. Discard the innermost layer of lard netting, then cut the remaining netting into pieces about 6 cm long and 3 cm wide, arranging them alongside the fish. Shred lettuce into fine strips and place at one corner of the plate as a garnish. Alternatively, instead of lettuce, serve with scallion sauce and fire-clamp buns. This dish features a crispy, fragrant outer skin, rich fish flavor, and a uniquely delightful taste.