Ingredients
450 g yellow croaker fish (about 1 lb), 100 g salted duck egg yolks, 150 g clear broth.
Seasonings
100 g peanut oil, 60 g wet cornstarch, 15 g each scallion sections, ginger pieces, Sichuan peppercorns, and Shaoxing wine, 5 g salt.
Instructions
1. Wash the yellow croaker fillets and place them in a dish; wash and lightly crush the scallion sections and ginger pieces, then place them on the fish along with Sichuan peppercorns, Shaoxing wine, and salt, and steam over high heat until cooked through; remove, let cool, discard the skin, flake the fish meat, and carefully remove all bones.
2. Beat the duck egg yolks until smooth, then mix in salt, Shaoxing wine, clear broth, wet starch, and fish. Heat peanut oil in a wok over medium heat to about 50% hot, add minced scallion and ginger, fry until fragrant, then pour in the egg yolk and fish mixture. Reduce heat to low and gently stir-fry until cooked through. Drizzle with sesame oil, transfer to a plate, and sprinkle with minced ginger. This dish tastes like crab without being crab, with a soft, tender, and silky texture.