Ingredients
Mandarin fish 1500 g (about 3.3 lbs), winter bamboo shoots 250 g (about 9 oz), dried shiitake mushrooms 25 g (about 1 oz), chives 50 g (about 2 oz), pork fatback 150 g (about 5 oz), eggs 2, lettuce leaves as needed.
Seasonings
800 g vegetable oil (about 100 g will be absorbed), 75 g each scallion and ginger, 75 g wet starch, 500 g lard netting (caul fat), 7 g salt, 20 g cooking wine, 5 g MSG, pepper to taste, cornstarch as needed, and salt and pepper seasoning to taste.
Instructions
1. Remove the skin, bones, and small bones from the fish, then cut into thick strips (5 cm long, 2 cm wide); soak the dried shiitake mushrooms until fully rehydrated, remove the stems, wash, and shred; peel and remove the inner skin of the winter bamboo shoots, cook until tender, then shred; use only the white part of the chives and cut into sections; shred the pork fat; wash and sterilize the lettuce leaves; slice the scallions and ginger; wash the lard net and drain off water; mix wet starch with egg whites to form a thin paste.
2. Mix together the shredded fish, winter bamboo shoots, black mushrooms, pork fat, and chives with cooking wine, scallions, ginger, MSG, white pepper, and salt.
3. Cut the caul fat into 8 cm (about 3-inch) squares, spread them flat and brush with egg batter, then wrap the seasoned shredded fish into square parcels, prick small holes with a knife tip, roll in cornstarch, and deep-fry in hot oil until golden brown and cooked through; drain and arrange on lettuce leaves. This dish is crispy on the outside and tender inside, with a delightful crunch and rich flavor.