Ingredients
1 fresh live crucian carp (about 750 g / 1.5 lbs), 250 g (about 1/2 lb) white bean jelly noodles.
Seasonings
200 g pork caul fat, 15 g each of Shaoxing wine and chili oil, 10 g each of fermented black beans and preserved mustard greens (finely chopped), 5 g each of minced garlic, salt, chopped scallions, and Sichuan pepper oil.
Instructions
1. Stun the live crucian carp, then scale, remove gills and internal organs, and clean thoroughly. Make several diagonal cuts on both sides of the fish, rub with cooking wine and salt, wrap in pork caul fat, place in a steaming bowl, and steam over high heat for about 15 minutes until cooked through.
2. Cut the bean jelly into small cubes about 1.3 cm (½ inch) on each side, boil them in a pot of water, then drain well. Toss with a prepared mixture of chili oil, fermented black beans, minced garlic, chopped preserved mustard greens, scallions, and Sichuan pepper oil.
3. Remove the steamed fish, discard the lard net, and transfer the fish to a serving plate. Pour the prepared cold jelly noodles over the fish and serve. This dish features a bright red color, bold numbing and spicy flavors, rich aroma, tender fish, and a rustic presentation.