Ingredients
450 g (about 1 lb) boneless freshwater carp fillets, 25 g egg white, 10 g rice flour.
Seasonings
500 g (about 1 lb) lard, 20 g Shaoxing wine, 1 g white pepper, 1.5 g MSG, 2.5 g salt, 15 g cornstarch, Sichuan pepper salt (made by dry-frying ground Sichuan pepper with salt), 10 g scallion.
Instructions
1. Wash the pond carp fillets, drain, and place in a bowl. Add Shaoxing wine, white pepper, chopped scallions, MSG, and salt, mixing until sticky. Then add egg white and mix well, followed by dry starch to coat evenly. Beat the egg whites into stiff peaks, then fold in dry starch and rice flour to create a fluffy egg-white batter.
2. Place the wok over high heat and heat it up, then add lard and heat until it reaches about 40% hot (around 120°C/250°F). Coat the fish fillets completely with the egg white batter, gently slide them into the oil, and carefully turn them over. Once the outer layer of the fish forms a soft coating, drain them in a colander.
3. After all pieces are fried, return them to the wok with oil heated to 40% hot (about 275°F/135°C) and fry again for one minute, then remove, drain oil, plate, and sprinkle with Sichuan peppercorn salt. This dish is white, glossy, and fluffy, with tender and delicious fish slices.