Ingredients
1 fresh live carp (about 750 g / 1.5 lbs), 30 g (2 tablespoons) of superior broth.
Seasonings
200 g celery heart, 30 g each of pickled red chili peppers and bean starch, 25 g egg white, 10 g cooking wine, 3 g salt, 10 g each of ginger, garlic, soy sauce, vinegar, and sesame oil, 20 g sugar, 0.5 g MSG, 150 g lard.
Instructions
1. Clean the live carp by scaling, removing gills and internal organs, then wash and pat dry. Split the fish in half, remove the bones, and cut the flesh into strips about 7 cm long and 0.4 cm wide and thick. Beat the egg white with cornstarch, add cooking wine and salt, mix well, then combine with the fish strips. Cut the celery heart into 7 cm sections. Seed the pickled red chili peppers and cut into shreds. Finely chop the ginger and garlic. Mix soy sauce, sugar, vinegar, MSG, sesame oil, cornstarch, and broth to make a sauce.
2. Place a wok over high heat and add lard, heating it to about 120-150°C (250-300°F). Add the marinated fish shreds, then immediately remove the wok from the heat. Use chopsticks to gently separate the fish shreds. Once they turn white, pour off some of the oil, leaving about 50 g (1/4 cup) in the wok. Return the wok to the heat, push the fish shreds to the side, and tilt the wok slightly. Add the minced ginger, minced garlic, soaked dried red chilies, and Chinese celery, and stir-fry until fragrant. Mix everything together with the fish shreds, pour in the prepared sauce, and stir-fry quickly to combine. Remove from the heat, plate, and serve.