Ingredients
500 g (about 1 lb) live carp, 50 g (about 1/4 cup) chicken broth.
Seasonings
20 g sesame oil, 8 g soy sauce, 3 g MSG (or to taste), 7 g Shaoxing wine, 3 g five-spice powder, 17 g ginger.
Instructions
1. Remove scales, gills, and fins from the carp, gut it by cutting open the belly, and rinse clean; julienne the ginger.
2. Place a wok over high heat, add water and bring to a boil. Gently slide the fish into the boiling water, cook until done, then remove and place on a serving plate.
3. Place a wok over high heat, add sesame oil and heat until hot. Briefly stir-fry the ginger shreds, then add cooking wine, soy sauce, MSG, five-spice powder, and chicken broth. Bring to a boil, then pour the mixture over the fish. Carp prepared this way is tender, fresh, light, and not greasy. This dish is rich in protein, fat, carbohydrates, and various nutrients including calcium, phosphorus, iron, zinc, riboflavin, and niacin.