Ingredients
250 g pork broth, 200 g mud carp, 150 g water shield, 15 g cooked ham.
Seasonings
15 g Shaoxing wine, 1.5 g salt, 10 g scallion (green onion) finely chopped, 1.2 g MSG, 15 g cooked chicken fat (or rendered chicken fat).
Instructions
1. Clean the pond carp, fillet both sides, remove the skin, and slice diagonally to remove the rib bones, yielding clean fish fillets. Rinse, drain, and place in a bowl, then mix with Shaoxing wine, salt, and chopped scallions until well combined.
2. Pick the tender tips of the water shield, wash them, and blanch in boiling water until they turn bright green; remove and place in a bowl. Set the pot over heat, add pork broth and water, then slide in the fish fillets. Add salt and bring to a boil, skimming off any foam. Add Shaoxing wine, shredded ham, and MSG, then pour everything into the bowl with the water shield. Drizzle with cooked chicken oil and serve.