Ingredients
300 g grass carp or carp tail (the fin section), 10 g bamboo shoot slices, 2 eggs, 10 g fermented black beans, and chicken broth as needed.
Seasonings
2 g dried chili peppers, appropriate amount of green garlic, 4 g each soy sauce and cooking wine, 2 g each salt, vinegar, and MSG, 3 g sugar, 10 g wet starch, 80 g oil.
Instructions
1. Marinate the fish tail (the tail section) with salt for about 10 minutes, then coat with a mixture of wet starch and beaten egg.
2. Heat oil in a wok until it reaches 80% hot (about 350°F/175°C), add the fish tail and deep-fry until golden brown, then remove and drain.
3. Leave a small amount of oil in the wok, stir-fry dried chili peppers until fragrant; add fermented black beans, fish tail, vegetables, and seasonings, stir-fry briefly, then add chicken broth and simmer over low heat until fully cooked, thicken with a cornstarch slurry, and serve. This dish has a rich, aromatic fermented black bean flavor and a glossy, vibrant color.