Ingredients
200 g fresh fish fillet, 75 g rehydrated shiitake mushrooms, 50 g winter bamboo shoots, 25 g cooked ham, and Chinese garlic chive leaves to taste.
Seasonings
50 g (about 1/4 cup) lard, 50 g (about 1/3 cup) water starch, 25 g (about 2 tablespoons) fresh ginger, 25 g (about 2 tablespoons) Shaoxing wine, 25 g (about 2 tablespoons) chicken fat, and appropriate amounts of ground white pepper, salt, MSG, chicken broth, scallions, and ginger juice.
Instructions
1. Cut the fish into 3 cm (about 1.2 inch) thick strips, then marinate with cooking wine, scallion-ginger juice, salt, and MSG until flavored. Finely shred the shiitake mushrooms, winter bamboo shoots, ham, and ginger into thin strips.
2. Use garlic chive leaves to tie together the ginger, ham, shiitake mushroom, winter bamboo shoot, and fish shreds into 24 bundles, trim both ends neatly with a knife, arrange them in a bowl, add chicken broth, salt, MSG, scallion-ginger juice, lard, cooking wine, and white pepper, then steam in a bamboo steamer until cooked through, arrange neatly on a plate, blanch the fish head and tail in boiling water and reposition them to complete the dish.
3. Strain the steaming liquid from the fish, pour it into a wok and bring to a boil, thicken with a cornstarch slurry, drizzle with a little oil, then pour over the fish. This dish is shaped like bundled firewood, with a rich, tender, and slightly spicy flavor.