Ingredients
250 g (about 1 cup) chicken stock, 2 crucian carp (750 g total, about 1 1/2 lbs), 15 g cooked lean ham, 5 egg whites.
Seasonings
50 g Shaoxing wine, 25 g scallions, 15 g each of ginger and chicken fat, 5 g salt, 2 g MSG, and 0.5 g white pepper.
Instructions
1. Scale the crucian carp, remove the gills and internal organs, and wash clean. Slant-cut off the head and tail, place them together with the body on a plate, add Shaoxing wine and crushed scallion and ginger, steam in a steamer for 10 minutes, then remove. Keep the head, tail, and original broth untouched, and use a small knife to scrape off the fish meat.
2. Beat the egg whites until frothy, then stir in the fish meat, chicken broth, and the reserved fish poaching liquid. Season with salt, MSG, and white pepper, mixing well. Pour half of this mixture into a soup bowl and steam until partially set. Gently spoon the remaining mixture on top and steam until fully cooked—this creates the "hibiscus" egg custard. Meanwhile, steam the fish head and tail separately until done.
3. Remove the steamed egg white and fish mixture along with the fish head and tail, then arrange the head and tail at opposite ends to form a whole fish shape, sprinkle with minced ham and chopped scallions, and drizzle with chicken fat before serving.
Note: Do not over-steam the crucian carp; 10 minutes is the limit—any longer and the flesh becomes tough, the bones soften, making them hard to separate, and the fresh flavor is completely lost. This dish is tender and delicate, melting in your mouth.