Ingredients
750 g (about 1 1/2 lbs) live mandarin fish, 30 g shredded pork, 15 g each of Beijing preserved winter vegetables and shredded bamboo shoots, 1 egg (about 50 g).
Seasonings
250 g (about 1/2 lb) pork caul fat, 50 g (about 3 1/2 tablespoons) Chinese black vinegar, 40 g (about 3 tablespoons) each lard and Shaoxing wine, 15 g (about 1 tablespoon) sesame oil, 10 g each fresh ginger, salt, and MSG (or to taste), 6 g (about 2-3 stalks) scallions.
Instructions
1. Kill the live mandarin fish, place it on a cutting board, scrape off the scales, remove the gills, and use chopsticks to extract the internal organs through the gill opening to keep the belly intact and unbroken; wash it clean and pat dry; wash the pork caul fat and soak it in scallion and ginger juice; pick over and wash the Beijing winter cabbage; crack the eggs into a bowl, add scallions, Sichuan peppercorn salt, and dry starch, and stir into an egg batter.
2. Place a wok over medium heat and heat until hot, add lard, then sauté ginger and scallion shreds briefly, add shredded pork and stir-fry, then add Jingdong preserved cabbage and bamboo shoot shreds, drizzle in Shaoxing wine, salt, and MSG, stir-fry until the filling is cooked through; place the cleaned fish on a cutting board and score both sides with a knife, cutting deep enough to reach the flesh without piercing the belly, then rub the fish all over with scallion, ginger, Shaoxing wine, and salt, marinate for 2 hours, then stuff the filling into the fish cavity through the mouth; spread the pork caul fat flat, brush with egg wash, place the stuffed mandarin fish on top, and wrap it up securely.
3. Place the mandarin fish on a wire rack, arrange scallion sections and ginger slices on both sides of the fish, then insert the spit and roast in the oven until both sides are golden brown. Remove and discard the scallions and ginger, transfer the fish to a plate, make a long straight cut along the top of the fish to reveal the filling, drizzle with sesame oil, and serve with ginger and vinegar on the side. This dish features a crispy exterior and tender interior, with fragrant, succulent fish, a soft and sticky filling, and a lingering, unforgettable finish.