Ingredients
500 g (about 1 lb) fresh grass carp fillet, 25 g bamboo shoot slices, 15 g rehydrated shiitake mushrooms.
Seasonings
450 g soybean oil (75 g actual consumption), 450 g chicken broth, 25 g Shaoxing wine, 15 g soy sauce, 10 g each scallion and ginger, 2 g salt, 1.5 g MSG.
Instructions
1. Slice the green carp fillet diagonally into 1.5 cm (about 1/2 inch) pieces, then marinate in Shaoxing wine and soy sauce for 5 minutes.
2. Place a wok over high heat, add soybean oil and heat until it reaches about 80% of its smoking point, then deep-fry the fish pieces until they turn deep golden yellow, then remove and drain.
3. In another pot over heat, add chicken broth, then the flash-fried fish pieces, bamboo shoot slices, soaked shiitake mushrooms, Shaoxing wine, scallions, and ginger; bring to a boil and cook for 5 minutes, then season with salt and MSG to finish. This dish has a rich, savory broth that is both hearty and delicious, making it an excellent accompaniment to both wine and rice, and is especially suitable for the elderly.