Ingredients
2 live crucian carp (about 500 g / 1 lb total), 50 g cooked bamboo shoot slices, 25 g cooked ham slices, 25 g rehydrated shiitake mushrooms.
Seasonings
50 g Shaoxing wine, 7 g salt, 2.5 g MSG, 10 g cooked chicken fat, 5 g ginger slices, 75 g lard, and a few scallion sections.
Instructions
1. Clean the crucian carp, then score a crisscross pattern on both sides of the back.
2. Place the wok over high heat and heat until hot, then add lard. When the lard reaches about 40% hot (around 120°C/250°F), add the fish and pan-fry briefly on both sides. Add Shaoxing wine, scallion sections, ginger slices, and 750 g (about 3 cups) of water. Bring to a boil, skim off any foam, cover the wok, and reduce to low heat. Simmer until the soup turns milky white, about 8 minutes. Return to high heat, add salt, MSG, ham slices, bamboo shoot slices, and shiitake mushrooms. Cook for 2 minutes, then remove from heat. Discard the scallion and ginger. Transfer everything to a large soup bowl, arranging the ham and shiitake slices on top of the fish. Drizzle with cooked chicken oil and serve. The fish is tender and fresh, remains whole, the soup is milky white, and the flavor is rich and aromatic.