Ingredients
2 river crucian carp (about 400 g total), 50 g Chinese yam, 25 g lily bulb, 10 g cilantro, 5 g goji berries.
Seasonings
10 g scallion sections, 10 g ginger slices, 1 teaspoon salt, 1/2 teaspoon MSG, a pinch of white pepper, 2 tablespoons cooking wine, 2 teaspoons cooked chicken fat, 750 g (about 3 cups) fish bone broth, and vegetable oil as needed.
Preparation
1. Peel the Chinese yam, rinse, and slice into small pieces; trim the root end of the lily bulbs, rinse, separate into petals, and blanch briefly in boiling water, then drain; soak the goji berries in warm water until softened; pick the tender leaves from the cilantro, rinse, and set aside.
2. Clean the crucian carp by scaling, removing the gills, gutting it, and scraping away the black membrane inside the belly. Rinse thoroughly and drain well.
3. Score the surface of the crucian carp with a series of parallel cuts, blanch it briefly in boiling water, then remove and drain, and peel off the skin.
Steps
1. Place a pot over heat, add vegetable oil and heat until hot, then add ginger slices and scallion segments and stir-fry until fragrant, pour in fish bone broth and water, bring to a boil, then remove and discard the scallion segments and ginger slices.
2. Add the crucian carp, Chinese yam, lily bulb, and cooking wine, bring to a boil, then reduce to low heat and simmer until the fish is fully cooked and tender. Season with salt, MSG, and white pepper to taste, then drizzle with cooked chicken fat.
3. Transfer to a serving bowl and garnish with goji berries and cilantro leaves.