Ingredients
Half of a bighead carp head (about 1500 g / 3.3 lbs), 100 g bok choy hearts, 50 g ham.
Seasonings
Scallion sections, ginger slices, salt, MSG, cooking wine, sesame oil, and vegetable oil, all to taste.
Preparation
1. Rinse the ham, steam it over high heat until cooked through, remove and let cool, then slice thinly; wash the bok choy hearts, cutting large ones into quarters and small ones in half.
2. Rinse the fish head clean, make a shallow cut into the gill meat and a cut under the jaw, then soak it in clean water to draw out any blood; remove, rinse thoroughly, and pat dry.
Steps
1. Heat oil in a wok or pot over high heat. Place the fish head cut-side up and lightly pan-fry, then add cooking wine, scallion segments, and ginger slices. Flip the fish head and continue frying until golden brown.
2. Then add an appropriate amount of boiling water, cover the pot, reduce the heat to low, and simmer for about 8 minutes. Finally, add the baby bok choy hearts and cook briefly.
3. Remove the fish head and place it in a soup bowl, then arrange the ham slices and baby bok choy around the fish head.
4. Remove the scallions and ginger from the pot, skim off any foam, season with salt and MSG to taste, drizzle with sesame oil, and pour into a soup bowl to serve.