Ingredients
1 white silver carp (about 1000 g / 2.2 lbs), 300 g (about 10.5 oz) luffa gourd (Chinese okra).
Seasonings
5 g scallion segments, 5 g ginger slices, 1 tablespoon each salt and white pepper, 1 teaspoon sugar, 2 tablespoons Shaoxing wine, 3 tablespoons vegetable oil.
Steps
1. Wash the loofah, peel and remove the seeds, then cut into small strips; scale the silver carp, remove the gills and internal organs, wash thoroughly, and cut into large sections.
2. Heat vegetable oil in a wok or pot over medium-high heat, add scallion sections and ginger slices, stir-frying until fragrant, then add the silver carp pieces and pan-fry until lightly browned, and splash in the cooking wine.
3. Then add salt and sugar, pour in enough water to bring to a boil, reduce to medium heat and cook until the fish is tender, finally add the loofah strips and cook until done, remove the scallion segments and ginger slices, season with white pepper, and serve.