Ingredients
1 fresh live carp (about 750 g / 1.5 lbs), 50 g firm tofu, 50 g fatty pork slices.
Seasonings
Peanut oil, soy sauce, vinegar, Shaoxing wine, MSG, scallions, ginger, garlic, and stock, all to taste.
Instructions
1. Rinse the tofu under water and cut into 3 cm (about 1-inch) strips; cut the scallions into sections, and slice the ginger and garlic; remove the gills, scales, and fins from the carp, take out the innards, rinse thoroughly, and make diagonal cuts 1 cm (about 1/2 inch) apart on both sides of the fish.
2. Place the pan over heat, pour in peanut oil and heat until hot, then add the fish and deep-fry until golden brown before removing; add the tofu strips and fry until cooked through, then drain off the excess oil.
3. Leave a small amount of oil in the pan, place over heat, add fatty pork slices, scallion segments, ginger slices, and garlic slices, stir-fry briefly, then add Shaoxing wine, vinegar, soy sauce, and broth. Once boiling, add the fish and simmer until cooked through. Remove the fish to a plate. Add tofu strips to the remaining broth in the pan, bring to a boil, add MSG, then pour over the fish and serve. This dish features tender, flavorful fish with a rich, savory taste, containing high-quality fish protein, soy protein, essential fatty acids, calcium, and vitamin B2.