Ingredients
500 g (about 1 lb) yellow croaker, 1 egg, 20 g (about 1 1/2 tablespoons) pork fat.
Seasonings
20 g Chinese garlic chives, 35 g winter bamboo shoots, 10 g shiitake mushrooms, and to taste: sesame oil, salt, MSG, Shaoxing wine, flour, scallion sections, ginger slices, and stock, plus 75 ml peanut oil.
Instructions
1. Scale the yellow croaker, remove the gills, bones, and pin bones, then score a crosshatch pattern on both sides of the fish. Marinate with salt, cooking wine, scallions, and ginger for 10 minutes.
2. Place a wok over high heat, add oil and heat until warm. Coat both sides of the fish with flour, then dip in a layer of beaten egg. Pan-fry in the wok until golden brown on both sides, transfer to a plate, and steam in a steamer for 10 minutes.
3. Leave a small amount of oil in the wok, heat it over high heat, then add the diced fatty pork, diced winter bamboo shoots, and diced shiitake mushrooms. Stir-fry with scallions, ginger, salt, and MSG, then add a small amount of broth. Place the fish in the wok and cook for 5 minutes. Once the sauce has reduced, add sections of garlic sprouts and drizzle with sesame oil before serving. This dish is crispy on the outside and tender on the inside, with an enticing aroma that stimulates the appetite. It is rich in protein, vitamin A, vitamin C, and various minerals such as potassium, calcium, phosphorus, and iodine.