Ingredients
1000 g (about 2.2 lbs) live carp, 1000 g (about 4 cups) chicken broth, 10 g cilantro.
Seasonings
25 g lard, 4 g salt, 2 g MSG (or to taste), 1 g white pepper, 10 g vinegar, 25 g cooking wine, 15 g each scallion and ginger.
Instructions
1. Scale the carp, remove the gills, gut it through the belly, and rinse clean. Score the fish in a crosshatch pattern, then briefly blanch it in boiling water.
2. Place a wok over high heat, add lard and heat until hot, then add scallions, ginger, and white pepper powder, stir-fry until fragrant, splash in cooking wine, add chicken broth, salt, and MSG, bring the soup to a vigorous boil several times, then add the fish and cook for 15 minutes, remove the fish to a soup bowl, strain the original broth, stir in vinegar, pour over the fish in the bowl, and garnish with shredded scallions and cilantro segments. This dish is delicious and refreshing, cuts through grease, aids digestion, and stimulates the appetite, while being rich in high-quality protein, vitamins, and minerals such as calcium, phosphorus, and iron.