Ingredients
1 live black carp (about 1500 g / 3.3 lbs), 50 g cilantro cut into sections, 25 g fresh peas, 10 g dried shiitake mushrooms rehydrated in water.
Seasonings
100 g vegetable oil, 15 g each of cooking wine, red root (or red radish), and scallion pieces with bean paste, 50 g soy sauce, 8 g MSG, 10 g each of scallion segments and ginger chunks, 5 g each of minced ginger and salt, a pinch of white pepper, and eggs as needed.
Instructions
1. Finely dice the shiitake mushrooms and carrots, blanch them briefly in boiling water in a wok, then drain well. Combine with peas, add chicken broth, and simmer until tender. Remove and drain thoroughly.
2. Kill and bleed the live black carp, scale it, remove the gills and internal organs, wash it clean, then place it in a fish plate. Add salt, cooking wine, smashed ginger pieces, and scallion segments. Steam for 20 minutes, then remove and drain the liquid. Meanwhile, place soy sauce, MSG, and white pepper in a bowl and steam it along with the fish. After steaming, pour the soy sauce over the fish, sprinkle with peas, diced shiitake mushrooms, and diced carrots, then top with scallion pieces and minced ginger.
3. Heat vegetable oil in a wok until smoking, then pour it over the fish and sprinkle with cilantro pieces before serving.