Ingredients
1 grass carp head (about 350 g / 12 oz), 50 g (about 1/2 cup) rehydrated wood ear mushrooms, 50 g (about 1 cup) bok choy or Chinese greens, 100 g (about 1 cup) winter melon, and water as needed.
Seasonings
100 g lard, 10 g each of salt, sugar, scallion sections, and ginger slices, 1 g white pepper, 25 g cooking wine, a little peanut oil, and 2 g MSG.
Instructions
1. Scrape the scales off the fish head, remove the gills, and rinse clean. Make two shallow cuts on each side of the neck meat, place in a bowl, and rub with salt. Slice the winter melon, thinly slice the bok choy, and pick over and wash the wood ear mushrooms.
2. Place a wok over high heat, add a small amount of oil to coat the surface, then add 100 g (about 3.5 oz) of lard. Gently slide the fish head into the wok along the edge and pan-fry until both sides are golden brown. Splash in the cooking wine, cover briefly to let the aroma infuse, then add sugar, salt, scallion sections, ginger slices, and water. Bring to a boil over high heat, cover, and reduce to low heat to simmer for 20 minutes. When the fish eyes protrude, the skin wrinkles, and the broth turns milky white and rich, add the winter melon, wood ear mushrooms, and bok choy. Season with MSG and white pepper, bring to a boil once more, then transfer to a serving bowl. This soup is tender, rich, and fragrant, with a clean, delicate flavor.