Ingredients
30 g winter bamboo shoots, 30 g preserved mustard greens, 30 g fatty pork, 1 yellow croaker (about 500 g / 1 lb), and light broth as needed.
Seasonings
Green onion, ginger, peanut oil, sesame oil, cooking wine, ground white pepper, salt, and MSG (or chicken bouillon), all to taste.
Instructions
1. Scale the yellow croaker, remove the innards, and rinse clean; set aside. Rehydrate the winter bamboo shoots, then slice; set aside. Rinse the preserved mustard greens and chop finely; set aside. Rinse the pork and slice; set aside.
2. Heat peanut oil in a wok or pan until hot, then pan-fry the fish briefly on both sides.
3. Add clear broth to the pot, then add the winter bamboo shoots, preserved mustard greens, pork slices, yellow croaker, and seasonings. First bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Return to high heat and bring to a boil again, then remove the scallions and ginger. Sprinkle with MSG and white pepper, and drizzle with sesame oil before serving.