Ingredients
200 g yellow croaker meat, 200 g white broth, 100 g amaranth greens, 10 g cooked ham, 1 egg white.
Seasonings
250 g (about 1/2 lb) lard (about 50 g/3.5 tbsp will be used), 25 g (about 3 tbsp) wet cornstarch, 15 g (about 1 tbsp) chicken fat, 15 g (about 1 tbsp) Shaoxing wine, 3 g (about 1/2 tsp) salt, 2.5 g (about 1/2 tsp) MSG.
Instructions
1. Wash the amaranth thoroughly; cut the cooked ham into small fingernail-sized slices; clean the yellow croaker, remove the skin, cut into 5 cm (2-inch) wide strips, then slice diagonally into 0.3 cm (⅛-inch) thick pieces, and finally cut into 1 cm (½-inch) cubes. Mix with 1.5 g salt, egg white, and 5 g Shaoxing wine, stirring thoroughly, then add 10 g wet starch and mix well to coat.
2. Grease the wok with oil, then add lard and heat to 40% hot (about 140°C/285°F). Add the fish cubes and gently stir to separate them. After about 10 seconds, pour into a strainer to drain the oil.
3. Leave 25 g of oil in the wok, briefly stir-fry the scallion segments, then add 10 g of Shaoxing wine and bring the white stock to a boil. Remove the scallion segments, season with 1.5 g of salt and 2 g of MSG, then thicken with a slurry made from 15 g of wet cornstarch. Add the fish cubes and amaranth greens, gently stir the wok while pushing the ingredients with a spatula until evenly combined. Transfer to a bowl, top with shredded ham, and drizzle with cooked chicken fat. This soup features tender fish, appealing colors, and a soft, fragrant texture.