Ingredients
250 g yellow croaker fillet, 150 g dried fish maw, 25 g cooked ham (finely chopped), 30 g cooked pork fat, and meat broth as needed.
Seasonings
Chopped scallions, peanut oil, cooking wine, salt, MSG, and white pepper to taste.
Instructions
1. Rinse the yellow croaker fillets, then slice them diagonally; slice the pork fatback and set aside.
2. Heat peanut oil in a wok until hot, add the dried yellow croaker swim bladders and fry for about 2 minutes until they snap easily when bent, then remove and soak in cold water until softened, briefly blanch in boiling water, drain, rinse, cut into pieces, and set aside.
3. Add lard to the wok, briefly flash-fry the fish slices, then add scallions, cooking wine, broth, and a pinch of salt. Pour in the fish maw and pork fat, bring to a boil, add MSG, drizzle with sesame oil, transfer to a soup bowl, and sprinkle with minced ham, scallions, and white pepper.