Ingredients
1 whole bighead carp head (about 1500 g / 3.3 lbs), 12 baby bok choy, 5 g ham slices, 15 g fresh mushroom slices, and an appropriate amount of broth.
Seasonings
Seasonings: Pickled rice wine sauce, MSG, salt, vegetable oil, water starch, and stock, all to taste.
Instructions
1. Remove the gills from the silver carp head, wash it clean, then steam it until fully cooked. Remove the bones (without breaking the meat apart) and set aside.
2. Pour the broth into the pot, add the fermented rice sauce, salt, and MSG along with other seasonings, then add the fish head, ham slices, fresh mushroom slices, and vegetable hearts. Bring to a boil, thicken with a water and cornstarch slurry, and drizzle with oil before serving.