Ingredients
1 fresh silver carp head (about 1000 g / 2.2 lbs), 100 g Jinhua ham, 100 g rich stock.
Seasonings
Scallions, ginger, salt, MSG, Shaoxing wine, and oil, all to taste.
Instructions
1. Slice the ham into thin pieces; remove the gills from the fish head, rinse clean, and drain well.
2. Heat the wok, add oil and heat until hot, then briefly fry the fish head, pour everything into a strainer along with the oil, and drain off the excess oil.
3. In the same wok, add oil and sauté the scallions and minced ginger until fragrant, then pour in the rich broth, add salt, Shaoxing wine, and MSG, place the fish head and ham slices into the wok, bring to a boil over high heat and cook for about 10 minutes, then transfer everything to a soup bowl and serve.