Ingredients
750 g (about 1 1/2 lbs) live mandarin fish, 30 g shelled shrimp, 20 g cooked spring bamboo shoots (diced), 20 g rehydrated shiitake mushrooms (diced), 15 fresh green peas, 10 g fresh broth.
Seasonings
1500 g (about 3.3 lbs) lard, 100 g (about 1/2 cup) ketchup, 60 g (about 1/2 cup) cornstarch, 50 g (about 3 1/2 tablespoons) Zhenjiang vinegar, 35 g (about 1/4 cup) cornstarch slurry, 25 g (about 2 tablespoons) Shaoxing wine, 15 g (about 1 tablespoon) sesame oil, 12 g (about 2 teaspoons) salt, 10 g (about 2 teaspoons) superfine sugar, 10 g (about 2 inches) white scallion segments, 5 g (about 1 teaspoon) minced garlic.
Instructions
1. Mix together ketchup, fresh broth, white sugar, rice vinegar, cooking wine, wet cornstarch, and salt to make the sauce; rub the mandarin fish with cooking wine and salt, then coat evenly with dry cornstarch.
2. Turn the two fillets inward so they curl up, with the tail raised to form a squirrel shape. Lift the fish by the tail and lower it into the oil, frying for 20 seconds to set the shape. Then fry the whole fish until pale golden, remove, and arrange on a plate in the squirrel shape.
3. Heat lard over high heat, add shrimp and fry until cooked, then remove and drain oil; add scallion white sections and fry until golden and fragrant, then remove; stir-fry minced garlic, diced bamboo shoots, diced shiitake mushrooms, and green peas until cooked, add the seasoning sauce and stir well, then add lard and sesame oil, stir to combine, pour over the fish, and sprinkle with cooked shrimp before serving.