Bamboo Tube Steamed Grass Carp

Name: Bamboo Tube Steamed Grass Carp
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 400 g Grass carp (scaled, gutted, and cleaned); 100 g Cured pork belly (sliced); 100 g Soaked shiitake mushrooms (sliced after soaking); 15 g Shredded ginger; 20 g Shredded scallion; 20 g Soy sauce; 15 g White sugar; 10 g Fine salt; 1 g MSG; 5 g Cooking wine; 5 g Starch; 1 Egg; 30 g Oyster sauce; 1 Bamboo section (30 cm long, 10 cm thick, split open on one side)

A traditional dish of Hainan's Li and Miao peoples. The grass carp is steamed inside bamboo tubes, allowing the flesh to absorb the subtle bamboo aroma for a delicately flavored result.

45 min

Easy

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Ingredients

Grass carp (scaled, gutted, and cleaned) 400 g

Cured pork belly (sliced) 100 g

Soaked shiitake mushrooms (sliced after soaking) 100 g

Shredded ginger 15 g

Shredded scallion 20 g

Soy sauce 20 g

White sugar 15 g

Fine salt 10 g

MSG 1 g

Cooking wine 5 g

Starch 5 g

Egg 1

Oyster sauce 30 g

Bamboo section (30 cm long, 10 cm thick, split open on one side) 1

Instructions

Prepare Ingredients

Clean the grass carp by removing scales and internal organs; slice the shiitake mushrooms after soaking them, and slice the cured pork belly.

Fill the Bamboo Tube

Take a 30 cm long, 10 cm thick bamboo section, split it open on one side. Place the shiitake mushrooms, cured pork belly, shredded ginger, and shredded scallion at the bottom of the bamboo tube, then put the grass carp inside the tube.

Prepare the Sauce

Mix the white sugar, soy sauce, cooking wine, fine salt, MSG, egg, and oyster sauce with starch until smooth, then pour the mixture into the bamboo tube.