Boiled Crucian Carp
Lightly sear the crucian carp, then add cold water and simmer until the broth turns milky white. Cook together with shredded radish and finish with a sprinkle of white pepper.
Ingredients
Crucian carp (about 500 g, scaled, gilled, gutted, scored diagonally)
2
White radish (washed, peeled, julienned)
100g
Cooked lard (or soybean oil)
50g
Cold water
500g
Scallions (tied in knots)
10g
Ginger (15 g minced, 10 g sliced)
25g
Cooking wine
15g
Vinegar (served with minced ginger)
35g
Fine salt
5g
MSG
1g
White pepper powder
a pinch
Instructions
1
Ingredient Preparation
Clean the fresh crucian carp by removing the scales, gills, and entrails. Rinse well and drain. Score several diagonal cuts on both sides of the fish. Mince 15 g of the ginger and slice the remaining 10 g. Wash the white radish, peel it, and cut into thin strips.
2
Frying and Simmering
Place a pot over high heat, add the cooked lard, and heat until hot. Lightly fry the fish, then add the cold water, scallions, ginger slices, and cooking wine. Bring to a boil over high heat, cover the pot, reduce to low heat, and simmer for about ten minutes.
3
Seasoning and Serving
Add the radish strips and continue cooking until the fish is done and the broth turns milky white. Stir in the fine salt and MSG, remove the scallion knots and ginger slices, ladle into bowls, and sprinkle with white pepper powder before serving.
