Crucian Carp Winter Bamboo Shoots
Winter bamboo shoots carved into the shape of crucian carp, then deep-fried and braised with seasonings to create a figurative vegetarian dish.
Ingredients
winter bamboo shoots (uniform in size)
6
soy sauce
15 g
sugar
1.5 g
minced ginger
1 g
MSG
1.5 g
fine salt
1 g
Shaoxing wine
2 g
stock
250 g
refined oil (approximately 60 g consumed)
500 g
Instructions
1
Step 1
Peel the winter bamboo shoots, trim away the tough root ends, and use only the tip sections with the tender sheaths intact. Slice each tip open lengthwise into two pieces, then carve each piece into the shape of a crucian carp with a knife, and use a round-blade tool to score scales onto the surface.
2
Step 2
Heat oil in a wok to roughly 30% hot, add the "crucian carp" (winter bamboo shoots), and fry until they turn a light golden color. Drain and set aside.
3
Step 3
Leave a small amount of oil in the wok, then add the stock, the carved bamboo shoots, soy sauce, sugar, minced ginger, fine salt, and MSG. Bring to a boil, then reduce to low heat and simmer gently until the flavors are absorbed. Thicken with a cornstarch slurry.
4
Step 4
Finally, drizzle with Shaoxing wine and refined oil, then transfer to a plate, arranging the "fish" neatly, and serve.
