Deboned Braised Silver Carp Head

Name: Deboned Braised Silver Carp Head
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 350 g Silver carp head (gill removed); 35 g Crab meat; 250 g Chinese cabbage hearts (shaped into ovals); 50 g Bamboo shoot slices; 25 g Cooked ham slices; 40 g Cooked chicken gizzards (sliced); 75 g Cooked chicken meat (sliced); 15 g Rehydrated winter mushrooms; 5 g Shrimp roe; 25 g Scallions; 15 g Ginger; 25 g Shaoxing wine; 250 g Chicken broth; 2.5 g Salt (refined); 7.5 g White sugar; 2 g MSG; 25 g Wet cornstarch (for thickening); 5 g White vinegar; 75 g Rendered lard; 2 g White pepper powder

A traditional Jiangsu specialty featuring deboned silver carp head braised until the fish meat is tender and the broth becomes rich and flavorful.

45 min

Easy

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Ingredients

Silver carp head (gill removed) 350 g

Crab meat 35 g

Chinese cabbage hearts (shaped into ovals) 250 g

Bamboo shoot slices 50 g

Cooked ham slices 25 g

Cooked chicken gizzards (sliced) 40 g

Cooked chicken meat (sliced) 75 g

Rehydrated winter mushrooms 15 g

Shrimp roe 5 g

Scallions 25 g

Ginger 15 g

Shaoxing wine 25 g

Chicken broth 250 g

Salt (refined) 2.5 g

White sugar 7.5 g

MSG 2 g

Wet cornstarch (for thickening) 25 g

White vinegar 5 g

Rendered lard 75 g

White pepper powder 2 g

Instructions

Prepare the fish head

Split the fish head into two halves, remove the gills and rinse clean. Place in a pot of cold water, bring to a rolling boil over high heat, then turn to low heat and simmer until the meat separates from the bone. Remove, discard the bones, put the fish meat back into boiling water, add scallions, ginger and Shaoxing wine to blanch.

Prepare the cabbage hearts

Rinse the cabbage hearts clean, shape them into ovals, add to oil heated to 40% (about 88°C) and blanch until the vegetables turn bright green. Remove and drain excess oil.

Braise the mixture

Place a pot on the stove, add oil and heat to 50% (about 110°C). Add sliced ginger and scallions, fry until fragrant then remove. Add crab meat and shrimp roe, stir-fry briefly, then pour in Shaoxing wine, chicken broth, salt and white sugar. Add bamboo shoot slices, cooked chicken gizzards, cooked chicken slices, rehydrated winter mushrooms and other ingredients, cover and cook for 10 minutes.

Finish the dish

Add the prepared cabbage hearts and MSG, bring to a boil, then thicken the sauce with wet cornstarch. Drizzle in white vinegar and rendered lard, transfer to a serving plate, sprinkle with white pepper powder, top with ham slices and serve.