Five Shredded Fish (Wuliu Fish Shreds)

Name: Five Shredded Fish (Wuliu Fish Shreds)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: about 750 g live carp (descaled, gills removed, gutted, deboned; fillet cut into thick shreds); 15 g cooked ham (cut into thin shreds); knife g winter bamboo shoots (cooked winter bamboo shoots, cut into thin shreds); 10 g mushrooms (cut into thin shreds); 15 g loofah (blanched loofah skin, cut into thin shreds); 10 g pickled red chili peppers (stems and seeds removed, cut into thin shreds); 5 g green onions; 10 g fine salt; 30 g cooking wine; 150 g rendered lard; 30 g wet cornstarch (for coating); 25 g egg white; 10 g chicken fat

A refreshing Sichuan dish with silky, tender texture and a fragrant, savory flavor — pleasing to both the eye and the palate.

50 min

Easy

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Ingredients

live carp (descaled, gills removed, gutted, deboned; fillet cut into thick shreds) about 750 g

cooked ham (cut into thin shreds) 15 g

winter bamboo shoots (cooked winter bamboo shoots, cut into thin shreds) knife g

mushrooms (cut into thin shreds) 10 g

loofah (blanched loofah skin, cut into thin shreds) 15 g

pickled red chili peppers (stems and seeds removed, cut into thin shreds) 10 g

green onions 5 g

fine salt 10 g

cooking wine 30 g

rendered lard 150 g

wet cornstarch (for coating) 30 g

egg white 25 g

chicken fat 10 g

Instructions

Ingredient Preparation

Scale and remove the gills of the fresh carp, slit the belly to remove the innards, and wash clean. Score out the bone and cut the flesh into thick shreds. Place in a bowl, add fine salt and cooking wine, and marinate to season. Cut the cooked ham, cooked winter bamboo shoots, mushrooms, blanched loofah skin, and pickled red chili peppers (stems and seeds removed) all into thin shreds.

Slip-stir Frying the Fish Shreds

Set a wok over the heat and add the rendered lard, heating to about 80°C. Coat the marinated fish shreds in an egg-white-and-cornstarch batter and slip them into the wok, gently stirring to separate. Drain off the excess oil.

Combine and Plate

Push the fish shreds to one side of the wok. Add the ham and other shreds and stir-fry briefly. Pour in the sauce and toss to coat. Drizzle over a small amount of chicken fat, then transfer to a serving plate and serve immediately.