Furong Crucian Carp (Steamed Crucian Carp with Egg White)

Name: Furong Crucian Carp (Steamed Crucian Carp with Egg White)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 (750 g) Crucian carp (scaled, gilled, gutted, and cleaned); 0.5 g White pepper; 5 Egg whites (beaten); 25 g Scallion (crushed, some sliced into flowers); 15 g Cooked lean ham (diced); 15 g Ginger (crushed); 50 g Shaoxing wine; 250 g Chicken broth; 5 g Fine salt; 15 g Chicken fat

A traditional Hunan dish: deboned crucian carp steamed with egg white, shaped like a hibiscus blossom, with a fresh, tender flavor.

27 min

Easy

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Furong Crucian Carp (Steamed Crucian Carp with Egg White)

Ingredients

Crucian carp (scaled, gilled, gutted, and cleaned) 2 (750 g)

White pepper 0.5 g

Egg whites (beaten) 5

Scallion (crushed, some sliced into flowers) 25 g

Cooked lean ham (diced) 15 g

Ginger (crushed) 15 g

Shaoxing wine 50 g

Chicken broth 250 g

Fine salt 5 g

Chicken fat 15 g

Instructions

Prepare the fish

Scale, gill, and gut the crucian carp, then rinse clean. Cut off the head and tail at a slant, and marinate the fish body with Shaoxing wine and shredded scallion and ginger for 10 minutes.

Steam the fish

Place the fish body in a steamer and steam over high heat for 8 to 10 minutes until fully cooked, then remove and set aside.

Prepare the egg white mixture

Whisk the beaten egg whites together with fine salt, chicken broth, monosodium glutamate, and white pepper until evenly combined.

Final steam

Place the steamed fish on a serving plate, sprinkle with diced ham and scallion flowers, drizzle with melted chicken fat, and steam for another 2 minutes before serving.