Furong Steamed Crucian Carp
Steamed, deboned crucian carp is mixed with egg whites and chicken broth, then steamed again until tender and nutritious.
Ingredients
Crucian carp (steamed 10 min with crushed scallion and ginger, flesh removed)
1
Egg whites (beaten)
3
Chicken broth
1 cup
Original fish broth
1 cup
Salt
to taste
MSG
to taste
White pepper powder
to taste
Diced ham (for sprinkling)
a pinch
Scallion (for sprinkling)
a pinch
Instructions
1
Step 1
Steam the crucian carp with crushed scallion and ginger for 10 minutes. Remove, leave the head, tail, and original broth untouched, and use a small knife to remove the fish flesh.
2
Step 2
Beat the egg whites, then add the fish flesh, chicken broth, and original fish broth. Season with salt, MSG, and white pepper, and stir until well combined. Pour half of the mixture into a soup bowl and steam until half-cooked, then remove. Pour the remaining half on top and steam until fully cooked to make the Furong crucian carp. Steam the fish head and tail at the same time.
3
Step 3
Take out the fish body and arrange the steamed head and tail at each end to form a whole fish shape. Sprinkle with diced ham and scallion to serve.
