Home-style Bream

Name: Home-style Bream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Bream (cleaned, scored with crosshatch on both sides); 50 g Cooked pork belly slices; 25 g Bamboo shoot slices; 25 g Winter mushroom slices; 250 g Chicken clear broth; 100 g Rendered lard; 2 g Minced ginger; 2 g Shaoxing rice wine; 2 g Scallion segments; 2 g White sugar; 5 g Minced garlic; 2 g Monosodium glutamate; 5 g Chili powder; 5 g Fine salt; 5 g Aromatic vinegar; 10 g Sesame oil; 5 g Soy sauce

A famous Hubei dish with a glossy red appearance. The fish is crispy outside and tender inside, with a complex blend of salty, spicy, sour, sweet, and savory flavors.

35 min

Easy

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Ingredients

Bream (cleaned, scored with crosshatch on both sides) 1

Cooked pork belly slices 50 g

Bamboo shoot slices 25 g

Winter mushroom slices 25 g

Chicken clear broth 250 g

Rendered lard 100 g

Minced ginger 2 g

Shaoxing rice wine 2 g

Scallion segments 2 g

White sugar 2 g

Minced garlic 5 g

Monosodium glutamate 2 g

Chili powder 5 g

Fine salt 5 g

Aromatic vinegar 5 g

Sesame oil 10 g

Soy sauce 5 g

Instructions

Step 1

Clean the bream, and score crosshatch patterns on both sides of the fish.

Step 2

Place a wok over high heat, add the rendered lard, heat until it reaches approximately 70% of its smoking point, then add the bream and fry until both sides are golden.

Step 3

Pour in the Shaoxing rice wine, minced ginger, soy sauce, chili powder, white sugar, chicken clear broth, fine salt, winter bamboo shoot slices, and winter mushroom slices.

Step 4

Once the soup comes to a boil, turn the heat to low and simmer for 15 minutes, gently turn the fish over with a ladle. When the fish eyes protrude, move the wok back to high heat and add the monosodium glutamate.