Hot Oil Three-Delicacy Crucian Carp
Steam marinated carp stuffed with shiitake mushrooms and ham, finished with sizzling Sichuan peppercorn oil.
Ingredients
crucian carp (750-1000g)
1
shiitake mushrooms
50g
cured ham
50g
bamboo shoots
50g
coriander
25g
Sichuan peppercorns
20g
MSG
3g
fine salt
5g
vinegar
50g
Shaoxing wine
5g
scallion, ginger, garlic
5g each
peanut oil
100g
Instructions
1
Step 1
First, scale the fish, remove the gills and internal organs, make 7 diagonal cuts on the flesh. Add vinegar, salt, Shaoxing wine, and MSG, then stuff shiitake mushrooms and ham into the cuts. Arrange the fish on a plate, add scallion, ginger, and garlic, then steam in a steamer for 20 minutes and set aside.
2
Step 2
Heat a wok, add peanut oil and Sichuan peppercorns, fry until fragrant to make Sichuan peppercorn oil. Place coriander on the steamed fish, then pour the hot peppercorn oil over the top to serve.
