Ice and Snow White Fungus
A pristine white, crystal-clear crucian carp dish with a tender, crispy texture, artfully shaped and decorated with silver ear (tremella) and ice-snow sauce.
Ingredients
Clean carp (head and tail, one each)
400g
Egg whites (one for steaming white fungus, two for marinating fish slices)
3
Breadcrumbs
a pinch
White fungus (rehydrated before use)
a pinch
Starch
to taste
Salt
to taste
MSG
to taste
Vinegar
to taste
Scallions
to taste
Ginger
to taste
Sugar
to taste
Cooking wine
to taste
Chicken broth (for steaming white fungus and preparing rice-thickened sauce)
to taste
Instructions
1
Steam the Ice and Snow White Fungus
Crack one egg white into a bowl, add chicken broth and stir well. Add the white fungus, salt, and MSG, then steam over a pot until fully cooked.
2
Marinate the Fish Slices
Cut the carp into slices about 1.2 inches long, 0.8 inches wide, and 0.15 inches thick. Place them in a bowl, add salt, MSG, cooking wine, two egg whites, and starch, then mix well to marinate. Coat the slices with breadcrumbs. Steam the head and tail until cooked and arrange them on both sides of a serving plate.
3
Fry and Sauce the Dish
Heat oil in a pan, add the breadcrumb-coated fish slices and fry until cooked through. Arrange them on the plate, pour the rice-thickened sauce over the fish, then spoon the steamed ice and snow white fungus on top to finish.
