Liangwang Fish

Name: Liangwang Fish
Ingredients: 1000g Yellow catfish head; 50g Hydrated sea cucumber; 75g Cooked winter bamboo shoots; 50g Ham slices; 100g Diced pork fat; 25g Water starch; 60g Soy sauce; 50g Cooked lard; 5g White sugar; 900g Chicken broth; 5g Scallion; 10g Garlic slices; 5g Ginger; 25g Sesame oil; 20g Minced scallion and ginger; 150g Peanut oil (actual consumption 150g); 3g Fine salt; 50g Shaoxing wine; 5g MSG

Yellowcheek fish head is deep-fried and braised until cooked, then combined with sea cucumber, winter bamboo shoots, ham, and other ingredients in a rich, flavorful sauce. The dish is regarded as a symbol of good fortune.

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Ingredients

Yellow catfish head 1000g

Hydrated sea cucumber 50g

Cooked winter bamboo shoots 75g

Ham slices 50g

Diced pork fat 100g

Water starch 25g

Soy sauce 60g

Cooked lard 50g

White sugar 5g

Chicken broth 900g

Scallion 5g

Garlic slices 10g

Ginger 5g

Sesame oil 25g

Minced scallion and ginger 20g

Peanut oil (actual consumption 150g) 150g

Fine salt 3g

Shaoxing wine 50g

MSG 5g

Instructions

Ingredient Preparation

Wash the fish head. Slice the winter bamboo shoots and sea cucumber separately. Place the ham slices in a bowl, add 5g scallion, 5g ginger, 5g Shaoxing wine, and 50g chicken broth, then steam until cooked.

Braising the Fish Head

Heat a wok over high heat, add peanut oil, and heat until 80% hot. Fry the fish head until golden, then remove. Reserve 50g of oil in the wok, add 10g minced scallion and ginger, and garlic slices, fry until fragrant. Add 700g chicken broth, fish head, diced pork fat, soy sauce, white sugar, and 25g Shaoxing wine. Bring to a boil, cover, and cook over medium heat until tender. Plate the fish head.

Final Assembly

Place the wok over high heat, add cooked lard, add 10g minced scallion and ginger, stir-fry until fragrant. Add 150g chicken broth, sea cucumber, winter bamboo shoot slices, 20g Shaoxing wine, fine salt, and MSG. Once boiling, remove and arrange the ingredients on both sides of the fish head. Place the ham slices on top of the fish head. Thicken the sauce in the wok with water starch, drizzle with sesame oil, and pour over the fish head. Serve.