Luohan Fish Head
Stuff a silver carp head with tofu and other diced ingredients. Fry until partially cooked, then add seasonings, cook through, and thicken the sauce.
Ingredients
silver carp head (gills removed, washed, and split without cutting all the way through)
1000 g
tofu (cut into small pieces)
1
rehydrated shiitake mushrooms (cut into small pieces)
to taste
fresh lotus seeds (cut into small pieces)
to taste
flat bamboo shoots (cut into small pieces)
to taste
winter bamboo shoots (cut into small pieces)
to taste
Sichuan preserved mustard greens (cut into small pieces)
to taste
scallion segments
to taste
ginger slices
to taste
Chinese rice wine
to taste
soy sauce
to taste
sugar
to taste
salt
to taste
water caltrop starch (mixed with water to make a slurry)
to taste
sesame oil
to taste
clear stock
to taste
hot lard (for frying the fish head)
to taste
Instructions
1
Prepare the fish head
Remove the gills from the fish head, wash it, and split it without cutting all the way through.
2
Make the stuffing
Dice the tofu, shiitake mushrooms, fresh lotus seeds, winter bamboo shoots, flat bamboo shoots, and Sichuan preserved mustard greens. Mix them with salt, then fill the stuffing into the fish head.
3
Fry and braise
Heat the lard in a wok and fry the fish head until about half cooked, then remove it. Quickly fry the scallion, ginger, soy sauce, salt, rice wine, and sugar in the wok. Return the fish head, add the clear stock, and cover. Bring to a boil over high heat, then reduce the heat and cook through. Remove the scallion and ginger, add the water caltrop starch slurry to lightly thicken the sauce, drizzle with sesame oil, and serve.
