Oil-Splashed Grass Carp

Name: Oil-Splashed Grass Carp
Ingredients: 1 Live grass carp (about 1.5 kg, slaughtered and bled, scales scraped, gills and innards removed, washed); 15 g Red root (cut into small dice, briefly blanched); 15 g Douban scallion; 25 g Fresh peas; 50 g Cilantro segments; 10 g Rehydrated shiitake mushrooms (processed, cut into small dice, briefly blanched); 100 g Vegetable oil; 15 g Cooking wine; 50 g Soy sauce; 5 g Salt; 8 g MSG; 10 g Scallion segments; 10 g Ginger chunks (smashed); 5 g Minced ginger; A pinch Pepper powder; As needed Egg

A Shandong dish featuring tender, flavorful fish, steamed and finished with a drizzle of hot oil.

Varies

Easy

0 favorites

Ingredients

Live grass carp (about 1.5 kg, slaughtered and bled, scales scraped, gills and innards removed, washed) 1

Red root (cut into small dice, briefly blanched) 15 g

Douban scallion 15 g

Fresh peas 25 g

Cilantro segments 50 g

Rehydrated shiitake mushrooms (processed, cut into small dice, briefly blanched) 10 g

Vegetable oil 100 g

Cooking wine 15 g

Soy sauce 50 g

Salt 5 g

MSG 8 g

Scallion segments 10 g

Ginger chunks (smashed) 10 g

Minced ginger 5 g

Pepper powder A pinch

Egg As needed

Instructions

Step (1)

Cut the shiitake mushrooms and red root into small dice, briefly blanch them in boiling water in a wok to remove moisture, place them together with the peas, pour in chicken broth and simmer thoroughly, then remove and drain off the soup.

Step (2)

Slaughter and bleed the live grass carp, scrape off the scales, and remove the gills and innards. Wash and place on a fish plate, add salt, cooking wine, smashed ginger chunks, and scallion segments. Steam over a pot for 20 minutes, remove and drain off the soup. Separately place soy sauce, MSG, and pepper powder into a bowl and steam alongside the fish.