Pan Fish
A celebrated Beijing dish from the Qing Dynasty, made with live carp steamed in chicken broth together with shiitake mushrooms, dried shrimp, and other ingredients. The fish is tender and the broth is rich and flavorful.
Ingredients
Live carp (about 750 g)
1
Dried shiitake mushrooms (washed, stems removed)
5 g
Dried shrimp
5 g
Magnolia slices (yulan pian)
5 g
Cooking wine
15 g
Soy sauce
50 g
Fine salt
2.5 g
Scallion segments
10 g
Ginger slices
5 g
Chicken broth
1000 g
Instructions
1
Step 1
Slay, scale, and gut the live carp, then wash it clean. Using a diagonal cut, divide the fish into three sections (head, middle, and tail). Blanch briefly in boiling water and remove, then transfer to a large bowl. Place the cleaned shiitake mushrooms (stems discarded) together with the dried shrimp, magnolia slices, scallion segments, and ginger slices on top of the fish.
2
Step 2
Bring the chicken broth to a boil in a pot, then add the soy sauce, salt, MSG, and cooking wine. Once it returns to a boil, pour the broth over the fish in the large bowl. Cover with a plate to prevent steam and water droplets from falling into the fish, then steam over boiling water for about 20 minutes until done.
