Pan Fish
A renowned classic of Jing (Beijing) cuisine. Blanched carp sections are steamed with dried shrimp, mushrooms, and other seasonings, producing tender fish and a flavorful broth.
Ingredients
live carp
1
dried shrimp
to taste
bamboo shoot slices
to taste
ginger slices
to taste
Shaoxing wine
to taste
soy sauce
to taste
fine salt
to taste
monosodium glutamate
to taste
scallion segments
to taste
chicken broth
to taste
dried shiitake mushrooms
to taste
Instructions
1
Step 1
Kill the live carp, remove the scales, gills, and innards, and wash it clean. Diagonally cut the fish into three sections (head, tail, and middle). Blanch briefly in a pot of boiling water, then remove and place in a large bowl.
2
Step 2
Wash the dried shiitake mushrooms and remove the stems. Place them on top of the fish along with the dried shrimp, bamboo shoot slices, scallion segments, and ginger slices.
3
Step 3
Heat a wok over the flame and pour in the chicken broth. Add the soy sauce, fine salt, monosodium glutamate, and Shaoxing wine. Once the mixture comes to a boil, pour it over the fish in the large bowl. Cover with a lid to prevent water droplets from dripping in, and steam over a bamboo steamer for about 10 minutes until done.
