Pearl Carp
Steam the head and tail of the carp until cooked through. Form the middle fillet into fish balls and arrange them attractively, then finish with a cornstarch-thickened sauce poured over the top for an elegant presentation.
Ingredients
carp
1
cucumber
to taste
red cherry
to taste
egg white
to taste
scallion
to taste
ginger
to taste
garlic
to taste
Sichuan pepper water
to taste
salt
to taste
MSG
to taste
seasoned oil
to taste
cooking wine
to taste
Instructions
1
Step 1
Separate the carp head and tail. Season with scallion, ginger, garlic, Sichuan pepper water, salt, MSG, and cooking wine, then steam until fully cooked. Debone the middle section of the carp, mince the flesh, place it in a bowl, add salt, Sichuan pepper water, MSG, clear broth, and egg white, then mix well.
2
Step 2
Bring water to a rolling boil in a ladle, add the minced fish flesh and squeeze into meatballs, then arrange the meatballs between the carp head and tail.
3
Step 3
In a large ladle, combine clear broth, salt, Sichuan pepper water, and MSG, then thicken the mixture with starch.
