Pickled Winter Vegetables Fish

Name: Pickled Winter Vegetables Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 whole Fresh carp (scaled, gilled, and gutted, washed, with five diagonal cuts on both sides); 125 g Lean ground pork; 75 g Chopped pickled winter vegetables; 10 g Minced ginger; 15 g Minced garlic; 100 g Scallions (chopped into scallion curls); 15 g Soy sauce; 3 g Fine salt; 2 g MSG; 5 g Starch; 25 g Cooking wine; 100 g Peanut oil

Fresh, savory topping made from pan-fried carp stir-fried with minced meat and preserved winter vegetables.

40 min

Easy

0 favorites

Ingredients

Fresh carp (scaled, gilled, and gutted, washed, with five diagonal cuts on both sides) 1 whole

Lean ground pork 125 g

Chopped pickled winter vegetables 75 g

Minced ginger 10 g

Minced garlic 15 g

Scallions (chopped into scallion curls) 100 g

Soy sauce 15 g

Fine salt 3 g

MSG 2 g

Starch 5 g

Cooking wine 25 g

Peanut oil 100 g

Instructions

Preparing the carp

Scale, gill, and gut the fresh carp, then wash it. Make five diagonal cuts on each side of the fish, about 0.33 cm deep, rub the cooking wine and salt all over the fish, and place it in a container.

Pan-frying the fish and sautéing the aromatics

Place a wok on the stove, add oil, and heat over high flame until about 70% hot. Add the fish and pan-fry until both sides turn golden, then transfer to a plate. Add the ground pork and chopped winter bamboo shoots to the wok, stir-fry until the moisture is driven off, pour in the cooking wine, then add the minced garlic, minced ginger, and chopped scallions. Stir-fry until fragrant, then remove.