Pork Caul Fat Wrapped Yellow Croaker

Name: Pork Caul Fat Wrapped Yellow Croaker
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 Yellow croaker (about 1000 g, scales scraped, backbone removed, head and tail kept, fish flesh scored with diagonal cross pattern); 250 g Pork caul fat (trimmed into two large sheets); 100 g Pork shoulder meat (cut into shreds); 50 g Cooked bamboo shoots (cut into shreds); 50 g Soaked dried shiitake mushrooms (cut into shreds); 25 g Dried shrimp (soaked in hot water until soft); 2 Eggs (beaten into a paste); 5 g Sugar; 20 g Shaoxing wine; 15 g Soy sauce; 2 g Fine salt; 200 g Sweet and sour shredded radish; 3 g MSG; 10 g Shredded scallion; 1 dish Sichuan pepper salt; 10 g Scallion segments; 150 g Dry starch; 7 g Ginger slices; 15 g Sesame oil; 3 g Shredded ginger; 3000 g Peanut oil (approximately 75 g used); 1 g White pepper powder

A traditional famous Wenzhou dish: yellow croaker wrapped in double-layered pork caul and deep-fried, with a crispy exterior, tender interior, and authentic original flavor.

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Ingredients

Yellow croaker (about 1000 g, scales scraped, backbone removed, head and tail kept, fish flesh scored with diagonal cross pattern) 1

Pork caul fat (trimmed into two large sheets) 250 g

Pork shoulder meat (cut into shreds) 100 g

Cooked bamboo shoots (cut into shreds) 50 g

Soaked dried shiitake mushrooms (cut into shreds) 50 g

Dried shrimp (soaked in hot water until soft) 25 g

Eggs (beaten into a paste) 2

Sugar 5 g

Shaoxing wine 20 g

Soy sauce 15 g

Fine salt 2 g

Sweet and sour shredded radish 200 g

MSG 3 g

Shredded scallion 10 g

Sichuan pepper salt 1 dish

Scallion segments 10 g

Dry starch 150 g

Ginger slices 7 g

Sesame oil 15 g

Shredded ginger 3 g

Peanut oil (approximately 75 g used) 3000 g

White pepper powder 1 g

Instructions

Marinating the Yellow Croaker

Scale the yellow croaker. Using the tip of a knife, slice along both sides of the backbone from below the jaw toward the tail to remove the backbone. Remove the gills and innards, wash and pat dry. Score the fish flesh with a diagonal cross pattern, then rub thoroughly with fine salt, 10 g Shaoxing wine, 1.5 g MSG, white pepper, scallion segments, and ginger slices. Marinate for 10 minutes.

Stir-frying the Filling

Cut the pork, cooked bamboo shoots, and shiitake mushrooms into shreds. Soak the dried shrimp in hot water until soft. Place a wok over high heat, add the sesame oil, then stir-fry the shredded scallion, shredded ginger, bamboo shoots, shiitake mushrooms, and pork. Add the dried shrimp, 10 g Shaoxing wine, soy sauce, sugar, and 1.5 g MSG, and stir-fry until cooked through. Remove from the wok as the filling.

Wrapping for Frying

Beat the eggs and mix with dry starch to make a paste. Trim the pork caul fat into two large sheets. Stuff the filling into the fish cavity, close it up, and wrap it in one sheet of pork caul fat. Brush the other sheet of pork caul fat with the egg paste, wrap it around the outside, then coat with dry starch.

Deep-frying to Finish

Place a wok over high heat and add the peanut oil. Heat to medium-hot (about 50% hot). Add the yellow croaker and fry for 5 minutes until the outer layer forms a crust. Reduce to low heat and gently fry for 15 minutes, then return to high heat and fry until the outer layer is crispy and golden. Remove from the wok, score a few diagonal crosses on both sides of the caul fat, place on a serving plate, line with sweet and sour shredded radish, and serve with Sichuan pepper salt on the side.