Red-Braised Shad
After the shad is pan-fried until golden, it is braised together with shiitake mushrooms, bamboo shoot slices, and diced pork fat. The fish takes on a rich golden-red color, with tender, flavorful flesh.
Ingredients
Shad fish middle section (cut in half, remove both gills, innards, and black membrane, wash clean)
1.2 kg
Soaked dried mushrooms (cut into long slices)
25 g
Fresh winter bamboo shoots (cut into long slices)
50 g
Pork leaf fat (cut into broad bean-sized cubes)
70 g
Rendered lard (for frying fish)
50 g
Whole scallion
10 g
Ginger
10 g
Soy sauce
25 g
White sugar
10 g
Cooking wine
50 g
MSG
5 g
Salt
6 g
Water
as needed
Instructions
1
Fry the fish
Cut the shad fish in half, remove both gills, innards, and black membrane, wash clean, then place in a wok and fry in hot lard until golden. Remove. Cut the mushrooms and bamboo shoots into long slices, and cut the pork leaf fat into broad bean-sized cubes.
2
Braise
Heat the wok, add the pork leaf fat cubes and stir-fry together with the bamboo shoot slices, mushroom slices, whole scallion, and ginger. Add the shad fish along with the soy sauce, cooking wine, salt, sugar, MSG, and an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes until the sauce thickens.
