Squirrel Mandarin Fish

Name: Squirrel Mandarin Fish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 (about 600 g) Mandarin fish (cut into two pieces); to taste Scallion (shredded, used with ginger, cooking wine, and salt to marinate the mandarin fish); to taste Ginger (shredded, for marinating and stir-frying); 15 g Cooked bamboo shoots (shredded); 15 g Rehydrated shiitake mushrooms (shredded); 10 tbsp Lard (for stir-frying and sauce); 1 tbsp Cooking wine (for marinating and cooking); 1 tbsp Soy sauce; 2 tsp Fine salt (for marinating and seasoning); 1 tsp MSG; to taste Aromatic vinegar (added at the end); to taste Egg yolk (beaten and poured into the pot); to taste Starch (for thickening)

Crispy outside and tender inside, this premium Suzhou-style dish offers a delightfully sweet-and-sour flavor.

45 min

Easy

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Ingredients

Mandarin fish (cut into two pieces) 1 (about 600 g)

Scallion (shredded, used with ginger, cooking wine, and salt to marinate the mandarin fish) to taste

Ginger (shredded, for marinating and stir-frying) to taste

Cooked bamboo shoots (shredded) 15 g

Rehydrated shiitake mushrooms (shredded) 15 g

Lard (for stir-frying and sauce) 10 tbsp

Cooking wine (for marinating and cooking) 1 tbsp

Soy sauce 1 tbsp

Fine salt (for marinating and seasoning) 2 tsp

MSG 1 tsp

Aromatic vinegar (added at the end) to taste

Egg yolk (beaten and poured into the pot) to taste

Starch (for thickening) to taste

Instructions

Marinate the Mandarin Fish

Shred the scallion, ginger, cooked bamboo shoots, and rehydrated shiitake mushrooms; beat the egg yolk; cut the mandarin fish into two pieces, add the shredded scallion, shredded ginger, cooking wine, and fine salt, place in a steamer and steam over high heat for about 6 minutes, then remove.

Make the Soup Sauce

Place lard in a pot, add shredded scallion and stir-fry until fragrant, add stock and bring to a boil, add cooking wine, shredded bamboo shoots, and shredded shiitake mushrooms; once boiling, pour the mandarin fish into the pot, add soy sauce, fine salt, and MSG, bring to a boil, and thicken with a cornstarch slurry.

Final Seasoning

Then pour the egg yolk mixture into the pot and stir evenly; once the soup comes back to a boil, add aromatic vinegar, and drizzle over lard heated to medium-hot, and it is ready.