Stewed Silver Carp Head (Boneless)

Name: Stewed Silver Carp Head (Boneless)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 Silver carp head (split into two halves, gills removed and washed); 10 g Scallion knot; 25 g Ginger slices; 100 g Shaoxing wine; 10 Baby bok choy hearts (stems trimmed into olive shape); 500 g Cooked pork lard (part used for stir-frying, part for braising; actual amount used); 15 g Scallion segments; 2.5 g Shrimp roe; 60 g Crab meat; 400 g Chicken broth; 4 g Fine salt; 1.5 g Sugar; 50 g Cooked ham slices; 50 g Cooked chicken slices; 50 g Spring bamboo shoot slices; 25 g Water-soaked shiitake mushroom slices; 25 g Cooked chicken gizzard slices; 0.5 g MSG; 25 g Water starch slurry; 25 g White vinegar; 1 g White pepper powder

A traditional Zhenjiang specialty made with deboned silver carp head, braised with assorted accompaniments. The skin turns tender and the meat soft, enveloped in a thick, rich sauce.

50 min

Easy

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Ingredients

Silver carp head (split into two halves, gills removed and washed) 1

Scallion knot 10 g

Ginger slices 25 g

Shaoxing wine 100 g

Baby bok choy hearts (stems trimmed into olive shape) 10

Cooked pork lard (part used for stir-frying, part for braising; actual amount used) 500 g

Scallion segments 15 g

Shrimp roe 2.5 g

Crab meat 60 g

Chicken broth 400 g

Fine salt 4 g

Sugar 1.5 g

Cooked ham slices 50 g

Cooked chicken slices 50 g

Spring bamboo shoot slices 50 g

Water-soaked shiitake mushroom slices 25 g

Cooked chicken gizzard slices 25 g

MSG 0.5 g

Water starch slurry 25 g

White vinegar 25 g

White pepper powder 1 g

Instructions

Boil and bone the fish head

Split the fish head into two halves, remove the gills and wash well. Place in a pot and add fresh water to submerge the fish head. Bring to a boil over high heat until the meat loosens from the bone, then lift out and strip away the bones. Replace the water in the pot, add the boned fish head meat along with 10 g of scallion knots, 10 g of ginger slices, and 50 g of Shaoxing wine. Bring to a boil over high heat, then lift out and discard the scallion and ginger.

Prepare the bok choy hearts

Wash the bok choy hearts and trim the stems into olive shapes. Heat a wok over medium heat, add some cooked pork lard, and when it reaches about 40% hot, add the bok choy hearts. Stir with a ladle until the greens turn a vivid emerald color, then pour into a colander to drain off the oil.

Braise and finish the dish

Heat the wok over high heat, add 50 g of cooked pork lard, and when it reaches about 50% hot, add 15 g of scallion segments and 15 g of ginger slices. Once fragrant, remove and discard the scallion and ginger. Add the shrimp roe and crab meat and briefly stir-fry. Pour in 50 g of Shaoxing wine along with the chicken broth, fine salt, and sugar, then add the bamboo shoot slices, shiitake mushroom slices, chicken slices, chicken gizzard slices, and boned fish head meat. Cover the wok and simmer for about 10 minutes. Add the bok choy hearts and MSG. Once it returns to a boil, thicken with the water starch slurry, drizzle in the white vinegar and 50 g of cooked pork lard, toss everything evenly, transfer to a serving plate, sprinkle with white pepper powder, and top with the cooked ham slices to finish.