Taihu Silver Fish
A traditional famous dish from Jiangsu, made by stir-frying silver fish with eggs. It has a golden hue, with plump, fresh, fragrant, and tender fish meat.
Ingredients
Silver fish (heads and tails removed, washed and drained)
to taste
Eggs (cracked into a bowl, seasoned with salt and beaten)
to taste
Bamboo shoot strips (blanched in boiling water, then removed)
to taste
Chive sprouts
to taste
Soy sauce
to taste
Soaked wood ear mushrooms (rinsed in clean water, rehydrated in hot water, and drained)
to taste
Shaoxing wine
to taste
Fine salt
to taste
Lard
to taste
White broth
to taste
White sugar
to taste
MSG
to taste
Instructions
1
Prepare the main ingredients
Remove the heads and tails from the silver fish, rinse in clean water, and drain. Crack the eggs into a bowl, add salt, and beat until evenly mixed. Blanch the bamboo shoot strips briefly in a pot of boiling water, then lift them out. Rinse the wood ear mushrooms in clean water, rehydrate them in hot water, and drain.
2
Stir-fry
Place a wok over the heat, slick it with oil, add lard and heat until hot. Add the silver fish and stir-fry briefly, then pour the mixture into the beaten egg and stir to combine. Add more lard to the wok and heat until smoking, then pour in the silver fish and egg mixture. Allow the egg to puff up; once the underside is golden, lift the wok and flip the omelet to brown the other side. When fully cooked, use a metal spatula to break the egg into four large pieces.
3
Braise
Add Shaoxing wine, soy sauce, fine salt, white sugar, MSG, and white broth, then add the bamboo shoot strips and wood ear mushrooms. Cover and braise over low heat for two to three minutes.
4
Reduce the sauce
Turn the heat back up to reduce the sauce, add the chive sprouts along with a little more lard, then transfer to a serving plate and serve immediately.
