Three-Shred Fish Belly

Name: Three-Shred Fish Belly
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g Grass carp belly meat (washed and patted dry); 15 g Shaoxing wine; 10 g Rehydrated shiitake mushrooms (cut into thin strips); 5 g Fine salt; 10 g Cooked ham (cut into thin strips); 1.5 g Monosodium glutamate; 10 g Cooked bamboo shoots (cut into thin strips); 15 g Wet cornstarch; 10 g Scallion segments; 7.5 g Rendered pork fat; 15 g Ginger juice water

This Three-Shred Grass Fish Belly is prepared with tender grass fish belly paired with three shredded ingredients: ham, bamboo shoot, and shiitake mushroom. It features a light, fresh, and tender flavor, and is arranged in a neat, elegant fan shape for a beautiful presentation.

35 min

Easy

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Ingredients

Grass carp belly meat (washed and patted dry) 300 g

Shaoxing wine 15 g

Rehydrated shiitake mushrooms (cut into thin strips) 10 g

Fine salt 5 g

Cooked ham (cut into thin strips) 10 g

Monosodium glutamate 1.5 g

Cooked bamboo shoots (cut into thin strips) 10 g

Wet cornstarch 15 g

Scallion segments 10 g

Rendered pork fat 7.5 g

Ginger juice water 15 g

Instructions

Cut into pieces

Wash and pat dry the grass carp belly meat, then slice on a slant into fan-shaped pieces about 1 cm thick. Separately cut the cooked ham, cooked bamboo shoots, and shiitake mushrooms into thin strips.

Braise

Place a wok over high heat and add 2.5 g of the rendered pork fat. Lay the fish pieces in the wok skin-side down, then add the Shaoxing wine, fine salt, ginger juice water, and a small amount of water. Cover and cook until the fish pieces puff up and turn white, then stir in the monosodium glutamate.

Thicken and pour sauce

Arrange the ham, bamboo shoot, and mushroom strips alongside the fish pieces. Tilt and swirl the wok, then thicken the sauce with the wet cornstarch. Drizzle in another 2.5 g of rendered pork fat, perform a full wok-toss to flip, and plate the fish pieces into a fan shape. Place the scallion segments on top of the three shreds, drizzle over the last 2.5 g of rendered pork fat, lift the pan, and pour the sauce over the fish.