Vinegar and Pepper Fish

Name: Vinegar and Pepper Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 live carp (about 500-750 g); 10 g cooking wine; 2 g MSG; 5 g salt; to taste shredded scallion; to taste ginger juice; to taste white pepper powder; to taste white vinegar; to taste lard; to taste cilantro; 500 g stock

A Zhejiang-style dish featuring tender, fresh fish in a clear, fragrant broth with a tangy, peppery bite that cuts through richness. Traditionally served as the final soup course of the meal.

35 min

Easy

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Ingredients

live carp (about 500-750 g) 1

cooking wine 10 g

MSG 2 g

salt 5 g

shredded scallion to taste

ginger juice to taste

white pepper powder to taste

white vinegar to taste

lard to taste

cilantro to taste

stock 500 g

Instructions

Step 1

Slaughter the live fish, remove the scales, gills, and internal organs, wash clean, make willow-leaf cuts across the flesh, then briefly blanch in boiling water to remove all traces of blood.

Step 2

Place a pot over the heat and add the lard, stock, cooking wine, ginger juice, and salt. Once it comes to a boil, add the blanched fish and simmer for about 5 minutes. Stir in the MSG, white vinegar, and white pepper powder, then lift the fish out and place it into a soup bowl. Scatter the shredded scallion and cilantro over the top.