Wine-Lees Poached Grass Carp
Black carp pieces are marinated in fragrant fermented rice, then simmered with scallions, ginger, and seasonings. The result is a clear, delicately flavored broth with an unmistakable aroma of fermented rice.
Ingredients
Middle section of grass carp (with backbone)
1 section (about 500g)
Cooked ham slices
25g
Cooked winter bamboo shoot slices
25g
Shaoxing wine
110g
Spinach
2 stalks
Tied scallion knot
10g
Refined salt
22.5g
Wine lees
75g
Ginger pieces
10g
Cooked lard
10g
MSG
1g
Rehydrated shiitake mushrooms
25g
Instructions
1
Marinating
Place the grass carp section skin-side down and make 3 horizontal cuts across the backbone (severing the bone while keeping the flesh connected). Rub 20g of refined salt evenly over the fish section and marinate for 6-8 hours. Dilute the wine lees with 60g of Shaoxing wine and spread it evenly over the fish flesh. Place the fish in a bowl, weigh it down with a heavy object to compress the section, marinate for 20 hours, then remove, rinse, and drain off the water.
2
Cooking
Place a pot over medium heat, add 750g of clear water, and put in the wine-lees fish along with the scallion knot and ginger pieces (crushed). Bring to a boil, skim off the foam, then add 50g of Shaoxing wine and 2.5g of refined salt. Cover the pot, move it to low heat, and cook through. Remove the scallion and ginger, take out the fish, and place it skin-side up in a soup bowl. In a wok, add MSG, ham slices, shiitake slices, bamboo shoot slices, and spinach, bring to a boil, then arrange over the fish section. Pour the fish broth into the bowl with the fish and drizzle with cooked lard to finish.
