Crucian Carp with Egg White

Crucian Carp with Egg White

　　【Dish Name】 Crucian Carp with Egg White 【Cuisine】 Hunan Cuisine 【Characteristics】 Tender and delicate in flavor, melts in the mouth; a traditional famous dish of Hunan 【Ingredients】 2 crucian carp (750g), 0.5g pepper, 5 egg whites, 25g scallions, 15g cooked lean ham, 15g ginger, 50g Shaoxing wine, 250g chicken broth, 5g salt, 15g chicken oil, 2g MSG 【Preparation】 1. Scale, clean the gills and internal organs of the crucian carp. Cut off the head and tail diagonally and place them along with the body on a plate. Add Shaoxing wine and bruised scallions and ginger. Steam for 10 minutes, then remove. Keep the head, tail, and original broth aside. Carefully remove the fish meat with a small knife. 2. Beat the egg whites until frothy, then mix in the fish meat, chicken broth, and the original fish broth. Add salt, MSG, and pepper, and stir well. Pour half of the mixture into a soup bowl, steam until half-cooked, then remove. Pour the remaining mixture on top and steam until fully cooked. This is the Crucian Carp with Egg White. Meanwhile, steam the fish head and tail until done. 3. Remove the Crucian Carp with Egg White and the steamed head and tail. Arrange the head and tail at either end of the fish meat to form a complete fish shape. Sprinkle with ham crumbs and scallion greens, then drizzle with chicken oil. Note: Do not steam the crucian carp for too long—limit to 10 minutes. Overcooking will make the flesh tough and the bones soft, difficult to separate, and the flavor will be lost.