Open-fire bamboo tube fish

Open-fire bamboo tube fish

　　Open-fire bamboo tube fish

Ingredients:

    1 grass carp (about 1000g), 25g square fish, 100g fish maw, 150g pork loin, 25g soaked dried mushrooms, 50g ham, 200g lard skin, 1 egg, 15g coriander leaves, 5g minced celery, 15g Shaoxing wine, 5g MSG, 5g salt, 25g lard, 10g soy sauce, 10g scallion whites, 15g ginger, 1 small dish of orange juice and 1 small dish of mustard.

Preparation:

     (1) Scale and clean the grass carp, remove the internal organs through the gills (without splitting the belly), place the fish on a plate, score the flesh, then marinate with scallions, ginger, Shaoxing wine, MSG, salt, for 30 minutes. Dice the pork fat, pork loin, mushrooms, and ham into fine pieces. Peel the square fish, deep-fry it briefly in oil, then remove and chop finely. Mix with diced ham and minced celery, then add egg white, MSG, and soy sauce, stir well, and stuff the mixture inside the fish cavity. Wrap the fish with lard skin and set aside.

     (2) Take a young green bamboo stalk (about 1m long, 7cm in diameter), wash it clean, and split one end about 33cm open with a knife. Place the lard-wrapped fish inside the bamboo tube and secure the outside tightly with aluminum wire.

     (3) Hold one end of the bamboo and place it over charcoal fire to roast, rotating the bamboo continuously. While roasting, use a brush dipped in lard to baste the exposed fish flesh along the split. Roast for about 1 hour, then remove. Take off the aluminum wire and bamboo, place the fish on a serving plate. Immediately heat lard in a pan until boiling and pour it over the fish. Wash the coriander leaves and sprinkle them on top before serving. Serve with small dishes of orange juice and mustard.

Features:

     Tender and fresh with a rich aroma of bamboo.