Double-Skinned Crucian Carp

Double-Skinned Crucian Carp

　　Cuisine: Jiangsu cuisine

　　Flavor: Deep-fried and braised

　　Price: 40–80 RMB

　　Features: Golden in color, crispy outside and tender inside, generously filled, delicious and fragrant.

　　Ingredients: 500g crucian carp, 300g pork caul fat, 25g fresh shiitake mushrooms, 5g winter bamboo shoots, 50g lean pork, 10g pine nuts, 1g salt and pepper mix, 50g peanut oil, 10g lard (refined), 15g light soy sauce, 5g scallions, 5g ginger, 15g Shaoxing wine, 30g starch (fava bean), 2g MSG

　　Preparation Method:

　　1. Remove stems from shiitake mushrooms, wash; peel off tough skin from winter bamboo shoots, wash; trim scallion roots, wash and mince; peel and mince ginger; descale and clean crucian carp, remove gills; wash and air-dry pork caul fat.

　　2. Dice shiitake mushrooms, winter bamboo shoots, and lean pork into pea-sized pieces. Make a dorsal cut along the crucian carp, remove the backbone and internal organs, wash and drain; rub the fish all over with the salt and pepper mix.

　　3. Add 5g light soy sauce, 5g Shaoxing wine, a pinch of MSG, mix well, and evenly spread over the fish. Marinate for about 10 minutes.

　　4. Heat a wok, add 10g cooked lard, 3g minced ginger, and 3g minced scallions. Stir-fry until fragrant; add shiitake mushrooms, winter bamboo shoots, and lean pork, and stir-fry.

　　5. Pour in 50ml chicken stock, an appropriate amount of cooking wine, 10g light soy sauce, 10g sugar, a pinch of MSG. Bring to a boil; thicken with cornstarch slurry, stir-fry until dry, then transfer to a plate.

　　6. Once cooled, stuff the fish cavity through the dorsal slit with pine nuts. Dip both sides in 25g dry starch, wrap with pork caul fat, and place on a plate. Steam the wrapped fish until cooked, then remove and dip again in dry starch in preparation for frying.

　　7. Reheat the wok, add peanut oil, and heat to 80% hot. Fry the fish until the skin turns golden brown. Remove with a strainer and drain oil. Make a cut along the belly to expose the filling, then arrange on a plate.

　　Tips:

　　1. When steaming the fish, avoid overcooking—just steam until done, about 10 minutes.

　　2. Due to the deep-frying process, prepare 750g of peanut oil.