Famous Authentic Chinese Recipe : A Whole Fish of Colorful Assortment
1 yellow croaker or grass carp (abt 640g)
80g fat pork
2 black mushrooms, raised in water
Adequate winter bamboo shoot shreds and ham shreds
Adequate amount each of chopped onion, chopped ginger, sugar, MSG, refined salt, cooking wine, chicken fat and starch solution
80g fine stock
1 chicken egg
Cut black mushrooms, winter bamboo shoot, ham and fat pork into thin shreds.
Cut the fish open from the lower lip, pat it once with the back of the knife to keep its head upright by supporting it on gills, slice the fillet off along the main bone from its tail, skin it, lays its skeleton in a plate in the original shape and keep its head upright. Cut the fish fillet into large slices 1/3 cm thick, cut them into shreds 4 cm long and 1/3 cm wide, add pork, black mushrooms, winter bamboo shoot, ham, onion, chopped ginger, cooking wine, sugar, chicken egg white, refined salt and starch to mix well, lay the assortment on the fish skeleton and both sides, steam them until cooked and take them out.
Pour the steaming juice into the pot, add fine stock, cooking wine, refined salt and candied cherries, bring them to boil, sprinkle MSG in, stir thin serving sauce in, sprinkle chicken fat in and pour the sauce over the fish of (2) for serving.