How to Make Three-Delicacy Boneless Carp and Cooking Techniques

Main ingredients: 1 live carp (about 750 g). Secondary ingredients: 75 g pork shoulder, 25 g shelled shrimp, 30 g chicken gizzard, 25 g winter bamboo shoots, 15 g rehydrated shiitake mushrooms, 20 g Shaoxing wine, 2 g salt.

Method:

1. Lay the carp flat on a cutting board and make a horizontal cut at the anal opening, cutting through the spine. Insert a long, thin pointed knife through the two cuts and gently separate the flesh from the backbone, then remove the backbone and innards through the gill opening, wash clean and drain.

2. Mince the pork and place it in a bowl, add Shaoxing wine, fine salt, scallion and ginger juice, and MSG, and mix well. Then add diced shiitake mushrooms, diced winter bamboo shoots, diced chicken gizzard, and shelled shrimp, mix again, and stuff the mixture into the fish belly through the opening under the gill cover. Then rub soy sauce all over the fish.

3. Heat a wok over the fire, ladle in rendered lard, and when it is 70% hot (about 154°C), add the fish and fry until golden brown on both sides. Add Shaoxing wine, soy sauce, fine salt, scallion and ginger, white sugar, and an appropriate amount of water, cover and bring to a boil, then move to low heat and simmer for 20 minutes. Drizzle in rendered lard, move to high heat to reduce the sauce until thick, then remove from the wok and plate.

Features: The fish shape is intact, the flesh is fresh and tender, and the belly holds three delicacies, giving it a distinctive style.

Chef's Key Tips (Special-Class Chef Wen Xueli): The key to this dish is not to tear the fish belly when filleting, and not to overstuff the filling, otherwise the filling can easily overflow when the fish is fried.