Ingredients
One mandarin fish (about 600 grams)
10 grams cooked ham
25 grains asparagus
25 grams dried mushrooms, well
3 egg yolks
soaked
Seasonings
25 grlrrts scallion sections
5 grams ginger block, beaten loose
side of a cleaver.
1 gram ginger threads
1 grate pepper
30 grams cooking wine
25 grams soy sauce
2.5 grams salt
2_5 grams vinegar
3 grams MSG
250 grams clear stock
30 grams cornstarch and water
SO grams melted lard
Clean the fish, cut its head off, slice off both sides from the backbone, discard the backbone and intestine and put in a bowl skin side down. Add the 10 grams of scallion sections, ginger block, 15 grams cooking wine and 1 gram salt. Marinate for a while, steam for about 6 minutes on a high Hame and remove from heat. Remove scallion sections and ginger and decant stock. Remove fish skin and bona and place meat in the bowl of stock.
Cut the cooked ham, asparagus and mushrooms into l.5cm long shreds. Beat the egg yolk ready for use.
Heat the 15 grams of lard in a wok and add remaining scallion sections. Stirfry till fragrant. Add clear stock and bring to the boil. Pick out scallion sections, and add cooking sherry, asparagus and mushroom shreds. Bring to the boil. Add the fish and stock, soy sauce, 1.5 grams salt, and MSG. Add the cornstarch and water and egg yolk. When it comes to the boil, add vinegar and 35 grams melted lard. Remove. Sprinkle on cooked ham, ginger shreds and pepper. Serve
