Main ingredient: bigred carptwo (2), about 5 kilograms), pork lard 150 grams, chicken breast meat 200 grams, cleanspring bamboo shoots150 grams,egg whitesclarity 60 grams,lotus leavesthree large pieces.
Auxiliary ingredients: 500 grams of cooked pork oil (approximately 25 grams used), 50 grams of sesame oil,monosodium glutamate,sugareach 5 grams, green onions,gingereach 25 grams,soy sauce10 grams, 10 grams of wet starch, 100 grams of cooking wine, 10 grams of salt.
Preparation:
1) Remove the scales from the red carp, chop off the head, remove the internal organs, wash it clean, make a cut along the backbone but do not cut through the belly, and cut it diagonally into 12 pieces (6 per fish), place them in a bowl, add green onions, ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, marinate.Cut the chicken breast meat without the tendon into threads, mix with salt in a bowl, then coat with egg white and wet starch paste to set the coating.Boil the spring bamboo shoots until soft, then cut them into fine threads;2) Put the chicken threads and spring bamboo shoot threads in a wok, stir-fry until they are about 4 mature, remove them, pour flavorings such as monosodium glutamate, salt, cooking wine, chicken threads, spring bamboo shoot threads back into the wok to cook evenly. Divide it into two portions.Cut the pork lard into 12 pieces.
Take three large lotus leaves and each divide them into four parts, use one part of each leaf to spread sesame oil, place a piece of lard on top, then add 1 portion of stir-fried chicken threads and spring bamboo shoot threads, stuff it into the carp's stomach.Wrap with lotus leaves, invert onto a large bowl, steam forabout 20 minutes until cooked through before serving.Wrap with lotus leaves and place in a large bowl.Steam.It will be done in about 20 minutes.