1 lb. crucian carp
1/2 lb. turnips
5 tablespoons lard
1 teaspoon salt
1/2 teaspoon gourmet powder
1.1/2 tablespoons cooking wine
1 tablespoon scallion
1 tablespoon ginger root
3 tablespoons pea sprouts (optional)
1) Remove scales, gills and fins of each fish. Make a crescent cut below a gill slit and draw out from here the entrails (make sure that the gall bladders are not broken). Wash fish clean with water. Slash sides at intervals of about 1 inch.
Pare turnips, wash and cut into fine slivers. Cut scallion in lengths and ginger root in slices. Pick the tender tips of pea sprouts and wash clean.
2) Heat fry pan on fire and put in lard. When this is hot, fry crucians on both sides slightly. Pour in 4 cups of boiling water, followed by cooking wine, gourmet powder, salt, scallion lengths and ginger slices. Bring to a boil on high heat and, changing to low flame, simmer for 30 minutes.
3) When carp soup is about ready, scald turnip slivers in boiling water in another pot. Drain and add them to soup. Let soup boil for a little while, transfer it to soup casserole and sprinkle on tips of pea sprouts.
There are various ways for preparing this dish. For instance, the carp are not fried but scalded in boiling water before proceeding with other steps; or scallion and ginger are fried quickly and mixed with boiling water to make the base stock before crucians are simmered with seasonings in it.