INGREDIENTS
3 dried black mushrooms
1 dried black fungus
1 (800 g) carp, cleaned and rinsed
1 teaspoon salt, plus extra to taste
1 tablespoon cornflour
1 L vegetable oil
2 cloves garlic, chopped
2 teaspoons grated ginger
150 g ground (minced) pork
1 tablespoon rice wine
10 pickled red chillies, chopped
2 tablespoons Pixian chilli bean paste, chopped
1 tablespoon light soy sauce
2 teaspoons granulated sugar
1/2–1 tablespoon black or balsamic vinegar
1/2 teaspoon ground white pepper, plus extra to taste
4 spring onions, chopped
1 red chilli, sliced, to garnish (optional)
1 teaspoon sesame oil
TO MAKE
Put the mushrooms and black fungus in two separate bowls and soak in cold water for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry and discard the stems. Dice, then set aside. Tear the black fungus into small pieces.