「Braised Carp」

Ingredients and amounts

• Carp (about 2 jin / 1 kg)
• Pork belly 100g
• Scallion 200g
• Ginger 80g
• Garlic cloves 3-4
• Dried chili peppers 2 (to taste)
• Sugar 50g

Step-by-step method

1. 1

   Step 1

   Wash the scallion, ginger, garlic, and dried chili peppers.

2. 2

   Step 2

   Cut the white part of the scallion into 4 cm sections, then split each section into four strips.

3. 3

   Step 3

   Slice the ginger into 3 mm thick slices.

4. 4

   Step 4

   Crush one garlic clove and mince it; cut the remaining cloves in half.

5. 5

   Step 5

   Cut the dried chili peppers into four pieces each.

6. 6

   Step 6

   Slice the pork belly into 4 cm x 4 cm pieces.

7. 7

   Step 7

   Clean the fish.

8. 8

   Step 8

   Make several diagonal cuts on the thick part of the fish's back to allow flavor to penetrate.

9. 9

   Step 9

   Pour plenty of oil into the pot and heat to 70% hot (just starting to smoke). Fry the fish for 1 minute until the skin firms slightly, then remove and set aside. Do not move the fish immediately; wait a bit before flipping. Pour out the frying oil, leaving a thin layer in the pot.

10. 10

    Step 10

    Heat the remaining oil in the pot, add the pork belly, and stir-fry until fragrant.

11. 11

    Step 11

    Add the dried chili peppers, scallion, ginger, and garlic cloves. Stir-fry for 1 minute.

12. 12

    Step 12

    Add the fried fish to the pot.

13. 13

    Step 13

    Pour along the edge of the pot:

14. 14

    Step 14

    50ml cooking wine

15. 15

    Step 15

    50ml aged vinegar

16. 16

    Step 16

    50ml light soy sauce

17. 17

    Step 17

    20ml dark soy sauce for color

18. 18

    Step 18

    5ml oyster sauce for umami

19. 19

    Step 19

    5g salt

20. 20

    Step 20

    50g sugar

21. 21

    Step 21

    Add enough water to cover the fish.

22. 22

    Step 22

    Turn to medium heat and bring to a boil.

23. 23

    Step 23

    Turn to low heat and simmer slowly to infuse flavor.

24. 24

    Step 24

    After 15 minutes, open the lid and remove the scallion, ginger, garlic, and dried chili peppers from the pot.

25. 25

    Step 25

    Turn to high heat to reduce the sauce. When about 1/4 of the liquid remains, sprinkle in the minced garlic, turn off the heat, and serve.

26. 26

    Step 26

    Braised carp is ready to serve!