Black Carp Tail (Qingyu Shuaishui)
A traditional Jiangsu dish made by braising the tail section of grass carp in soy sauce. It has a rich reddish-brown color, a savory flavor with a touch of sweetness, and tender, succulent flesh.
Ingredients
Black carp tail section (tail end, fins connected)
350 g
Rendered pork lard (for pan-frying)
75 g
Scallion (cut into segments)
15 g
Ginger (minced)
10 g
Shaoxing wine
25 g
Soy sauce (original text reads 'oil'; based on the step description this should be soy sauce)
20 g
Sugar
15 g
Sesame oil (drizzled at the end)
7.5 g
Water (for braising)
to taste
Instructions
1
Prep
Wash the black carp tail section, then cut 3 to 5 lengthwise slits along it while keeping the tail fins connected.
2
Pan-fry
Place a wok over high heat until hot, add the rendered pork lard, drop in the scallion segments and fry until golden and fragrant, then fish them out. Add the fish tail and pan-fry until both sides turn golden, then pour in the Shaoxing wine and braise briefly.
3
Braise
Add the minced ginger, soy sauce, sugar, and water, cover with a lid, bring to a boil, then move to low heat and braise for 8 minutes.
4
Reduce sauce and plate
Increase the heat back to high to thicken the sauce, drizzle in the sesame oil, then transfer the fish tail neatly onto a serving plate and serve.
