Carp Baked with Crispy Noodles
A celebrated Henan specialty featuring sweet-and-sour, soft-braised Yellow River carp served with crispy fried dragon's beard noodles.
Ingredients
Yellow River carp (initially prepared, with tile-pattern scoring on both sides)
to taste
Dragon's beard noodles
to taste
Salt
to taste
White vinegar
to taste
Starch
to taste
Sugar
to taste
Cooking wine
to taste
Ginger juice
to taste
Instructions
1
Step 1
Wash the initially prepared fish, score both sides into a tile-pattern design, and set aside.
2
Step 2
Place a wok over high heat, add oil, and when it reaches about 60% hot, lower the fish in to fry, doing so in several passes. Once the fish is cooked through, remove it and drain off the oil.
3
Step 3
In another wok set over high heat, add water, then place in the fried fish along with sugar, white vinegar, cooking wine, salt, and ginger juice. While the sauce reduces, use a ladle to gently push the fish and continuously drizzle the sauce over it. Once both sides have absorbed the flavor, stir in starch to thicken. When the sauce has thickened, drizzle in an appropriate amount of the hot oil that was drained from frying the fish, then plate the fish together with the sauce.
4
Step 4
Place a wok over medium heat, add oil, and when it reaches about 50% hot, add the dragon's beard noodles. Fry until persimmon yellow, remove, and arrange together with the fish on a serving plate.
