Caul-Fat-Wrapped Stuffed Carp

Name: Caul-Fat-Wrapped Stuffed Carp
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 1 carp (1200 g); 200 g pork caul fat; chopped dried shrimp, to taste; 25 g diced dried sole; 50 g diced winter bamboo shoots; 100 g diced rehydrated winter mushrooms; 400 g pork belly; 300 g diced lean pork; MSG, to taste; soy sauce, to taste; water chestnut flour, to taste; quality stock, to taste

A Chaoshan dish of carp stuffed with filling, deep-fried and then braised.

1h 20m

Easy

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Ingredients

carp (1200 g) 1

pork caul fat 200 g

chopped dried shrimp to taste

diced dried sole 25 g

diced winter bamboo shoots 50 g

diced rehydrated winter mushrooms 100 g

pork belly 400 g

diced lean pork 300 g

MSG to taste

soy sauce to taste

water chestnut flour to taste

quality stock to taste

Instructions

Prepare the carp

Scale and clean the carp. Cut open the back, remove the innards, and carefully remove the central and abdominal bones.

Prepare the stuffing

Fry the diced dried sole until fragrant and transfer it to a bowl. Add the diced lean pork, mushrooms, bamboo shoots, MSG, and fine salt, then mix thoroughly. Stuff the mixture into the fish cavity and brush the back lightly with some water chestnut slurry.

Deep-fry and braise the fish

Heat oil in a wok and deep-fry the fish until golden. Remove it, wrap it in the caul fat and pork belly slices, and return it to the wok. Braise until the fish is cooked through, then transfer it to a serving plate and discard the caul fat. Add MSG to the braising liquid, thicken it with water chestnut slurry, and pour it over the fish.