Dry-Braised Carp

Name: Dry-Braised Carp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 (about 500 g) Carp (scaled, gills removed, belly slit open and innards removed, washed; make several diagonal cuts on both sides and rub with soy sauce); 15 g Mushrooms (washed and finely chopped); 15 g Canned bamboo shoots (washed and finely chopped); 5 g Rehydrated wood ear mushrooms (washed and finely chopped); 15 g Cooked green peas; 3 g Refined salt; 10 g Soy sauce; 2 Dried red chili peppers (washed and finely chopped); 12 g Green onion (washed and finely chopped); 5 g Ginger (washed and finely chopped); 5 g Garlic (washed and finely chopped); 25 g Sugar; 15 g Cooking wine; 1 g MSG; 1000 g (actually uses 50 g) Soybean oil; 300 ml Chicken broth; 2 g Sesame seeds (roasted); 2 g Sesame oil

Korean-style dry-braised carp, with a rich, thick sauce, bright spicy and refreshing flavor, and tender, soft fish meat.

40 min

Easy

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Ingredients

Carp (scaled, gills removed, belly slit open and innards removed, washed; make several diagonal cuts on both sides and rub with soy sauce) 1 (about 500 g)

Mushrooms (washed and finely chopped) 15 g

Canned bamboo shoots (washed and finely chopped) 15 g

Rehydrated wood ear mushrooms (washed and finely chopped) 5 g

Cooked green peas 15 g

Refined salt 3 g

Soy sauce 10 g

Dried red chili peppers (washed and finely chopped) 2

Green onion (washed and finely chopped) 12 g

Ginger (washed and finely chopped) 5 g

Garlic (washed and finely chopped) 5 g

Sugar 25 g

Cooking wine 15 g

MSG 1 g

Soybean oil 1000 g (actually uses 50 g)

Chicken broth 300 ml

Sesame seeds (roasted) 2 g

Sesame oil 2 g

Instructions

Preparing the Ingredients

Scale and clean the carp, remove the gills, slit open the abdomen to remove the innards, wash thoroughly, and drain. Make several diagonal cuts on both sides of the fish and rub with soy sauce. Wash the mushrooms, bamboo shoots, green onion, wood ear mushrooms, ginger, garlic, and red chili peppers, and finely chop them all. Cook the green peas. Set everything aside.

Frying the Fish

Pour soybean oil into a wok and heat to about 80% hot. Add the carp and fry for 3 minutes. Lift out and drain off the oil. Pour out the excess oil.

Dry-Braising

Place 25 g of soybean oil in the wok. When hot, add the sugar and stir-fry until it melts. Add the chopped chili pepper, chopped green onion, and chopped ginger and stir-fry to release the aroma. Then add the chopped mushrooms, bamboo shoots, wood ear mushroom pieces, chicken broth, salt, soy sauce, and cooking wine, and bring to a boil. Place the fish in the wok, cover, and simmer on low heat for 5 minutes. Turn the carp so the other side can absorb the sauce. When the sauce thickens, add the MSG, the remaining cooking wine, and the green peas. Drizzle with sesame oil and sprinkle with the roasted sesame seeds. Serve immediately.