Dry-Braised Fish
A traditional Fujian classic: carp deep-fried until golden, then braised in a rich, flavorful sauce.
Ingredients
Carp (with diagonal cuts on both sides)
1
Sichuan salt (for marinating)
to taste
Cooking wine (for marinating)
to taste
Ground fatty pork
to taste
Ginger
to taste
Garlic
to taste
Pickled chili peppers
to taste
Soy sauce
to taste
Sugar
to taste
White pepper powder
to taste
Scallions
to taste
Stock (for the sauce)
to taste
Oil (for deep-frying the fish)
to taste
Instructions
1
Marinate
Make several diagonal cuts on both sides of the carp, then marinate with Sichuan salt and cooking wine until flavored through.
2
Deep-Fry
Heat oil in a wok until it reaches about 80% hot, then deep-fry the fish until golden brown on both sides.
3
Braise
Leave a little oil in the wok, then add the ground pork, sugar, Sichuan salt, cooking wine, white pepper powder, stock, ginger, garlic, pickled chilies, and soy sauce. Braise until the sauce is completely reduced, then transfer to a serving plate.
