Smoked Grass Carp

Name: Smoked Grass Carp
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 500 g Grass carp (prepare as usual, remove head and tail, split along the spine into two large pieces, cut into thick slices); 20 g Ginger (sliced); 20 g Scallion (cut into segments); 2 g Fine salt; 2 g White pepper; 7.5 g Sesame oil; 2 g Five-spice powder; 3 g White sugar (for the ingredient list, plus an additional 140 g for the marinating and frying sauce); 10 g Shaoxing wine (for the ingredient list, plus an additional 500 g for the marinating and frying sauce); 750 g Cooking oil (actual consumption is 80 g)

Cut grass carp into chunks, marinate, then deep-fry until deep red. Soak the fried pieces in a prepared sugar-and-wine sauce to smoke, yielding an attractive color with a fresh, sweet, mellow, and fragrant flavor.

55 min

Easy

0 favorites

Ingredients

Grass carp (prepare as usual, remove head and tail, split along the spine into two large pieces, cut into thick slices) 500 g

Ginger (sliced) 20 g

Scallion (cut into segments) 20 g

Fine salt 2 g

White pepper 2 g

Sesame oil 7.5 g

Five-spice powder 2 g

White sugar (for the ingredient list, plus an additional 140 g for the marinating and frying sauce) 3 g

Shaoxing wine (for the ingredient list, plus an additional 500 g for the marinating and frying sauce) 10 g

Cooking oil (actual consumption is 80 g) 750 g

Instructions

Marinating

Prepare the grass carp as usual, remove the head and tail, split along the spine into two large pieces, cut into thick slices. Marinate with fine salt, five-spice powder, white pepper, sliced ginger, scallion segments, and sesame oil for 30 minutes.

Frying

Heat a wok, add cooking oil, and heat to approximately 80% hot (around 200°C). Add the grass carp slices and fry until cooked, then remove. Reheat the oil, put the fried grass carp back in, and deep fry until it turns reddish, then remove.