Sweet Braised Carp
This dish boasts a golden-yellow hue and a soft, tender texture, making it suitable for pregnant women, breastfeeding mothers, the elderly, and individuals with limited chewing ability.
Ingredients
Carp (scaled, gutted, gills removed, rinsed clean, diagonal slits cut 2.3 cm apart on the body, approximately 1.3 cm deep)
1 (approx. 500 g)
Cooking wine
10 g
Soy sauce
20 g
White sugar
30 g
Vegetable oil
500 g (actual usage 90 g)
Minced scallion
2.5 g
Minced ginger
1 g
Sweet bean paste
3 g
Clear broth
200 g
Instructions
1
Prepare Carp
Remove scales, internal organs, and gills from the carp, rinse thoroughly, cut diagonal slits 2.3 cm apart on the fish body, approximately 1.3 cm deep.
2
Deep Fry
Place a wok over high heat, pour in vegetable oil and heat until hot. Add the carp and fry until golden brown, then remove and drain excess oil.
3
Braise
Leave a small amount of oil in the wok, heat over medium heat, stir-fry minced scallion and ginger. Add white sugar and stir briefly, then add sweet bean paste and stir-fry until no liquid remains. Next, add cooking wine, soy sauce, and clear broth.
