Salted and Wine-Lees-Marinated Black Carp

Salted and Wine-Lees-Marinated Black Carp

　　In the tradition of Shaoxing, every winter, people enjoy buying fish to dry, making dried fish that can be gifted to family and friends or enjoyed at home. Historically, it was even listed as an imperial tribute.

　　“Salted and Wine-Lees-Marinated Black Carp” uses black carp from Yangcha Lake in Shaoxing, which is salted and sun-dried.

　　It is then marinated with wine lees, infusing the fish with wine fragrance. This makes it not only durable and resistant to flavor change but also brimming with a unique aroma. Its characteristics include a bright red flesh color, an inviting wine scent, tender and juicy texture, smooth mouthfeel, and rich flavor — making it a premium choice among cold dishes.

　　Ingredients:

　　One black carp, 800g of sweet ferment rice, 3.5g of saltpeter, 2250g of white sugar, 750g of fine salt, 1500ml of Shaoxing wine lees spirit, 5000ml of Shaoxing wine

　　Preparation Method:

　　1. Place the black carp on a cutting board without removing the scales. Use a knife to make a cut along the back from the tail to the head, splitting the skull and dividing the fish into two connected fillets. Remove the internal organs, gills, teeth, and scrape out all dark membranes inside the belly. Wipe the abdominal cavity clean with a clean cloth.

　　2. Mix the fine salt and saltpeter evenly and rub it all over the fish, paying extra attention to the spine area. Poke several holes into the thick parts of the flesh using a bamboo skewer to allow the salt mixture to penetrate and prevent mold. Then place the fish in a large jar (with scales facing down), press it down with a heavy stone, and let it sit for 7 days. After that, remove the fish, rinse it thoroughly with clean water, and sun-dry it for about 10 days.

　　3. Cut the dried fish into small pieces approximately 10cm long and 3.5cm wide, and place them in a small earthenware jar. Mix the sweet ferment rice, white sugar, Shaoxing wine, and wine lees spirit to make a marinade, pour it into the jar to submerge the fish pieces, insert two crossed bamboo skewers through the fish, then seal the jar opening with clay and let it cure in a cool place for four months.

　　4. Before serving, place the fish in a pot, add the original marinade liquid, white sugar, and Shaoxing wine until the fish is fully submerged. Cover and steam over high heat for about 1 hour until the fish turns a bright reddish color.

　　5. To serve, slice the fish and arrange on a plate. Drizzle with the steamed original marinade before serving.

　　Filter the used marinade liquid to remove impurities, sterilize it at high temperature, store it in a clean jar, and seal it with clay for reuse the following year. The quality will be even better.

　　Characteristics:

　　Black carp has tender and flavorful meat, rich in protein. After being salted in winter, marinated in early spring, and served in summer, its flesh is white with a rosy tint, fragrant with wine lees, deliciously sweet, easy to preserve, and perfect as a wine pairing dish. It is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956.