Saucy Carp

Saucy Carp

　　Saucy Carp is a common dish enjoyed and served to guests in the lakeside towns of our county. The basic method of preparation is as follows: take a live carp weighing about 1 kilogram from the lake, clean it, scale it, remove the gills and internal organs, then make knife cuts and score the sides along the fish’s spine. Season with thirteen-spice mix, cooking wine, and other seasonings. Heat the wok over high flame, pour in salad oil and heat until 80% hot, then deep-fry the fish until golden brown and remove. Leave some oil in the wok, stir-fry with sliced green onions and shredded ginger, add sweet bean paste, then pour in clear broth, sugar, cooking wine, and the fish. Bring to a boil over medium heat, then simmer over low heat. When the sauce thickens to about one-third of the original volume, drizzle with Sichuan peppercorn oil, then plate.

　　Features of this dish: bright red color with a rich, savory sauce flavor.