Braised Carp in Soy Sauce

Braised Carp in Soy Sauce

　　Braised Carp in Soy Sauce

　　The method for making Braised Carp in Soy Sauce is as follows: take a 1-kilogram live freshwater carp, slaughter it, remove the gills and scales, gut it, and wash it clean. Make knife cuts 1.5 centimeters apart along both sides of the fish using a willow-leaf slicing technique, then brush with soy sauce. Place a wok over high heat, pour in about 500 grams of salad oil (actual usage about 50 grams), and heat until it reaches 80% heat. Put the fish into the hot oil, fry until the cuts puff up and the skin turns golden brown, then remove.

　　Appropriate amount of peanut oil

　　, 25 grams of sugar, simmer until red, add 50 grams of soy sauce, stir briefly, pour in broth (or water) to cover the fish—enough to submerge it. Add scallions, ginger slices, Sichuan peppercorns, and an appropriate amount of salt on top. Cook for about 15 minutes, then remove and place on a plate. Thicken the original broth with a suitable amount of starch, add yellow wine and Sichuan peppercorn oil, simmer until pasty, and pour over the fish on the plate before serving.

　　Characteristics of this dish: rich reddish color, tender and pure-flavored meat. The fish has a red soy-sauce hue, with snow-white, tender flesh that is slightly salty at first bite and finishes with a savory aroma. The sauce is thick and flavorful.