Braised Black Carp Tail in Wuhanxiang Style

Braised Black Carp Tail in Wuhanxiang Style

　　Braised Black Carp Tail in Wuhanxiang Style

　　　　Made with a 5-kilogram fresh black carp, using about 1.5 kilograms of the tail section, cooked with ingredients such as soaked dried mushrooms, bamboo shoots, red chili peppers, scallions, ginger, refined salt, soy sauce, MSG, sugar, starch, and lard. Stir-fried Yellow Eel Slices with Green Soybeans: The green soybeans are peeled, and the yellow eel is deboned and sliced, then marinated with salt, vinegar, soy sauce, cooking oil, and egg white for 5 minutes. The green soybeans are stir-fried with lard and wood ear mushrooms, then seasoned with minced ginger, scallions, sugar, white vinegar, and broth, and simmered briefly before being set aside. Next, lard is added again, and the marinated eel slices are poured in and stir-fried with wet starch. Finally, the green soybeans and seasonings are added and stir-fried together to complete the dish.