Xu Youcai’s Braised Yellow River Carp

Xu Youcai’s Braised Yellow River Carp

　　Xu Youcai’s Braised Yellow River Carp

　　Features:

　　Tender meat with rich aroma, bright red color and thick sauce. Combining both mid- and high-end qualities, it's a renowned specialty of the ancient city — delicious and affordable. Main ingredients:

　　One live Yellow River red-tailed carp (weighing one and a half catties), two taels of soaked sea cucumber. Ingredients:

　　Magnolia slices, fresh wood ear mushrooms, chili peppers, diced ginger, soybean sauce, vegetable oil, refined salt, egg white, starch slurry, refined lard, cooking wine. Method:

　　1. Dice the sea cucumber and magnolia slices into pea-sized pieces;

　　2. Scale and gut the fish, cut it open along the belly, score diamond-shaped cuts on both sides, drain the blood, soak briefly in soy sauce or salt water, then remove and coat with starch slurry;

　　3. Heat the vegetable oil, place the fish in the pan and keep turning it until the skin turns yellow but not burnt, then remove it;

　　4. Remove the fried oil, clean the pan, then heat one tael of refined lard, first add diced ginger, scallion segments, and refined salt, then add the sea cucumber, magnolia slices, and wood ear mushrooms, immediately pour in about half a catty of clear meat broth, bring to a boil, add the fried fish, turn it twice, add the starch slurry, then pour in cooking wine and soybean sauce, cook until it becomes a thick, creamy sauce before serving. Note: Use high heat and keep cooking time short.