Braised White Peach

Braised White Peach

　　Braised White Peach

　　　The head of a black carp is split into two halves, trimmed around the eyes and chin to form a neat round shape. White peaches are cooked with seasonings until the sauce becomes thick and glossy. The dish has a rich reddish-brown color, tender and smooth texture, rich yet not greasy, with bones but no bones, bones that won’t get stuck in the throat, slightly sweet amid the saltiness, and even the bones are flavorful.

　　【Ingredients】:

　　12 black carp head halves, 6.5g scallion segments, 6.5g minced ginger, 20g sugar, a small amount of caramel color, 45g Shaoxing wine, 50g soy sauce, a small amount of vinegar, a small amount of MSG, 25g cornstarch.

　　【Method】:

　　1. Heat 75g lard in a pan with scallions and ginger. Place the black carp head halves in the pan (make sure the eyes are facing upwards, otherwise they may fall out). Do not flip them over. Add wine and let it sizzle briefly, then cover with a lid and simmer.

　　2. Add soy sauce, sugar, caramel color, and 250g water. Cook for about seven to eight minutes until the sauce is about 60% reduced. Flip the fish, then add cornstarch and lard, flip again, drizzle with vinegar, and serve.