Hi, this is Wang Gang. Today I wanna show you:
Braised Dry Carp!
Firstly, prepare a fresh carp (approximately 750 g)
Remove the fish scale and viscera then clean the fish with water.
The fish is not strictly limited. You can buy carp, grass carp or crucian.
Next, cut the fish.
Make a slash in the head and tail.
This can make it much easier to take out the fishy line.
Find the fishy line at the head of the fish and remove it.
You can leave this step to the fish market assistant.
Make slashes in both side of the fish. (I don't know how to translate this step, it's called 'flower blade' in Chinese.)
Now we need to pickle the fish.
Cut ginger(15 g) into pieces.
Cut one green onion into pieces.
Add some Chinese cooking wine and pickle the fish for 15 minutes.
You can also use beer instead of cooking wine.
Prepare a small streaky pork and cut into dices.
This dish must be served with pork so that it will taste delicious.
Prepare 30g red pickled chili and cut into pieces.
Cut 15g ginger into small pieces.
Cut 20g garlic into small pieces.
Cut a mushroom into small pieces.
Cut 2 yellow bamboo shoots into small pieces.
Leave the bamboo shoots if you cannot find where to buy.
Now, time for cooking.
Heat the wok and add much oil (oil for deep fry)
Or you can use a fry pan to fry.
Use big fire until the oil reaches the temperature of 210˚C
Then use small fire and put the pickled fish in the wok.
Use middle fire to fry the fish...
in order to make the fish fully cooked and become golden.
You need to pour the hot oil on the fish when frying....
so you don't need to flip the fish.
Fry for 3 minutes and scoop up the fish.
Dump the oil and move to the next step.
Add some oil.
Then add few Sichuan green peppers (available in Asian grocery.)
Add the prepared streaky pork.
Use middle fire and stir fry the pork until the lard can be seen.
Then put the seasoning into the wok (ginger, garlic, chili) and stir fry.
When they smells appetizing, add 8g bean paste (also available in Asian grocery)
Stir fry until the red oil can be seen.
Then add the mushroom and yellow bamboo shoots and fry until they are not rare.
Then add 20g cooking wine.
Add some water. Use big fire to boil.
After the sauce is boiling, we start to flavour the sauce.
Add 1g salt.
Add some sugar to enhance the flavour.
Add some pepper powder.
Add 2g light soy sauce.
Add 1g vinegar to soften the fish.
Then turn to small fire and put the fish in.
Use small fire and braise for 10 minutes (You may need 15 minutes when cooking at home)
Constantly pour the sauce on the fish when braising...
in order to have the fish uniformly heated.
10 minutes later, turn to middle fire to reduce the sauce.
When the sauce becomes thick, scoop up the fish and put in the plate.
Be careful otherwise the fish will crushed.
Add some tail oil in the sauce and pour the sauce on the fish.
A great delicacy 'Braised Dry Carp' is done
Now time for a 'technical conclusion.'
1.The fish is not strictly limited. You can use other kind of fish like crucian.
2.The oil must reach 210˚C before frying the fish...
until the fish becomes golden and crispy.
3.When braising the fish, use small fire. When reducing the sauce, use middle fire.
4.When reducing/thicken the sauce, do not add starch.
That's all for today's dish: Braised Dry Carp
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