Braised carp

Overview

The three-foot carp in the Yellow River originally lived in Mengjin. It couldn't become a dragon by touching its forehead, but it returned to accompany ordinary fish.

Tags

• hot dishes
• private kitchen
• full banquet of manchu and han dynasties
• carp
• cooking wine
• coriander
• dried chili pepper
• fennel
• garlic
• light soy sauce
• old soy sauce
• onions
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Clean the fish, remove the fishy threads, cut with a knife, apply salt and cooking wine and marinate for 10 minutes

   

2. 2 Heat the pan, pour in oil, add carp and fry until set.

   

3. 3 Knot the green onions, slice the ginger, pat the garlic and put it into the pot together with the peppercorns, star anise, fennel and dried chilies.

   

4. 4 Stir-fry until fragrant, add white sugar, light soy sauce, dark soy sauce, salt, appropriate amount of boiling water, bring to a boil over high heat, and simmer over low heat for 20 minutes

   

5. 5 Reduce the sauce over high heat until thick, transfer to a plate and sprinkle with coriander.