Home-Style Braised Common Carp

家常炖鲤鱼

Home-Style Braised Common Carp — Home-styleJinan home cooking.

Ingredients

• common carp
• garlic
• scallion
• light soy sauce
• Shaoxing wine
• rock sugar

Instructions

1. Rinse carp thoroughly. Rub cavity and skin with 1 tbsp Shaoxing wine and 5 g (1 tsp) salt. Let sit 10 minutes. (Surface glistens lightly with moisture, no visible slime)
2. Bring 1.5 L (6¼ cups) water to boil in a large pot. Add 10 g ginger (sliced), remaining Shaoxing wine, and 10 g scallion whites. Gently lower carp into boiling water. Parboil 3 minutes, skimming foam. (Foam rises rapidly, then subsides after 1 min)
3. Remove carp with slotted spoon; rinse under cold water to stop cooking and remove residual scum. Pat dry. (Fish surface is completely matte and cool to touch)
4. Heat 15 ml (1 tbsp) oil in a clean pot over medium heat. Sauté garlic and scallion whites until fragrant (1 minute). Place carp on top. Add light soy, rock sugar, and 400 ml (1¾ cups) warm water. (Garlic turns pale gold, edges just beginning to color)
5. Bring to gentle boil, then cover and simmer on low heat 40 minutes. Uncover, add scallion greens, and reduce sauce 5 minutes until glossy and slightly syrupy. (Sauce clings to fish in thin, even layer; bubbles pop slowly)