Home-style Braised CarpCarp



Matsutake: One carp, green onion,ginger, garlic,star anise，, Sichuan pepper, dried red chili.，soy sauce，sugar, cooking wine, whitevinegar, salt.

Steps;

1. Prepare the green onion, ginger, garlic, dried red chili, star anise, and Sichuan pepper.

2. One carp, scale off and clean thoroughly.Make a cut at the head and tail respectively, making slashes on both sides, remove the fish gall by gently pulling with your fingernail.

3. Slash the carp's body, marinade it with salt and cooking wine for a while.

4. Heat a wok over medium heat, add oil. Once hot, place the carp in, use low heat to fry until both sides are golden brown, then remove.

5. Add sliced green onion, ginger, garlic, dried red chili, star anise, and Sichuan pepper to the wok and stir-fry until fragrant.

6. Add sugar, cook until melted, pour inwhite vinegar, cooking wine, soy sauce, and bring to a boil.Add water, use high heat to boil.7. Place the fried carp back into the wok, switch to low heat and simmer for 15-20 minutes until the broth is reduced, garnish with green onion slices before serving.Ha ha, for a nice presentation, I sprinkled some dried red chili on top before serving it on the table.

Put the fried fish into the pot, bring to a boil over high heat, then reduce to low heat and simmer for 15~20 minutes until the sauce thickens.Ha ha, for looks, I sprinkled some red pepper threads on top before serving it on the table.