This dish comes with an auspicious "buff" during the Spring Festival. The carp leaping over the dragon gate symbolizes continuous good fortune; eating it might just help you "leap over the dragon gate" in life, ensuring smooth sailing. Originally just an ordinary carp, it undergoes a transformation, instantly becoming a braised legend on the dining table, a true "carp" of wisdom! This braised carp is practically a "Transformer" of the fish world; the moment it's served, it draws everyone's attention. Moreover, its "inner strength" is remarkable: the fish is tender and juicy, melting in your mouth, with every bite bursting with the freshness of the fish and the richness of the sauce. The flavor is perfectly balanced between sweet and sour, salty and savory, like a "braised tango" dancing on your tongue, making it utterly irresistible...
Materials
Steps for making braised carp
This carp, just caught from the reservoir, is incredibly plump!
Heat the pan with cold oil, sprinkle some salt in the pan, then add the fish to form a non-stick layer. Make a few cuts on both sides of the fish's back to help it absorb the flavor.
Fry until golden brown on one side, then flip and fry until golden brown on the other side to prevent the skin from breaking.
Sauté ginger, scallions, and garlic in a pan until fragrant, then add sugar, vinegar, light soy sauce, and dark soy sauce for color.
Place the fish in the water, then pour in boiling water to cover two-thirds of the fish.
Simmer for ten minutes;
Turn the dish over and simmer for another ten minutes, then sprinkle with white pepper powder and reduce the sauce over high heat.
Plate it up and sprinkle with cilantro...
Tips for braised carp
It must be stewed thoroughly. As the saying goes, tofu needs to be boiled a thousand times and fish a thousand times. Only when it is stewed properly will it absorb the flavor.
