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Braised Carp

Name: Braised Carp
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1000 Carp; 15 Dried shiitake mushrooms; 200 Cooking oil (for frying aromatics); 5 Star anise; 2 Cinnamon stick; 80 Scallions; 30 Ginger; 80 Garlic; 100 Pork belly (sliced); 50 Shiitake mushrooms (sliced); 50 Winter bamboo shoots (sliced); to coat Cornstarch (for dusting fish); as needed Cooking oil (for frying fish); 50 Shaoxing wine; 50 Light soy sauce; to cover fish Hot water; 12 Salt; 2 MSG; 10 Sugar; 5 Dark soy sauce; 10 Cornstarch (for thickening); 15 Water (for slurry); 5 Sesame oil

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Braised Carp

	Ingredient	Amount	Notes
	Carp	1000
	Dried shiitake mushrooms	15
	Cooking oil (for frying aromatics)	200
	Star anise	5
	Cinnamon stick	2
	Scallions	80
	Ginger	30
	Garlic	80
	Pork belly (sliced)	100
	Shiitake mushrooms (sliced)	50
	Winter bamboo shoots (sliced)	50
	Cornstarch (for dusting fish)	to coat
	Cooking oil (for frying fish)	as needed
	Shaoxing wine	50
	Light soy sauce	50
	Hot water	to cover fish
	Salt	12
	MSG	2
	Sugar	10
	Dark soy sauce	5
	Cornstarch (for thickening)	10
	Water (for slurry)	15
	Sesame oil	5

A delicious Braised Carp recipe.

Cooking StepsHow to cook Braised Carp step by step

Step 1 Detail

Soak 15g dried shiitake mushrooms in water and set aside. Take one whole carp (about 1000g) and make deep diagonal cuts down to the bone on both sides. If the fish is too large, cut it in half at an angle — you can reassemble it on the plate after cooking. Dust the fish lightly with cornstarch.
Step 2 Detail

Heat 200g oil in a wok. Add star anise (5g), cinnamon stick (2g), scallions (80g), ginger (30g), garlic (80g), sliced pork belly (100g), sliced shiitake mushrooms (50g), and sliced winter bamboo shoots (50g). Fry over medium heat for about 20 minutes until golden brown. Remove the aromatics and set aside; keep the oil.
Step 3 Detail

Heat the reserved oil until it reaches about 70% of smoking point. Carefully slide in the carp and fry over high heat until both sides are golden and crispy. Pour off excess oil.
Step 4 Detail

Add Shaoxing wine (50g), light soy sauce (50g), and enough hot water to just cover the fish. Return the fried aromatics to the wok. Add salt (12g), MSG (2g), and sugar (10g). Cover with a lid and braise over low heat for 10 minutes.
Step 5 Detail

Remove the fish and reassemble on a serving plate if needed. Arrange the pork belly, shiitake mushrooms, and bamboo shoots around the fish. Discard the solid aromatics left in the braising liquid.
Step 6 Detail

Add dark soy sauce (5g) to the braising liquid. Bring to a boil and thicken with a cornstarch slurry (10g cornstarch mixed with 15g water). Simmer for about 5 minutes until the sauce is glossy. Finish with sesame oil (5g).
Step 7 Detail

Wipe any moisture from the base of the serving plate. Ladle the thickened sauce over the fish in several passes, coating evenly. Serve immediately.