Braised Carp in Soy Sauce

Ingredients

• Scallion, ginger, garlic, dried chilies
• Oil, salt, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, cooking wine, sugar
• Carp, pork belly

Steps

1. Note: the fish below has already been lightly cleaned by the seller—scaled and gutted.
2. Wash the scallion, ginger, garlic and dried chilies separately.
3. Cut the white part of the scallion into sections about 4 cm long, then split each section into four.
4. Slice the ginger about 3 mm thick.
5. Smash one garlic clove and mince it; cut the rest in half.
6. Cut the dried chilies into four pieces each.
7. Slice the pork belly into pieces about 4 cm × 4 cm.
8. Rinse the fish.
9. Score a few diagonal cuts into the thick flesh on the back so the seasoning can penetrate.
10. Pour plenty of oil into the wok, heat to about 70% (just starting to smoke), fry the fish for 1 minute until the skin firms slightly, then remove (don't flip it right away—wait a moment before turning). Pour out the frying oil, leaving a little in the wok.
11. Heat the remaining oil, add the pork belly and stir-fry until fragrant.
12. Add the dried chilies, scallion, ginger and garlic halves, and stir-fry for 1 minute.
13. Put the fried fish into the wok.
14. Pour along the edge of the wok:
15. 50 ml cooking wine
16. 50 ml aged vinegar
17. 50 ml Maggi-style light soy sauce
18. 20 ml dark soy sauce for color
19. 5 ml oyster sauce for umami
20. 5 g salt
21. 50 g sugar
22. Add water to cover the fish.
23. Turn to medium heat and bring the water to a boil.
24. Turn to low heat and simmer gently so the flavors soak in.
25. After 15 minutes, open the lid and pick out the scallion, ginger, garlic and dried chilies.
26. Turn to high heat to reduce the sauce; when about 1/4 remains, sprinkle the minced garlic, turn off the heat and plate.
27. The braised carp is ready!