Chinese carp recipes have a long history. Fish recipes are meaning auspicious, so fish is a must for Chinese New Year. Chinese carp are rampant in some European and American waters, because the United States and Europe are not used to eating Chinese carp. In fact, it is very delicious when cook it with Chinese recipes.
Now this recipe uses the belly of grass carp as the main ingredient. Grass carp is one of the Chinese carp, they are large and meat thick, but there are more fine fish bones. So I chose the belly because this part is no small fish bones and the meat is very tender.
After cleaning the carp belly, reduce the water on the surface. Cut into two fingers wide strips, with a little salt, pepper powder, peanut oil mix well, marinate for 10 minutes.
Then prepare the sliced ginger and garlic, red chili and scallions. Heat work with high heat, pour a little oil, then turn to medium heat, put in the marinated fish flatwise, fry until golden on both sides, remove and set aside.
Do not waste the remaining oil in the wok, reheat it, add the ginger, garlic and scallions and stir-fry until fragrant. Pour in a little cooking wine, hot water, then add light soy sauce, oyster sauce and sugar, stir well.
Place the grass carp belly into the wok lightly, bake it over medium heat until fragrant. Shaking the wok occasionally so the sauce is evenly absorbed.
Remove the fish pieces gently when the water is almost dry, then pour the remaining sauce over the carp belly, sprinkle with chopped green onion and red chili.