Main Ingredients:
White carp belly: 1 piece.
Auxiliary Ingredients:
Early pear: 1; Ginger shreds: appropriate amount.
Seasonings:
Salt: appropriate amount; Sugar: appropriate amount; Vinegar: appropriate amount; Soy sauce: appropriate amount; Monosodium glutamate: appropriate amount; Pepper: appropriate amount.
Taste: Original; Cooking Method: Braising; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Crispy White Carps in Early Sauce
Prepare the pear, wash it and do not peel it completely (peel two long pieces of skin, then cut a slice of pear and soak it in light salt water, which will be used for decoration later).
Cut the remaining pear into small pieces and put it in a blender to make a puree.
Prepare the sauce: in a small bowl, add appropriate amount of salt, pepper, monosodium glutamate, sugar, dark soy sauce, vinegar, and a little water, mix well. Cut the ginger into shreds.
Fry the fish: to be honest, I’m not good at frying fish. According to my mother, heat the pan and add oil when it’s hot. However, I still accidentally removed the fish skin… When frying, add a few shreds of ginger and remove them when the fish is cooked.
Start cooking: put the fish in the pan (without adding oil), add ginger shreds, and pour in the sauce that was prepared earlier (do not add too much, otherwise the sauce will not be thick enough in the end. I only used half of the sauce in the bowl). No need to add salt, as the salt added during the fish marinating and the salt in the soy sauce are enough. When the sauce is almost reduced, add the pear puree. (If you have lemon, squeeze some lemon juice into the dish at this time.) Plate the dish. The finely shredded pear skin from earlier can be added on top, but the green skin of the lime is better as it adds more fragrance.
