Page 59 - hakka 2025

烧鲤

Braised Carp

■ 主料 ■ Main Ingredient
青鲤鱼 1条(750克) 1 black carp (750 grams)

■ 辅料 ■ Auxiliary Ingredients
香菇丝 10克 10 grams shredded mushrooms
姜条 20克 20 grams ginger strips
葱段 20克 20 grams green onion segments
西红柿 50克 50 grams tomatoes

■ 调料 ■ Seasonings
蚝油 1茶匙 1 teaspoon oyster sauce
生抽 2茶匙 2 teaspoons light soy sauce
老抽 1茶匙 1 teaspoon dark soy sauce
白糖 1茶匙 1 teaspoon sugar
味精 1茶匙 1 teaspoon MSG
生粉 1茶匙 1 teaspoon cornstarch
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)
水淀粉 2汤匙 2 tablespoons starch slurry
二汤 200克 200 grams light broth

■ 制作流程 ■ Method
1. 将鲤鱼宰杀清洗干净，无需去鱼鳞。用食盐和生 1. Clean the carp thoroughly without removing the
粉均匀抹在鱼的内外，腌制入味。 scales. Rub salt and cornstarch on the inside and out-
2. 将锅烧热后倒入食用油加热，待油温升高后，将 side of the fish, let it marinate to enhance flavour.
鲤鱼放入锅中炸至金黄酥脆后，捞出摆入盘中备 2. Heat the wok and add the cooking oil to heat. Once
用。 the blended oil is hot, place the carp into the wok
3. 锅中留少许油，加入辅料翻炒出香味，随后倒入 and fry until golden and crispy. Remove the carp and
入二汤和调料，用水淀粉勾芡，再加入加入少量 place it on a plate for later use.
的油搅拌均匀，然后淋在鲤鱼身上即可。 3. Leave a small amount of oil in the wok. Add the auxil-
iary ingredients and stir-fry until fragrant. Then pour
■ 风味特色 in the light broth and add seasonings. Thicken the
外脆里嫩，口感嫩滑，鲜味十足。 sauce with starch slurry and add a small amount of
oil. Stir evenly and pour the sauce over the carp.

■ Flavour Characteristics
Crispy on the outside, tender and smooth on the inside.

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