Ingredients
1 cleaned carp (about 750 g / 1.5 lbs)
Seasonings
150 g (about 2/3 cup) vegetable oil, 100 g (about 3.5 oz) ginger (cut into chunks), 100 g (about 3.5 oz) scallion (cut into sections), 5 g (about 1 teaspoon) minced garlic, 5 g (about 1 teaspoon) sugar, 25 g (about 2 tablespoons) Shaoxing wine, 15 g (about 1 tablespoon) dark soy sauce, 15 g (about 2 tablespoons) cornstarch slurry, 10 g (about 2 teaspoons) oyster sauce, 2.5 g (about 1/2 teaspoon) soaked and shredded dried tangerine peel, 0.5 g (about 1/8 teaspoon) sesame oil, salt, MSG, and white pepper to taste.
Instructions
1. Lightly crush the ginger pieces, blanch them in boiling water for about 1 minute, then remove; wash the carp and pat it dry.
2. Heat a wok over medium heat, add 60 g (about 1/4 cup) of oil, then pan-fry the carp until both sides are golden brown and remove. Add garlic, ginger, and scallions, stir-frying until fragrant. Splash in Shaoxing wine, then add water to taste, shredded dried tangerine peel, salt, MSG, sugar, oyster sauce, soy sauce, and 50 g (about 3 1/2 tablespoons) of oil, stirring to combine. Return the carp to the wok, cover, and simmer over low heat for about 15 minutes until cooked through. Transfer the fish to a serving plate.
3. Sprinkle white pepper over the ingredients in the wok, then thicken with a slurry of diluted cornstarch. Finally, stir in sesame oil and 40 g (about 3 tablespoons) of vegetable oil until well combined, then pour over the fish. This dish has a glossy red hue, tender and silky flesh, and a rich, aromatic flavor.