Ingredients
350 g (about 12 oz) of green carp.
Seasonings
75 g (about 5 1/3 tbsp) lard, 25 g (about 1 1/2 tbsp) Shaoxing wine, 20 g (about 1 1/4 tbsp) soy sauce, 15 g (about 1 tbsp) scallions, 15 g (about 1 tbsp) sugar, 10 g (about 2 tsp) ginger, 7.5 g (about 1 1/2 tsp) sesame oil.
Instructions
1. Wash the tail section of the black carp, then make 3 to 5 lengthwise cuts along the tail, keeping the tail fin intact.
2. Place a wok over high heat and heat until hot, then add lard and stir-fry the scallion segments until they turn yellow and release their fragrance. Remove the scallions, add the fish tail, and pan-fry until both sides are golden. Splash in Shaoxing wine, cover briefly, then add minced ginger, soy sauce, sugar, and water. Cover the wok, bring to a boil, then reduce to low heat and braise for 8 minutes. Return to high heat to reduce the sauce until thickened, drizzle with sesame oil, and carefully arrange the fish tail neatly on a serving plate. This dish has a rich reddish-brown color, a savory-sweet flavor, and tender, succulent flesh.