Ginger and Scallion Braised Grass Carp Belly

Name: Ginger and Scallion Braised Grass Carp Belly
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 1 piece grass carp belly; 1 little cilantro; 1 bunch scallions; 2 shallots; 4 cloves garlic; 4 slices ginger; 4 dried shiitake mushrooms; 5 slices carrot; 1/2 teaspoon salt; 1 pinch pepper; 1 tablespoon Shaoxing wine; 1 small amount of julienned ginger; 7 tablespoons Shaoxing wine; 1 tablespoon soy sauce; 1/2 teaspoon sugar

十二道燶味 @cook_9616987

Ginger and Scallion Braised Grass Carp Belly

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Ingredients

30 minutes

2 people

Ingredients:
1 piecegrass carp belly
1little cilantro
1 bunchscallions
2shallots
4 clovesgarlic
4 slicesginger
4dried shiitake mushrooms
5 slicescarrot
Fish Marinade:
1/2 teaspoonsalt
1 pinchpepper
1 tablespoonShaoxing wine
1small amount of julienned ginger
Sauce:
7 tablespoonsShaoxing wine
1 tablespoonsoy sauce
1/2 teaspoonsugar

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Steps

30 minutes

1

Clean the grass carp belly and cut it into pieces. Marinate for 30 minutes with the following:
1/2 teaspoon salt
A pinch of pepper
1 tablespoon Shaoxing wine
A small amount of julienned ginger
2

Slice and chop the aromatics.
3

Pan-fry the fish pieces until fragrant and set aside.
4

In a pan, sauté the ginger, garlic, and scallions until fragrant. Add the shiitake mushrooms, carrots, some scallion segments, and cilantro, and continue to sauté until aromatic.
5

After the aromatics are fragrant, add 3 tablespoons water, 3 tablespoons Shaoxing wine, 1 tablespoon soy sauce, and 1/2 teaspoon sugar. Mix well, place the fish belly on top, and braise over medium heat for five minutes.
Then add 1 tablespoon Shaoxing wine, some more scallion segments, and cilantro. Braise for another minute, and it's done.