下巴划水

Ingredients (for 4):

• Carp head - 1
• Carp tail - 1
• Carp belly - 1 piece
• Spring onion - 4 sprigs, cut into sections
• Ginger - 1 large piece, cut into slices
• Shallot - 1, smashed
• Oil - 3 tbsp + 2 tsp
• Water - 2 cups
• Sesame oil - 1 tsp
• Chinese yellow wine - 1/4 cup
• Soy sauce - 2 tbsp
• Dark soy sauce - 2 tsp
• Sugar - 2 tsp
• Salt - dashes

Procedures:

1. De-scale the carp, cut in halves the fish tail along the main bone.

2. Clean the fish head and remove the dark matters, then cut along the jaw.

3. Heat the wok on medium-high temperature, and add 2 tbsp of oil to coat the wok when the wok is hot. Turn to medium temperature and pan-fry the fish belly and tail. Avoid turning until the fish skin is detached from the wok. Pan-fry both sides until golden. Remove from the wok.

4. Add a tbsp of oil and repeat the process for the fish head, first pan-frying the inside part. When it is golden then turn to the other side. Remove from the wok.

5. Add two tsp of oil and add the ginger slices in. Cook for a short while until fragrant.

6. Add the shallot and spring onion, and stir-fry for a short while.

7. Add Chinese yellow wine, then add the soy sauces and sugar, as well as the water.

8. When the sauce boils, add the fish head, tail and belly in. Add the salt and cover the wok with lid to cook for 10 minutes.

9. Remove lid, and turn the fish to cook to get colour on the other side until the sauce is reduced. 

10. Add the sesame oil and serve.