Group Leader's Fish with Green Garlic
Materials
| Carp | One fish, about 3 kg |
| Green garlic | Four cloves |
| Fermented black beans | Two tablespoons |
| Fermented bean curd | One box |
How To Make
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Separate the green garlic stems and leaves. Smash a few cloves of garlic.
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Grab some fermented black beans. Prepare ginger and scallions. Soak three to four shiitake mushrooms.
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Chop the fish into large pieces. Make a cut through the body, and chop the fish head into three sections. Cut the fish body into four sections.
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Pan-fry the fish. Use a hot pan with a bit of cool oil and some salt; make sure to dry the fish well.
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Fry for four to five minutes on each side. Since the fish has a lot of moisture now, it needs to be cooked longer than when I was younger. Once it's well-seared, remove excess oil, then sauté scallions, ginger, garlic, and fermented black beans. Add the green garlic stems, two to three tablespoons of light soy sauce, one tablespoon of fermented bean curd, two tablespoons of rice vinegar, one block of rock sugar (about two tablespoons of white sugar), three bowls of water, shiitake mushrooms, and konjac noodles. Bring to a boil with the fish in it, cover and simmer over medium heat for ten minutes. Taste to check for flavor (this should be sufficient), sprinkle with green garlic leaves, cover and steam for three more minutes, and by then, the sauce should have reduced significantly—it's ready to serve.
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This fish has a decent liver—delicious!
