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墨書 Inktalez
The ingredients had already been prepared at the hotel, and by the time they returned, everything had been delivered to the old gentleman's residence. A carp weighing around three pounds was the last dish for the evening.
The fish was scaled and cleaned, then cut from behind the gills at an angle down to the spine, before being flattened and pushed forward by two and a half inches. Every three centimeters, a cut was made until reaching the spine, continuing all the way to the tail. The gills were removed, and after rinsing again, it was placed in a bowl filled with clean water, sprinkled with a little salt, and half a can of beer was poured over it to soak. This completed the preparation of the fish.
The salt has penetrating properties; a light brine helps firm up the fish meat and makes it easier for batter to adhere before frying, while also imparting a hint of flavor. The beer served a simpler purpose: it helped eliminate the muddy taste of the carp.
Seven or eight cloves of garlic were smashed to release their essence and then minced. Three or four slices of ginger and a section of scallion white were prepared by removing their cores and chopping them finely, ensuring uniform size to prevent burning when fried.
With the ingredients ready, it was time to prepare the batter: seven parts starch to three parts flour, mixed with beer and some water to ensure an even coating on the fish. The batter needed to be sticky enough to hold onto the fish without overwhelming it, as too much flour would affect the texture after frying.
After letting the batter rest for a while, it would create a fluffy and crispy coating when fried. The soaked fish was taken out and dried with paper towels to prepare for battering. The batter was evenly applied inside and out before heating oil to medium temperature for frying. Holding the fish by its tail with its head facing downwards, it was gently lowered into the hot oil to begin frying.
While frying the fish, it was time to prepare the sauce. Scallions, ginger, and garlic were added to a pan to release their fragrance before pouring in a small bowl of vinegar. Once it bubbled vigorously, another small bowl of water was added along with sugar.
The amount of sugar should balance out the acidity of the vinegar; neither flavor should overpower the other. A small bowl of sugar was added to the pan, followed by a spoonful of soy sauce for color. Once dissolved, water starch was added to thicken the sauce.
With low heat reducing the sauce, it was nearly time for serving as the carp finished frying. The fish was plated and drizzled with sauce from its head downwards; thus, Sweet and Sour Carp was ready for presentation.
This time, they didn’t wait for Shi Tian any longer. After all, tonight’s two dishes were not prepared using ordinary home-cooking methods but rather followed elaborate recipes that required more time. If they waited too long, the dishes would cool down and lose their flavor.
The first dish, Scallion Braised Sea Cucumber, took Shi Tian nearly an hour to prepare; other home-cooked dishes were relatively quick but this last Sweet and Sour Carp took four or five times longer without high heat cooking methods involved.
This was still with considerable assistance from the hotel in preparing many ingredients beforehand; otherwise, just preparing those ingredients or seasonings alone could have taken an entire day!
“Let’s taste this Sweet and Sour Carp,” Shi Tian said as he brought the dish to the table and sat down. “This is my first time preparing this dish using traditional methods; there are still some aspects I need to master!”
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