Huai Bao Li (Stuffed Carp)
A whole carp stuffed with savory meat filling, pan-fried and braised to perfection. The fish remains intact, symbolizing reunion and happiness, ideal for festive banquets.
Ingredients
15 items- Whole carp 1 (about 750g)
- Ground pork 200g
- Scallions 2
- Ginger 1 piece
- Shaoxing wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Salt to taste
- Sugar 1 tablespoon
- White pepper a pinch
- Egg 1
- Star anise 2
- Cinnamon stick 1 small piece
- Cornstarch slurry as needed
- Cooking oil as needed
Nutrition
Steps （7 steps）
Clean the carp, pat dry, score both sides with 3 slits, rub with wine and a little salt, marinate for 15 minutes.
Combine ground pork with minced scallion and ginger, 1 tbsp wine, 1 tbsp light soy sauce, salt, white pepper, and egg; stir in one direction until sticky, about 2 minutes.
Stuff the filling into the fish belly, smooth it, and seal with toothpicks. Heat oil in a wok over medium heat, rub wok with ginger slices, then place the fish in.
Fry over low heat until both sides are golden, about 3-4 minutes per side, turning carefully. Remove and set aside.
Leave some oil in the wok, sauté scallion sections, ginger slices, star anise, and cinnamon. Splash in wine, add light soy sauce, dark soy sauce, sugar, and enough water to reach halfway up the fish.
Return the fish to the wok, bring to a boil, then reduce to low heat, cover and braise for 15 minutes, turning once halfway.
Transfer the fish to a plate. Reduce the sauce over high heat, thicken with cornstarch slurry, pour over the fish, and garnish with scallions.
Tips
Use fresh fish to minimize muddy taste; rub wok with ginger to prevent sticking; seal the stuffing firmly to avoid leakage; do not over-braise to keep the fish tender.
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