Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.
Ingredients
18 items- Carp 1 whole (about 750g)
- Ground pork 150g
- Dried shiitake mushrooms 3
- Winter bamboo shoots 50g
- Ham 30g
- Scallion 20g
- Ginger 10g
- Garlic 3 cloves
- Shaoxing wine 1 tbsp (15ml)
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1 tsp (5ml)
- Sugar 2 tsp (10g)
- Rice vinegar 1 tbsp (15ml)
- Salt to taste
- White pepper a pinch
- Egg 1
- Cooking oil as needed
- Cornstarch slurry 1 tbsp cornstarch + 2 tbsp water
Nutrition
Steps （8 steps）
Scale the carp, remove the gills, and cut a 6cm slit along the belly. Remove internal organs, rinse and pat dry. Score both sides three times down to the bone. Rub with wine and salt; marinate for 10 minutes.
In a bowl, combine ground pork with diced shiitake, bamboo shoots, ham, egg, salt, white pepper, and light soy sauce. Stir in one direction until sticky, about 3 minutes.
Gently stuff the filling into the fish cavity without overstuffing. Secure the slit with toothpicks to prevent leaking during cooking.
Heat oil in a wok over medium heat to 170°C. Holding the tail, fry the fish until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Sauté scallion, ginger, and garlic in a little oil until fragrant. Add 500ml broth, Shaoxing wine, light and dark soy sauces, sugar, vinegar, and salt. Bring to a boil over high heat.
Place the fish into the sauce, reduce heat to medium-low, and simmer for 10 minutes, turning once. Cook until a chopstick pierces the thickest part easily.
Transfer the fish to a serving plate. Bring the remaining sauce to a boil, add the cornstarch slurry, and stir until thickened and glossy. Pour over the fish.
Garnish with chopped scallion or cilantro leaves. Serve immediately while hot to enjoy the rich aroma and tender texture.
Tips
Do not overstuff the fish to avoid splitting; pat dry before frying to prevent oil splatter; braise over medium-low heat for better flavor absorption.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.