This [braised water rowing] was once so popular in Shanghai that many people regard it as a Shanghai dish. In fact, this dish is an authentic Huizhou dish.


1 silver carp
1 tablespoon salt
7 rock candy
1 ginger
1 garlic
1 tablespoon pepper
1 small handful of dried pepper
1 tsp cooking wine
2 tablespoons raw soy sauce
1 tablespoon soy sauce
1 tablespoon water starch
1 tablespoon chopped pepper sauce
2 shallots
Appropriate amount of vegetable oil


Step 1
The tail of the fish is stabbed along the left side of the central spine of the fish. Do not cut it off. Go deep into 2 / 3 of the depth of the fish

Step 2
Similarly, cut along the right side of the central spine of the fish, and don't cut it off; First deal with the left half of the fish, cut from 1 / 2 of the side of the fish, open the plate horizontally, and try to make the plate as large as possible, but don't cut it off. Also handle the fish on the right half

Step 3
Next, treat the fish meat of the spine, stick to the spine and slice the fish meat horizontally towards the tail; Then turn the part under the film to the outermost side, so that the whole fish tail is "fan-shaped"

Step 4
Put the treated fish tail into the plate and apply a little salt, especially the fish skin, so that the skin will not be broken when frying for a while; Prepare ingredients

Step 5
When the oil in the pot is 40% hot, pour in onion, ginger, garlic and dry red pepper

Step 6
1 tablespoon pepper, turn to low heat and slowly stir out the flavor; When the oil temperature is 70 or 80% hot, put in the fish tail and fry it slightly. Don't turn over

Step 7
Cook the cooking wine while it is hot; 1 tablespoon chopped pepper sauce. (optional)

Step 8
Pour in boiling water to cover the fish. Add 1 tablespoon of soy sauce

Step 9
Add 2 tablespoons of raw soy sauce and 7 or 8 crystal sugar

Step 10
After the big fire boils, turn to the small fire, cover and simmer for 5 or 6 minutes (if the water is not added much, you can scoop the soup with a spatula and pour it on the fish constantly. Don't turn the fish, it's easy to break); Thicken the soup, add a little starch and thicken it; Put the shallots in the pan and put them out of the pan