Carp (Chep fish)In order to make braised carp with purple taro, you first need purple taro. The outer layer of the purple taro stems is removed and they are dried in a shady place until slightly wilted. Do not expose the purple taro stems to strong sunlight, as this will dry them out and they will no longer be crispy when pickled.
After drying, the purple taro stems are washed thoroughly to remove all dirt and then left to drain. Cutting the purple taro stems into bite-sized pieces, then soaking them in diluted salt water for about 30 minutes and then rinsing them several times with clean water to prevent an itchy sensation in the mouth when eaten. Next, the purple taro stems are squeezed with white salt and placed in a clean glass jar along with rice water and salt for a few days before they are ready to eat. A quality pickled cucumber should have a purplish-yellow color, a chewy, crunchy texture, a mild sourness, a delicious aroma and not cause itching.
After pickling, the purple taro is rinsed with water to reduce the sourness, making it an ingredient for dishes such as soups, braised fish, and fried dishes. It has a chewy, crunchy texture and a slightly sour, spicy, salty and sweet flavor, giving it a distinctive taste.
Carp can be prepared into many delicious dishes such as grilled, fried, braised, steamed, porridge, hot pot,... However, to cook a delicious pot of braised carp with pickled vegetables, you need the secret to choosing fresh fish, selecting pork belly and the secret to braising the fish...
Firstly, buying river carp, cleaning off the scales, cutting off the fins and tailing, removing the gills, gutting it, then washing it thoroughly with coarse salt, rinsing it with water and letting it drain. Washing the pork belly and cutting it into small, bite-sized pieces. Taking the pickled purple taro out and squeeze out the excess water.
Placing a pan on the stove, add cooking oil and heat it up; using just enoughing oil to fry the fish. When the oil is hot, add the fish to fry, note that you only need to fry the fish until both sides are golden brown, there’s no need to overcook it. Once the fish is cooked to a golden brown on both sides, removing it from the pan.
Next, placing a non-stick pan on the stove, turning on low heat and do not add any cooking oil. When the pan is hot, add the lard and fry, the lard will gradually melt and the cracklings will dry out. Once the cracklings are dry (but not too dry), removing them and set them aside. Scoop out some of the excess lard from the pan, then add the pork belly and stir-fry until browned, finally, removing the pork belly from the pan. Adding the tomatoes to the pan, sauté them until cooked, then adding the purple taro and stir well. This step helps the pickled cucumbers absorb the oil, making them softer and tastier when eaten. Place a large pot on the stove, add the pickled cucumbers, tomatoes, and pork, along with a few slices of ginger, dried onions and chili peppers (if you want it spicy). Next, adding enough water so that it almost covers the melon, then turning on the stove to cook.
When the water boils, adding a little turmeric powder to the pot for a beautiful color, then adding the pork belly and carp and simmer over low heat for 15-20 minutes, while braising, you can flip the fish over so that it absorbs the rich flavors of the seasoning. Once the carp and cucumber are cooked until tender, there is still a relatively large amount of liquid left in the pot, season with salt and pepper to taste, then turn off the heat and serve with hot rice or fresh noodles.
Braised carp with purple taro is a dish suitable for family meals, especially at the beginning of spring. This braised dish, served hot with fluffy rice, is incredibly delicious. The carp is tender, fragrant and sweet, infused with rich flavors; the purple taro has a slightly sour taste and a crunchy texture; the pork belly is soft, fatty and aromatic, captivating the senses. When you taste this braised carp with pickled vegetables, all your senses will be captivated.
In some localities, many people seek good fortune in the new year by eating carp, a fish believed to have overcome obstacles to transform into a dragon. They believe that eating carp during the first three days of the Lunar New Year will bring good fortune and success throughout the year, especially in studies and work…
