Ingredients

2 kilograms large carp

250 grams fresh ginger

250 grams fresh scallions

6 tablespoons oil

40 grams wine, double distilled

2 cups water

4 grams monosodium glutamate (MSG)

5 grams coarse sea salt

1 dash pepper

7 to 8 drops sesame oil

1/2 teaspoon sugar

8 to 9 drops dark soy sauce

12 grams fresh coriander leaves

Method

Clean the carp, remove the head and tail, halve it in the back, and slice, but do not skin. Carp scales have a crispy, chewy texture and are edible. Peel and crush the piece of fresh ginger. Remove the roots from the scallions, and then cut into halves.

Heat wok until slightly smoking. Carefully add oil. Sauté the ginger and scallions to bring out the aroma. Add carp and lightly brown on both sides. Add wine, water, MSG, coarse sea salt, pepper, sesame oil, and sugar.

Bring to a boil before adding the dark soy sauce. Dark soy sauce will retain its dark color only if it is added when the liquid is boiling. Cover and braise over high heat for 20 minutes. Taste and add salt if necessary. The carp can take in quite a lot of flavor. If thicker sauce is desired, add cornstarch mixed with water.

Serve topped with the coriander.