Braised Crucian Carp
Tender crucian carp is pan-fried until golden and braised in a rich, savory sauce with vinegar, soy sauce, and aromatics until the liquid is thick and glossy.
Story
The fish is first fried to a crisp golden brown, then simmered slowly in a fragrant blend of vinegar, soy sauce, and spices. As the sauce reduces, it coats the fish in a deep, glossy glaze, creating a comforting dish with tender meat and a balanced sweet and sour flavor.
Ingredients
Live crucian carp
500g
Sichuan peppercorns
3g
Scallion
15g
Mature vinegar
50g
Light soy sauce
20g
White sugar
50g
Salt
6g
Cooking oil
500g (actual consumption 30g)
Cooking wine
50g
Star anise
3g
Ginger
15g
Garlic
15g
Instructions
1
Step 1
Scale the crucian carp, remove the gills, and gut the fish, taking care not to break the gallbladder; remove the black membrane from the inner wall and wash clean with water. Make diagonal cuts on both sides of the fish body. Cut the green onion into sections, slice the ginger, and crush the garlic. After marinating for 15 minutes, coat the fish body in flour, then lower it into the oil pan and fry until both sides are golden yellow.
2
Step 2
Set aside the green onion, ginger, and garlic. Mix a bowl of sauce by adding mature vinegar, light soy sauce, cooking wine, white sugar, salt, Sichuan peppercorns, and star anise.
3
Step 3
Use another pot, add cooking oil, and heat it to sauté the green onion, ginger, and garlic until fragrant. Add the fried crucian carp. Pour in the bowl of sauce, add boiling water to submerge the fish body, cover the pot, bring to a boil over high heat, then turn to medium-low heat and stew until the soup is thick and rich in color before serving.
