Braised Crucian Carp Pot
Marinated crucian carp braised in seasoned base oil as a fragrant dry pot dish.
Ingredients
Crucian carp (gills, scales, and innards removed, washed and halved, scored on the back and cut into two pieces)
3
Base oil
50 g
Base sauce
600 g
Medicinal wine
20 g
Spices
a pinch
Chinese herbal spices
a pinch
Cilantro (cut into segments)
20 g
Scallion (cut into segments)
20 g
Instructions
1
Marinating
Add 1 g salt, 3 g MSG, 2 g chicken essence, 15 g ginger juice, 10 g cooking wine, and 5 g spicy seasoning (or fragrant spicy seasoning) to the main ingredient, then gently mix until evenly combined.
2
Braising
Pour the base oil into the pot, then add the base sauce, arrange the marinated main ingredient on top, and evenly sprinkle with medicinal wine, Chinese herbal spices, and spices. Braise at 270° for 4 minutes, then reduce to 130° for 3 minutes, add the sauce, braise for another 3 minutes, and finish by sprinkling scallion and cilantro on top.
