Braised Crucian Carp with Amomum

Name: Braised Crucian Carp with Amomum
Ingredients: 1 piece about 600g Crucian carp (stunned, scales scraped off, internal organs removed and gills dug out, washed); 4g Amomum fruit; 3g Dill; 3g Dried chili; 1g Long pepper; 2g Pepper; 10g Ginger slices; 10g Garlic slices; 5g refined salt; 8g white sugar; 250g clear water; 15g raw oil

Pan-fried crucian carp simmered with amomum, dill, and other spices until the broth is thick and deeply flavorful.

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Story

A classic comforting dish that highlights the natural delicacy of fresh crucian carp, elevated by the warm, aromatic notes of amomum and dill. Through a patient braising process, the essence of the spices deeply permeates the fish, resulting in a rich, savory, and thickened broth that is both nourishing and deeply satisfying.

Ingredients

Crucian carp (stunned, scales scraped off, internal organs removed and gills dug out, washed) 1 piece about 600g

Amomum fruit 4g

Dill 3g

Dried chili 3g

Long pepper 1g

Pepper 2g

Ginger slices 10g

Garlic slices 10g

refined salt 5g

white sugar 8g

clear water 250g

raw oil 15g

Instructions

Preparation

Stun the crucian carp, scrape off the scales, remove the internal organs and dig out the gills, and wash clean.

Pan-frying

Put garlic slices and cooking oil into the wok (pot) at the same time and fry until fragrant. Add the ginger slices and the crucian carp together, and pan-fry both sides of the fish thoroughly over low heat.

Simmering

Add clean water, and also put Amomum villosum, dill, dried chili peppers, long pepper, and pepper into the wok (pot). Cover with a lid and cook until the sauce is nearly reduced by half.