Braised Crucian Carp with Fermented Black Beans

Name: Braised Crucian Carp with Fermented Black Beans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 750 g crucian carp; 100 g raw pork leaf fat (scored into wheat-ear pattern); 150 g fermented black beans; 15 g scallions (cut into segments); 15 g ginger (sliced); 5 g garlic (sliced); 100 g peanut oil; 100 g sweet bean paste; 10 g soy sauce; 10 g Sichuan peppercorns; 10 g star anise; 15 g sugar; 20 g Shaoxing wine; 250 g clear broth; 50 g starch; 100 g Sichuan pepper oil

A classic Shandong dish featuring a glossy red hue, tender texture, rich savory aroma, and a long, lingering aftertaste.

1h 0m

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Braised Crucian Carp with Fermented Black Beans

Ingredients

crucian carp 750 g

raw pork leaf fat (scored into wheat-ear pattern) 100 g

fermented black beans 150 g

scallions (cut into segments) 15 g

ginger (sliced) 15 g

garlic (sliced) 5 g

peanut oil 100 g

sweet bean paste 100 g

soy sauce 10 g

Sichuan peppercorns 10 g

star anise 10 g

sugar 15 g

Shaoxing wine 20 g

clear broth 250 g

starch 50 g

Sichuan pepper oil 100 g

Instructions

Preparing the crucian carp

Scale and clean the crucian carp, remove the gills and internal organs, and wash thoroughly. Cut the scallions into 3 cm segments, and slice the ginger and garlic.

Pan-frying the fish

Add peanut oil to a wok and heat over medium heat until it reaches about 60% hot (around 150°C). Add the fish and fry until golden, then remove and drain off the oil.

Braising

Leave a layer of oil in the wok over high heat. Add the sweet bean paste and fermented black beans and fry them through. Then add the soy sauce, scallions, ginger, garlic, Sichuan peppercorns, star anise, sugar, Shaoxing wine, and clear broth. Once it comes to a boil, add the fried fish. Score the raw pork leaf fat into a wheat-ear pattern and place it into the wok. Once boiling, move to low heat to simmer. When the broth is reduced by half, flip the fish over. When the broth thickens, transfer the fish to a serving plate.

Pouring the sauce

Return the original broth in the wok to the heat and thicken it with starch. Once it bubbles, add the Shaoxing wine and Sichuan pepper oil, then pour over the fish to serve.