Braised Crucian Carp with Fermented Duck Head
This rich, mellow Beijing-style stew features a distinctive aromatic fermented rice (zao) flavor.
Ingredients
Fermented duck head
1
Crucian carp (about 500g, split open, innards and scales removed, washed clean)
1
Minced scallion
a pinch
Minced ginger
a pinch
Shaoxing wine
12.5 g
Salt
6.5 g
MSG
a pinch
Thick stock
1200 g
Instructions
1
Step 1
Split the crucian carp, remove the innards and scales, wash with water, briefly fry in a lard pot, then remove.
2
Step 2
Sauté in lard with minced scallion and minced ginger, add the thick stock, place in the crucian carp and the fermented duck head, then add salt, wine, and MSG, and braise until the fish is cooked and the broth is thick and white.
