Braised Crucian Carp with Pickled Mustard Greens
A classic Chinese dish featuring tender braised crucian carp paired with sour pickled mustard greens, creating a perfect balance of savory and tangy flavors.
Story
This comforting dish brings together the delicate, sweet meat of fresh crucian carp and the signature tangy, savory kick of traditional pickled mustard greens. Slow-braised to perfection, the fish absorbs the rich, aromatic broth, making it a beloved and appetizing centerpiece for a hearty family meal.
Ingredients
Crucian carp
500g
pickled mustard greens
150g
red pepper
half a piece
green pepper
1 piece
minced ginger
to taste
minced garlic
to taste
Sichuan peppercorns
to taste
dried chili peppers
to taste
scallion
to taste
oil
to taste
soy sauce
to taste
white sugar
to taste
chicken bouillon powder
to taste
green and red pepper
red pepper
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Cut the scallions, ginger, garlic, and green and red peppers.
3
Step 3
Heat the wok, rub a ginger block over the bottom to coat it with a layer, and add oil.
4
Step 4
Heat until hot, add the fish and pan-fry until one side is golden.
5
Step 5
Wait until one side is golden, flip it over to pan-fry the other side. Once pan-fried, dish it out and set aside.
6
Step 6
Add oil to the wok and heat it up, add scallions, ginger, garlic, Sichuan peppercorns, and dried red chilies, stir-fry over low heat until fragrant.
7
Step 7
Add Doubanjiang (spicy broad bean paste) and continue to stir-fry over low heat for 1 minute.
8
Step 8
Add a bowl of boiling water, bring to a boil, add the pan-fried fish and braise.
9
Step 9
After simmering the fish for 5 minutes, add the chopped pickled mustard greens and continue to simmer.
10
Step 10
After simmering for a total of 10 minutes, add the minced green and red peppers and chicken bouillon, and it is ready.
11
Step 11
Remove from the wok.
