Braised Crucian Carp with Tofu
When crucian carp and tofu are braised together, the resulting broth is milky white and fresh-tasting, the tofu is silky and smooth, and the fish meat is tender and fine.
Story
A beloved classic of Chinese home cooking, this comforting dish lets the mild, flaky flavor of crucian carp and the soft, absorbent texture of tofu shine, slow-cooked until the broth turns rich and milky, making it a perfect pairing for a simple bowl of steamed rice.
Ingredients
Crucian carp (score a few cuts, rub with salt and cooking wine, marinate for 20 minutes)
1 piece (approx. 250g)
Tofu (cut into chunks, boil in salted boiling water for 5 minutes)
300g
fresh broth
750g
blended oil
100g
salt
5g
ginger slices
10g
garlic slices
10g
MSG
2g
scallion
10g
Pixian broad bean paste (finely minced)
10g
water starch
15g
soy sauce
20g
scallion (finely chopped)
5g
Instructions
1
Step 1
Make a few diagonal cuts on the crucian carp, coat it with a small amount of salt and cooking wine, and marinate for 20 minutes
2
Step 2
Cut the tofu into blocks measuring 5 cm in length, 3.5 cm in width, and 1.5 cm in thickness, boil in salted boiling water for about 5 minutes, then remove and set aside
3
Step 3
Place a wok over high heat, pour in oil and heat until it reaches about 70% of its smoking point. Add the crucian carp and pan-fry until both sides are golden brown, then push the fish to one side of the wok. Add the finely chopped doubanjiang (fermented broad bean paste) and stir-fry until fragrant, then add sliced ginger and garlic and stir-fry until fragrant. Pour in fresh broth, bring to a boil and simmer briefly
4
Step 4
Add the tofu blocks, then add soy sauce, salt, and MSG. Cook until the tofu absorbs the flavors, then add chopped scallions, and thicken the sauce with a water starch slurry before serving
