Chili and Fermented Bean Fish Tail

Name: Chili and Fermented Bean Fish Tail
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 g Grass carp or carp tail (marinate with salt for about 10 minutes); 10 g Fermented black beans; 2 g Dried chili; 10 g Bamboo shoot slices; to taste Green garlic; 2 g Salt (for marinating); 4 g Soy sauce; 2 g Vinegar; 3 g White sugar; 2 g MSG; 4 g Cooking wine; 10 g Starch (wet starch for coating and thickening); 80 g Oil (for frying); 2 Eggs (egg liquid for coating); to taste Chicken broth (for braising)

A classic Hunan-style home-cooked dish featuring grass carp tail with fermented black beans and dried chili peppers. The black beans lend a deep, savory aroma, while the chilies give the sauce a vivid red color.

30 min

Easy

0 favorites

Ingredients

Grass carp or carp tail (marinate with salt for about 10 minutes) 300 g

Fermented black beans 10 g

Dried chili 2 g

Bamboo shoot slices 10 g

Green garlic to taste

Salt (for marinating) 2 g

Soy sauce 4 g

Vinegar 2 g

White sugar 3 g

MSG 2 g

Cooking wine 4 g

Starch (wet starch for coating and thickening) 10 g

Oil (for frying) 80 g

Eggs (egg liquid for coating) 2

Chicken broth (for braising) to taste

Instructions

Coating

Marinate the fish tail with salt for about 10 minutes, then coat with wet starch and egg liquid.

Frying

Heat oil in a wok to 80% heat, add the fish tail and fry until golden brown, then remove.

Braising and Stir-frying

Leave a small amount of base oil in the wok, add dried chili and stir-fry until fragrant, then add fermented black beans, fish tail, side ingredients and seasonings. Add chicken broth, simmer over low heat until tender, thicken with wet starch, then serve on a plate.