Douban Carp

Name: Douban Carp
Ingredients: 1 whole (approx. 750g) Carp (de-gutted, descaled, washed and drained of excess water, with diagonal cuts scored on both sides of the fish body); 1 piece Soft tofu (cut into small cubes); 2 stalks Scallions (washed and finely chopped); 1 piece Ginger (washed and finely minced); 6 cloves Garlic (washed and finely minced); 1 whole Hot chili pepper (washed and finely chopped); 1 bunch Cilantro (washed and finely chopped, sprinkled on top of the fish); as needed Starch (used to make a water starch slurry for thickening); 800g cooking oil (actual usage: 100g); 1 tsp sesame oil (drizzled at the end); 2 tsp soy sauce; 3 tsp Chinese cooking wine; 1 tbsp spicy bean paste; 2 tsp fine salt; 2 tsp white sugar; to taste MSG

After the carp is deep-fried to perfection, it is drizzled with a spicy douban sauce thickening gravy mixed with diced tofu. The finished dish boasts a bright, glossy red color, with a fresh, spicy flavor that is highly appetizing.

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This vibrant, beloved classic dish is prized for its rich, glossy red appearance and perfectly balanced fresh, spicy flavor that makes it an irresistible, appetite-waking favorite.

Ingredients

Carp (de-gutted, descaled, washed and drained of excess water, with diagonal cuts scored on both sides of the fish body) 1 whole (approx. 750g)

Soft tofu (cut into small cubes) 1 piece

Scallions (washed and finely chopped) 2 stalks

Ginger (washed and finely minced) 1 piece

Garlic (washed and finely minced) 6 cloves

Hot chili pepper (washed and finely chopped) 1 whole

Cilantro (washed and finely chopped, sprinkled on top of the fish) 1 bunch

Starch (used to make a water starch slurry for thickening) as needed

cooking oil (actual usage: 100g) 800g

sesame oil (drizzled at the end) 1 tsp

soy sauce 2 tsp

Chinese cooking wine 3 tsp

spicy bean paste 1 tbsp

fine salt 2 tsp

white sugar 2 tsp

MSG to taste

Instructions

Prepare the Carp

Remove the internal organs and fish scales from the carp, wash it thoroughly and drain off excess water, then cut diagonal slits on both sides of the fish body.

Fry the Fish

Heat oil in a pan, fry the carp until fully cooked, then remove it, drain off excess oil, and set it aside on a serving plate.

Prepare the Auxiliary Ingredients

Cut tender tofu into small cubes, then wash and finely chop the scallion, ginger, garlic, chili pepper and cilantro.

Make the Sauce and Pour Over the Fish

Heat an appropriate amount of oil in a pan, first stir-fry the minced scallion, ginger, garlic, chili and spicy bean paste, then splash in cooking wine, add soy sauce, salt, sugar, MSG and water. Bring to a boil, add the diced tofu and simmer for a few minutes, thicken the sauce with cornstarch slurry, drizzle with sesame oil, sprinkle with cilantro, then pour the hot sauce over the carp while it is still hot to serve.