Doubanjiang Braised Carp
A famous Sichuan regional dish with bright, glossy red coloring, delicate tender texture, and a balanced flavor combining salty, sour, spicy, and sweet notes.
Ingredients
live carp (cleaned, make 7-8 diagonal cuts on each side of the fish body, 0.5 cm deep)
750 g
scallion (chopped into small pieces)
30 g
minced ginger
15 g
soy sauce
10 g
minced garlic
30 g
white sugar
20 g
vinegar
15 g
Daxian doubanjiang (finely chopped)
50 g
Shaoxing wine
25 g
meat broth
300 g
wet starch
15 g
cooking oil (actual consumption 75 g)
500 g
Sichuan salt (1 g used to rub the fish)
2 g
Instructions
1
Step 1
Make 7-8 diagonal cuts on each side of the cleaned fish body (cut depth is 0.5 cm). Then rub the fish with Shaoxing wine and 1 g of Sichuan salt.
2
Step 2
Place the wok over high heat, add cooking oil and heat to 70% hot, put in the carp and fry briefly then remove. Leave 75 g of oil in the wok, add finely chopped Daxian doubanjiang, minced ginger and garlic, stir-fry until the oil turns red, add meat broth, put in the carp, move to low heat, then add soy sauce, white sugar and Sichuan salt. When the fish is cooked through and fully flavored, transfer the fish to a plate. Thicken the remaining sauce in the wok with wet starch, add vinegar, sprinkle with chopped scallion, then pour the sauce over the fish to serve.
