Soy-Braised Crucian Carp
A savory and comforting Chinese dish featuring tender crucian carp slow-braised in a rich, aromatic soybean paste sauce.
Story
Soy-braised crucian carp is a comforting and traditional Chinese dish that highlights the delicate texture of fresh river fish. Simmered gently in a rich, savory soybean paste sauce, the fish absorbs the deep, aromatic flavors, creating a hearty and satisfying meal that is perfect when paired with a bowl of steamed white rice.
Ingredients
Crucian carp
Appropriate amount
Soybean paste
Appropriate amount
Minced scallion
Appropriate amount
Minced ginger
Appropriate amount
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Wash the crucian carp, and make a few cuts on both sides of the fish.
3
Step 3
Pour a little white liquor over the fish, and dust with a little starch.
4
Step 4
Put it into a wok with hot oil and deep fry.
5
Step 5
Take it out when it is fried until golden yellow.
6
Step 6
Pour a little oil into the wok, add scallions, minced ginger, and soybean paste, and stir-fry until fragrant.
7
Step 7
Pour in warm water and add the fried fish. Bring to a boil, then turn to low heat and simmer for 10 minutes.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
