Spicy Grass Carp in Doubanjiang Sauce

Name: Spicy Grass Carp in Doubanjiang Sauce
Ingredients: 1 piece (about 500 g) Grass carp middle section (marinated with cooking wine and salt, then deep-fried until golden); 50 g Bamboo shoot slices; to taste Chopped scallions; to taste Minced ginger; to taste Minced garlic; to taste Ground dried chili; 1/2 tablespoon Soy sauce; 1/2 tablespoon Cooking wine; 1 teaspoon Vinegar; to taste Pixian doubanjiang (chopped); to taste Sugar; to taste Salt; to taste Chicken bouillon powder; to taste Clear broth; to taste Cornstarch slurry

A spicy and aromatic braised black carp dish made with Pixian doubanjiang.

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Ingredients

Grass carp middle section (marinated with cooking wine and salt, then deep-fried until golden) 1 piece (about 500 g)

Bamboo shoot slices 50 g

Chopped scallions to taste

Minced ginger to taste

Minced garlic to taste

Ground dried chili to taste

Soy sauce 1/2 tablespoon

Cooking wine 1/2 tablespoon

Vinegar 1 teaspoon

Pixian doubanjiang (chopped) to taste

Sugar to taste

Salt to taste

Chicken bouillon powder to taste

Clear broth to taste

Cornstarch slurry to taste

Instructions

Prepare the fish

Marinate the grass carp with cooking wine and salt, then deep-fry until golden brown. Remove and set aside.

Make the sauce

Heat oil in a pan, add minced ginger, minced garlic, chopped Pixian doubanjiang, and ground dried chili; stir-fry until fragrant. Add bamboo shoot slices, clear broth, soy sauce, sugar, vinegar, and chicken bouillon powder. Return the fried fish to the pan and simmer briefly. Thicken with cornstarch slurry and garnish with chopped scallions before serving.