Braised carp with red bean paste

Braised carp with red bean paste

Overview

The carp raised in a relative’s reservoir are plump and tender

Tags

Ingredients

Steps

  1. Clean up the carp

    Braised carp with red bean paste step 1

  2. Make a cut about one centimeter below the gills, and pull out the white line inside (it is said that this is the fishy tendon, and removing it can remove the smell)

    Braised carp with red bean paste step 2

  3. Look, there’s a long tendon

    Braised carp with red bean paste step 3

  4. Make a few cuts on both sides of the fish, stuff it with ginger slices, and stuff the ginger slices into the belly of the fish. Rub some salt on the fish body and belly, then sprinkle an appropriate amount of cooking wine, and marinate for twenty minutes to remove the fishy smell

    Braised carp with red bean paste step 4

  5. When marinating fish, prepare seasonings: mince onion, ginger, garlic, mince coriander, and prepare Pixian bean paste

    Braised carp with red bean paste step 5

  6. Remove the ginger slices from the marinated fish and divide it into two parts (because the fish is too big, my pan cannot fry the whole piece)

    Braised carp with red bean paste step 6

  7. Wipe the water on the surface of the fish body, pat a layer of starch on it, and fry in the oil pan (you don’t need too much oil, just enough to cover one side of the fish body)

    Braised carp with red bean paste step 7

  8. Once one side is fried, flip it over

    Braised carp with red bean paste step 8

  9. Then fry the second half

    Braised carp with red bean paste step 9

  10. In the same way, fry one side and flip it over

    Braised carp with red bean paste step 10

  11. Take out the fried fish and set aside

    Braised carp with red bean paste step 11

  12. Leave some oil in the pot, sauté onion, ginger, garlic and aniseed

    Braised carp with red bean paste step 12

  13. Add Pixian Doubanjiang

    Braised carp with red bean paste step 13

  14. Fry the red oil

    Braised carp with red bean paste step 14

  15. Add cooking wine, light soy sauce, balsamic vinegar, and sugar

    Braised carp with red bean paste step 15

  16. Add appropriate amount of water, bring to a boil and taste the taste. If it is too weak, add salt to taste

    Braised carp with red bean paste step 16

  17. After the water boils, add the fried fish

    Braised carp with red bean paste step 17

  18. Cook over medium heat, shaking a few times to prevent the bottom from burning. After cooking for about ten minutes, carefully turn over to let the other side absorb the flavor (you don’t have to turn it over, but you should pour the soup on the exposed fish from time to time)

    Braised carp with red bean paste step 18

  19. When there is not much left in the soup and it becomes thick, take out the cooked fish and put them on a plate and put them together

    Braised carp with red bean paste step 19

  20. Sprinkle a layer of minced coriander

    Braised carp with red bean paste step 20

  21. Pour a little pepper oil into the soup in the pot

    Braised carp with red bean paste step 21

  22. Pour it over the fish and serve

    Braised carp with red bean paste step 22