Braised crucian carp with bean paste

Overview

July 17, Chongqing, sunny. It’s so hot, Chongqing has finally entered summer. This week's programs and manuscripts have basically been reviewed, and there is no need to host the program. Today and tomorrow will basically be a relaxed pace, and then, it's time to wait for the weekend. O(∩_∩)O Today I made braised crucian carp with bean paste at home. I did not add spices such as star anise, cinnamon, soy sauce, vinegar and chicken essence. I used a method similar to dry roasting. The taste of bean paste is very strong.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• cooking wine
• crucian carp
• garlic
• high-strength liquor
• millet pepper
• onions
• rock sugar
• zanthoxylum bungeanum
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the internal organs and black membrane in the abdomen of the crucian carp, remove the gills and teeth, make a few cuts on both sides at an angle of 45 degrees, mix an appropriate amount of cooking wine, salt, white pepper, crushed ginger and a few drops of white wine and marinate to remove the fishy smell and add the base flavor. (Tips for fish removal: The black membrane in the abdominal cavity must be removed. Fish gills and teeth are also very fishy, so it is best to remove them. Adding a few drops of strong white wine to the cooking wine can better remove the fishy smell. If it is carp, the fishing line also needs to be removed.)

   

2. 2 Cut the onion, ginger, and garlic with a knife, cut the millet and pepper into rings, and set aside the pepper, rock sugar, and Pixian watercress.

   

3. 3 Heat the iron pot until smoking, wipe the bottom of the pot with a piece of ginger, then add an appropriate amount of cold oil. When the oil is hot, add the crucian carp, fry both sides until golden and set aside. (Tip for frying fish in a non-stick pan: Heat the pan, wipe the bottom of the pan with ginger, add the fish to fry after the oil is hot, and turn over after frying one side.)

   

4. 4 Put the oil in the pot. When the oil is hot, add a spoonful of Pixian bean paste and stir-fry the red oil over low heat.

   

5. 5 Add onion, ginger, garlic, Sichuan peppercorns, millet pepper and rock sugar and stir-fry until fragrant.

   

6. 6 Pour an appropriate amount of water into the pot, bring to a boil over high heat, add the crucian carp, and add a spoonful of cooking wine.

   

7. 7 Turn to low heat, cover and simmer for 10-15 minutes, then remove the fish.

   

8. 8 Reduce the remaining soup in the pot over high heat until thickened, and pour it onto the fish.