Versatile:
Authentic Chengdu-style spicy, aromatic, and flavorful, loved by diners for its rich taste.
Braised Crucian Carp
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Numbing flavor:
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Spicy flavor:
Versatile:
This dish can be adapted to make variations like Braised Crucian Carp with Patchouli or Sliced Beef in Chili Oil, based on local market preferences.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Spicy Crayfish Seasoning
60g
Large crucian carp
400g
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Accessory Ingredients
Water
200g
Cornstarch
10g
Salad oil
50g
Chili oil
20g
Chopped green onions and cilantro
10g
Each of minced ginger and garlic grains
5g
Each of MSG, chicken powder, and suga
1g
Sesame oil
5g
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Preparation of Ingredients
1
Clean the crucian carp thoroughly and make vertical cuts on both sides down to the tail.
2
Marinate the fish with a little salt, ginger, green onions, and pepper powder.
3
Chop the green onions and cilantro, and set aside.
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Cooking Steps
1
Heat salad oil in a pan until 60% hot, then fry the crucian carp until golden, remove, and set aside.
2
Heat 50g of salad oil, then stir-fry the minced ginger and garlic grains until fragrant. Add Spicy Crayfish Seasoning and continue stir-frying, then pour in water.
3
Add the fried crucian carp, cook until fully done, and adjust the seasoning. Remove the fish and place it on a serving plate.
4
Thicken the sauce with cornstarch, then drizzle the sauce and chili oil over the fish. Garnish with chopped green onions and cilantro.
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