Red Braised Carp Recipe - Irresistibly Delicious and Perfect for a Filling Meal!
Red Braised Carp
Ingredients: 1 Carp, 1 Scallion, 1 Ginger Slices, 2 Garlic Cloves, a pinch of dried chili peppers, 5g White Sugar, 3ml Light Soy Sauce, 5ml Pickled Shrimp Liquid, 15g Pixian Doubanjiang (Fermented Broad Bean Paste).
Instructions:
1. Prepare one carp, it should not be too big, otherwise it will be difficult to absorb the flavor. It should be cut so that it is neither too big nor too small. When opening the belly for cleaning, make sure to cut it from the middle, for a better shape, and wash off the blood.
2. Cut a cross on both sides of the carp.
3. Sprinkle with appropriate amount of salt, then spread evenly with appropriate amount of cornstarch, and shake off the excess.
4. Slice ginger into strips, mince garlic, and cut scallions into small segments for preparation.
5. Add appropriate amount of oil to the pot, a little more, heat to 50% hot, put the carp in and constantly splash oil with a spoon, about 3 minutes until cooked.
6. Leave a small amount of oil in the pot, add a pinch of dried chili peppers, ginger slices, minced garlic and scallion segments, then pour in a spoonful of Pixian Doubanjiang to sauté and bring out the red oil.
7. Pour in the pickled shrimp liquid, add 5 bowls of water, light soy sauce, old soy sauce, a small amount of salt, chicken powder, and white sugar, mix well, and bring to a boil.
8. Put in the fried carp, constantly splash the soup over the fish, cover with lid, and slow cook until the soup is reduced to one-third, gently scrape the bottom with a spoon during the process to prevent sticking.
9. Take out the cooked carp and place it in a dish, add a little water starch to thicken the remaining soup in the pot to make a sauce. Enjoy.
