Braised carp

Overview

Carp has a high protein content, which is also absorbed by the carp body. Braised carp is a dish I have loved since I was a child. It is very homely and delicious. Moreover, the fat in carp is mostly unsaturated fatty acids, which is very good for the body.

Tags

• private kitchen
• carp
• chop chili pepper
• cooking wine
• coriander
• dried chili pepper
• garlic
• onions
• star anise
• vinegar
• zanthoxylum bungeanum
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare a carp, cut it open, wash it, stab the fish body with a knife, evenly apply salt and cooking wine, stuff some shredded ginger into the belly of the fish, and marinate it for 2 hours in advance.

   

2. 2 Wash the dried chilies, green peppers, and red peppers and cut them into small pieces, and mince the onions, ginger, and garlic.

   

3. 3 After the fish is marinated, use kitchen paper to wipe off the water on the surface of the fish. Heat oil in a pan until it is 80% hot. Fry the fish until both sides are golden brown and remove.

   

4. 4 Leave a little oil in the pot and sauté the dried chili peppers, star anise, and Sichuan peppercorns until fragrant.

   

5. 5 Add green pepper, red pepper, bean paste, scallions, minced ginger, and minced garlic to the pan and stir-fry until fragrant.

   

6. 6 Then put the fish into the pot, add a spoonful of dark soy sauce, a spoonful of vinegar, add water until the fish is slightly submerged in the pot, bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes.

   

7. 7 Before serving, add a few drops of lime juice, plate, and sprinkle with chopped green onion and coriander.