Braised Crucian Carp

Braised Crucian Carp

Ingredients

• 1 crucian carp
• 5 red chili peppers
• 6 garlic cloves
• 1 scallions
• 2 ginger
• 3 Pixian broad bean paste
• as needed flour

Instructions

1. Have the fishmonger clean and butterfly the fish. Pat dry with paper towels and coat evenly with flour. Slice the ginger. Cut red chili peppers into rings. Chop scallions into small pieces.
2. Heat a generous amount of oil in a wok. When hot, fry the whole fish until lightly browned on one side, then flip and fry the other side. Remove and set aside.
3. Leave some oil in the wok, add ginger slices, then add 3 tablespoons of broad bean paste and fry until the oil turns red. Add red chili peppers and minced garlic, stir-fry until fragrant.
4. Add appropriate amount of boiling water, then place the fish in.
5. Add oyster sauce, dark soy sauce, chicken bouillon, and light soy sauce. Simmer until flavorful, then reduce the sauce over high heat. Sprinkle with chopped scallions and serve.