Home-Style Pickled Pepper & Scallion Crucian Carp

Cooking StepsHow to cook Home-Style Pickled Pepper & Scallion Crucian Carp step by step

Cooking Process

1. 
   Step 1 Detail

   Clean the crucian carp and make crosshatch cuts on both sides. Marinate with scallion, ginger, salt, and cooking wine — use extra salt since fish needs more seasoning than meat. Let it sit for a while, then rinse clean and pat the surface dry with paper towels.

2. 
   Step 2 Detail

   Heat the wok, then add cold oil to pan-fry the fish. I like to add a pinch of salt to the oil — this helps prevent the fish skin from sticking and breaking.

3. 
   Step 3 Detail

   These are the aromatics and side ingredients.

4. 
   Step 4 Detail

   Once the oil is hot, add the pickled ginger, pickled peppers, and pickled vegetables. Stir-fry until fragrant, then add the doubanjiang and stir-fry until fragrant. Add half of the julienned young ginger, sliced Erjingtiao peppers, and bird’s eye chilies — stir-fry until fragrant. Pour in boiling water, then season with a little sugar, white pepper (optional), and salt.

5. 
   Step 5 Detail

   Once the water comes to a boil, add the fish and bring back to a boil. Add the remaining julienned young ginger and scallions, and bring to a boil again. Remove the fish, scallions, and ginger from the pot, leaving only the broth behind.

6. 
   Step 6 Detail

   Finally, add a splash of oyster sauce, chicken bouillon, a generous amount of vinegar, and plenty of green Sichuan peppercorn oil. Thicken the sauce with a cornstarch slurry until it coats a spoon.

7. 
   Step 7 Detail

   Pour the thickened sauce over the fish and serve. Delicious!