Wine Lees Braised Fish with Fish Soup

Cooking StepsHow to cook Wine Lees Braised Fish with Fish Soup step by step

Cooking Process

1. 
   Step 1 Detail

   Toast the Sichuan peppercorns and salt in a dry pan until lightly golden (toast the peppercorns first, then the salt). Let cool, then transfer to a sealed bag and crush with a rolling pin.

2. 
   Step 2 Detail

   Clean the grass carp — remove the head, tail, and main spine. Cut the flesh into pieces (not too large).

3. 
   Step 3 Detail

   Pat the fish pieces dry, then coat with the crushed Sichuan peppercorn salt. Marinate for 2 hours (ginger strips are optional).

4. 
   Step 4 Detail

   Rinse off the peppercorn bits and salt from the marinated fish. Place the clean fish pieces in a basket and sun-dry for one afternoon. The exterior should feel dry while the inside remains slightly soft.

5. 
   Step 5 Detail

   The fish is ready when the outside is dry but the inside still feels soft when squeezed.

6. 
   Step 6 Detail

   Prepare the aromatics: mince the garlic and ginger, roughly chop the fermented black beans (rinsing is optional), soak and mince the dried tangerine peel, and prepare the chili powder (use a mix of hot and mild chili powders, or substitute with fresh bird’s eye chilies).

7. 
   Step 7 Detail

   Fry the fish: heat oil in a wok and deep-fry the fish pieces in batches until golden (frying in batches saves oil).

8. 
   Step 8 Detail

   Fry once or twice — either works fine.

9. 
   Step 9 Detail

   In a clean wok, heat oil and stir-fry the chili powder (or fresh chilies) until fragrant.

10. 
    Step 10 Detail

    Add the minced ginger, garlic, and fermented black beans. (Tip: rinse the minced garlic briefly with water to prevent it from burning and clumping later.)

11. 
    Step 11 Detail

    Add the dried tangerine peel, fermented rice (laozao), and rock sugar.

12. 
    Step 12 Detail

    Add the fried fish pieces and stir-fry until all moisture has evaporated. (Don’t add too much fermented black beans — it can get too salty.) Let cool, then transfer to glass jars and refrigerate. Serve as needed.

13. 
    Step 13 Detail

    For the fish soup: heat oil in a hot wok, add the fish head and bones, and stir-fry until golden.

14. 
    Step 14 Detail

    Add boiling water, cover, and simmer. Add enoki mushrooms and silken tofu first, then cauliflower mushroom (or your preferred vegetables). Season with salt just before serving.

15. 
    Step 15 Detail

    With a little effort, you get to enjoy every part of a whole grass carp — nothing goes to waste!