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

   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.

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2. 
   Step 2

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

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3. 
   Step 3

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

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4. 
   Step 4

   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.

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5. 
   Step 5

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

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6. 
   Step 6

   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).

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7. 
   Step 7

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

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8. 
   Step 8

   Fry once or twice — either works fine.

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9. 
   Step 9

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

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10. 
    Step 10

    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.)

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11. 
    Step 11

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

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12. 
    Step 12

    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.

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13. 
    Step 13

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

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14. 
    Step 14

    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.

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15. 
    Step 15

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

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