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63 lines
3.1 KiB
Markdown
63 lines
3.1 KiB
Markdown
# How to Make Braised Crucian Carp
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Green onions, ginger, garlic, dried chili peppers
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- Oil, salt, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, cooking wine, white sugar
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- Crucian carp, pork belly
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## Quantities
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For 2 servings:
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- Crucian carp (approx. 1 kg / 2 jin)
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- Pork belly 100g
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- Green onions 200g
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- Ginger 80g
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- Garlic cloves 3-4
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- Dried chili peppers 2
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- White sugar 50g
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## Instructions
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Note: The fish described below has been preliminarily cleaned by the seller, including scaling and gutting.
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- Wash the green onions, ginger, garlic, and dried chili peppers thoroughly.
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- Cut the white part of the green onions into segments approximately 4cm long, then split each segment into four quarters.
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- Slice the ginger into pieces approximately 3mm thick.
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- Smash one large garlic clove and mince it; cut the remaining garlic cloves in half.
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- Cut the dried chili peppers into four segments.
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- Slice the pork belly into pieces approximately 4cm x 4cm.
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- Clean the fish.
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- Make several diagonal cuts into the thick part of the fish's back to help it absorb flavors.
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- Add a generous amount of oil to the wok and heat it to 70% heat (just beginning to smoke). Fry the fish for 1 minute until the skin becomes slightly firm, then remove and set aside. (Note: Do not stir or move the fish immediately after placing it in the pan; let it fry for a while before flipping or moving it.) Pour out the frying oil, leaving a small amount of base oil in the wok.
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- Heat the base oil in the wok, then add the pork belly and stir-fry until fragrant.
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- Add the dried chili peppers, green onions, ginger, and garlic halves, and stir-fry for 1 minute.
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- Add the fried fish back into the wok.
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- Pour along the edge of the wok:
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- 50ml cooking wine
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- 50ml aged vinegar
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- 50ml Weijixian soy sauce (premium light soy sauce)
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- 20ml dark soy sauce for color
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- 5ml oyster sauce for umami
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- 5g salt
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- 50g white sugar
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- Enough water to cover the fish.
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- Turn the heat to medium and bring the liquid to a boil.
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- Reduce the heat to low and simmer slowly to allow the flavors to penetrate.
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- After 15 minutes, open the lid and remove the green onions, ginger, garlic, and dried chili peppers from the pot.
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- Increase the heat to high to reduce the sauce. When the sauce reduces to about 1/4 of its original volume, sprinkle with minced garlic, turn off the heat, and serve.
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- Braised Crucian Carp is ready!
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## Additional Notes
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Pork belly is added to the Braised Crucian Carp for the following reasons:
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- Stir-frying the pork belly renders lard. Compared to vegetable oil, animal fat provides a richer aroma.
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- The pork belly, once fried until golden and then stewed, remains delicious and serves as a complementary side dish.
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- Fish naturally has low fat content and lacks aroma, focusing instead on the texture of the meat. Therefore, recipes for fish dishes often recommend using lard to achieve a milky white and rich fish soup. Lard is the best choice for this purpose.
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If you follow this guide's process and encounter any issues or see opportunities for improvement, please submit an Issue or Pull Request.
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