Ingredients:
1 Main ingredients:Chinese carp1 piece.
2 Side ingredients: Appropriate amount of oil,MSG1g，magnesium soy sauce4g，sugar2g，fermented bean pastesauce, 3g, 10g rice wine,white pepper powderappropriate amount, 1.5g five-spice powder,ginger3 slices, garlic 2 cloves, and sufficient green onion.Preparation:
1 Prepare the ingredients, clean the carp in advance by removing scales, intestines, and fish guts to remove any unpleasant smell. Tie up the green onion into a knot;
chop a small amount of chopped green onions, 3 slices of ginger into strips, and mince 2 garlic cloves.2 Place an onion knot inside the cleaned carp's belly, add 5g rice wine, 1g salt, white pepper powder, ginger strips, and marinate for about 15 minutes to remove fishy smell.
3 Remove the onion knot after marinating. Dry the carp with paper towels thoroughly, then coat it evenly with a thin layer of dry starch.4 Heat enough oil in a pan to cover half of the carp's body. After heating up, place the carp and fry until both sides turn yellow, then remove from heat.5 Reserve some oil in the pan, add remaining ginger strips, green onion whites, garlic, and stop cooking, stir-fry with appropriate amount of Sichuan fermented bean paste to release its fragrance.
6 Add 500ml water, soy sauce, rice wine, sugar, MSG,
vinegar
large fire to boil.
7 Boil the broth until it comes to a boil. Reduce heat and simmer for about 5 minutes while occasionally pouring the broth over the carp;slowly reduce the sauce to one-third of its original volume, then turn on high heat to thicken it further and sprinkle chopped green onions before serving.Note:1 Clean the pan thoroughly, dry it, and heat it up. Rub the bottom with fresh ginger juice, then add oil and heat; fish skin will not stick.2 Rinse the fish (cut into pieces if large) in water, coat them lightly with egg batter, then fry until golden brown on one side before flipping to ensure they do not stick.
3 Dip cleaned fish or fish pieces in a thin layer of flour before frying; this will help maintain the shape and prevent sticking of the skin.
4 Before frying, marinate the fish or fish pieces with fine salt and rice wine for a while before adding to the oil; this also prevents sticking.5 Turn off the heat when adding fermented bean paste as higher temperatures can make it overly salty.
9 When the sauce is reduced to one-third, turn on high heat to reduce it further, sprinkle with green onions, and serve.
Note:
1 First, clean and dry the wok, then heat it up. Rub a piece of fresh ginger in the bottom of the pan to coat it with ginger juice, add oil, and fry the fish so that its skin doesn't stick.The skinwon't stick.
2 Clean the fish (cut into pieces if large) and coat them in egg batter. Fry until golden before flipping to another side; this prevents sticking.Eggbatter
3 Coat the cleaned fish or fish pieces with a thin layer of flour, fry them in oil, which keeps their shape and prevents the skin from sticking.Flourcan be used to keep the fish whole and its skin from sticking.
4 Marinate the fish or fish pieces with fine salt and cooking wine before frying; this also helps prevent the skin from sticking.
5 When adding, turn off the heat to gently fry it as higher temperatures can make the too salty.