BraisedPike FryMethod:

Ingredients:
A pike (about 1.5 to 2 pounds is best), two whole garlic heads, ginger slices 5-6 pieces,green onions 3 stalks, small red chili peppers about 10 cut into two parts according to personal tolerance for spiciness (store-bought boxed ones available),doubanjiang 2 tablespoons, fermented bean paste (I usually substitute with Laicha), 1 tablespoon of salt, chicken essence 1 teaspoon,sesame oil 1 tablespoon, 2 bowls of water, 1 ounce of lean meat fillingPreparation:Dry the pike after killing it and use a clean kitchen towel to absorb all the moisture. Heat oil in a wok and fry the prepared fish until golden brown on both sides. Remove the fish from the pan and place it on a plate, or continue using it for further steps.Fry the meat filling until it changes color, add a little bit of cooking wine (I prefer using Juyue's brand), then add doubanjiang and Laicha along with the meat filling, stir-fry evenly. Add ginger slices and whole garlic heads at this stage.Quickly stir-fry for another minute, put back the fried fish, add two bowls of water, and place the sliced red chilies in. At this point, a little bit of salt can be added because doubanjiang and Laicha already have salty flavor. Add chicken essence powder, cover with a lid and simmer over medium-low heat.When the sauce is nearly reduced to a glaze, serve the fish on a plate, leaving the remaining liquid in the pan. Add sliced green onions into the pan for two quick stirs, then turn off the fire, and pour the liquid over the fish.This dish is done; it might seem complex but with prepared ingredients, it's very simple to make.Characteristics:Reddish-brown color, rich garlic flavor, crispy skin and tender meat, salty and slightly spicy.Lean meatfilling, plant oil.
Preparation method:
Drain the carp after killing it and use a clean towel or kitchen paper to dry it thoroughly. Heat oil in a pan, fry the prepared fish until golden on both sides, then remove it and place it on a plate for later use. If your skills are proficient enough, you can keep the fish in the pan while proceeding with other operations.Quick stir-fryfor about a minute, add the fried fish back into the pan, along with two bowls of water and some small red peppers. A little salt can be added at this point since the and already have salty flavors. Add chicken essence powder, cover the pan with heat turned to medium-low.Small fireWhen the sauce is almost reduced, transfer the fish onto a plate and keep the remaining liquid in the pan. Add cut green onions and stir-fry for another two minutes before turning off the flame. Pour the sauce over the fish.This dish is ready; it may seem complicated but it's quick to prepare with well-prepared ingredients.
Features:
Bright red color, rich garlic aroma, crispy skin and tender meat, salty and slightly spicy.