Braised Crucian Carp

Step 1

Clean and make diagonal cuts on the crucian carp, evenly apply a thin layer of salt inside and outside, marinate for half an hour

Step 2

Prepare the ingredients as shown in the image

Step 3

Pat dry the marinated crucian carp with kitchen paper, heat cooking oil in a pan over high heat, then reduce to low heat and fry the fish one by one without flipping, gently and quickly flip when one side is golden brown, rotate the pan to evenly heat all parts of the fish, fry both sides until golden brown and transfer to a large plate

Step 4

Heat oil in the pan, add douban paste, garlic, ginger, dried red chili, and Sichuan peppercorn, stir-fry until fragrant, add a large bowl of water, then add the fried fish

Step 5

Add light soy sauce, dark soy sauce, white sugar, green garlic sprouts (white parts), drizzle vinegar around the edges of the pan and rotate the pan to evenly distribute the broth, gently flip the fish to ensure both sides are well cooked and flavored

Step 6

When it comes to a boil and the broth reduces, add green garlic sprouts leaves and red and green bell pepper, continue to cook until the sauce thickens, then add a cornstarch slurry to thicken the sauce, shake the pan to mix well

Step 7

Once the sauce thickens, remove from heat and transfer to a serving plate