Douban crucian carp

Method

1. 01

   Step 1

   Clean the crucian carp thoroughly, make diagonal cuts on both sides to break the skin, then marinate with ginger slices, chopped scallions, salt, and cooking wine for 10 minutes.

   

2. 02

   Step 2

   Finely chop the pickled peppers, fermented broad bean paste, ginger, and garlic; dice the scallions.

   

3. 03

   Step 3

   Chop scallions

   

4. 04

   Step 4

   Doubanjiang (fermented broad bean paste) and pickled peppers can be chopped together.

   

5. 05

   Step 5

   Heat a wok until hot, add oil, and heat to medium-high (about 50% of its smoking point). Fry the fish until golden brown and the moisture has evaporated. Remove from the wok.

   

6. 06

   Step 6

   Leave a little oil in the pan, add the fermented broad bean paste, and stir-fry until fragrant.

   

7. 07

   Step 7

   After stir-frying until fragrant, add minced ginger and garlic.

   

8. 08

   Step 8

   Then add water until it reaches 2/3 of the fish's height.

   

9. 09

   Step 9

   Cook for 10 minutes and it's ready to serve.

   

10. 10

    Step 10

    Remove the fish from the water and place it on a plate. Add chopped scallions to the remaining sauce in the pot. Thicken the sauce with cornstarch and water in a wok until it reaches a slightly thickened consistency. Pour the sauce over the fish, and your delicious braised crucian carp with fermented bean paste is ready!