Braised whole fish (symbolizing abundance year after year)

Method

1. 01

   Step 1

   Slice and shred the ginger, peel the garlic cloves, and chop the garlic leaves.

   

2. 02

   Step 2

   Select a live crucian carp weighing about 1 pound, gut and clean it thoroughly.

   

3. 03

   Step 3

   Rub a little salt on both sides of the fish, open the belly and rub a little salt there as well, then stuff a few slices of ginger inside.

   

4. 04

   Step 4

   Sprinkle some shredded ginger on the bottom of a plate, place the fish on top, sprinkle with more shredded ginger, and marinate in a cool, shady place 20 minutes.

   

5. 05

   Step 5

   Heat some oil in a pan, remove the ginger slices from the fish in picture 4 (discard the ginger slices inside the fish's belly), place the fish in the pan, and fry until golden brown on both sides.

   

6. 06

   Step 6

   Cooked

   

7. 07

   Step 7

   Add a little more oil to the pan, then add ginger slices, garlic cloves, and Sichuan peppercorns and sauté until fragrant. (If you have fish roe or fish maw, add them in and fry until golden brown on both sides. Be sure to cut the fish maw into pieces, otherwise it will burst when heated.)

   

8. 08

   Step 8

   Put the fish (as shown in picture 6 back into the pot, add enough water to cover it, bring to a boil, then add a suitable amount of dark soy sauce, light soy sauce, and chicken bouillon (add salt sparingly, as the fish has been marinated to avoid making it too salty). Cover and cook 3 minutes.

   

9. 09

   Step 9

   Uncover the pot, sprinkle in a little shredded ginger, cover the pot again and cook for 1 minute.

   

10. 10

    Step 10

    Drizzle with vinegar, remove from heat, plate, and sprinkle with chopped garlic chives.

    

11. 11

    Step 11

    The whole braised fish is ready! Wishing all my friends a Happy Chinese New Year and abundant harvests every year!