Hello everyone, this is Wang Gang
In this video, I'll share the recipe of a home dish
Spiced Carp
First, prepare a carp (~1250g)
Stun, scale and gut it for later use
You may also use grass carp or silver carp for this dish
Next, process the carp
Cut the fish body in "一字花刀 Yizi Huadao" style, and move the fish into a bowl
Slice a small piece of ginger, and put the slices into the bowl
Add 30g of Chinese cooking wine into the bowl
Add some twisted green onion
Rub the seasoning against the fish evenly, and season for 10min for later use
Next, prepare the side ingredients
Smack and mince 20g of garlic for later use
Mince a small piece of ginger (~25g) for later use
Chop some green unions for later use
Chop some "小米辣 Xiaomila" chili peppers for later use
Prepare 100g of "二荆条 Erjingtiao" chili peppers
Skewer them
Next, prepare to roast
Roast each side of the skewered Erjingtiao on high flame for 15s
You may also use charcoal flame
Note that you must not overcook
Remove the skewers from the roasted chilis
Remove the stalks, and chop the chilis. Move them into a bowl for later use
Next, prepare the seasoning sauce
Add 40g of soy sauce for fish steaming
Add 2g of Zhenjiang vinegar
Add 8g of oyster sauce
Add 20g of spicy "鲜露 Xianlu" (Chinese spicy liquid seasoning)
Add 8g of "藤椒油 Tengjiao You" (prickly ash oil)
Mixup the sauce for later use
Next, we'll cook
Add a moderate amount of water into the wok and boil with high flame
When water boils, add two pieces of smacked ginger and some green onions tied as a knot
Add 30g of Chinese cooking wine into the wok
Put the seasoned carp in the wok
Boil with low flame for 4min
Low flame prevents the fish from damaged by overcooking
4min later, move the cooked fish into a plate
Next, cook the seasoning sauce
Add 40g of rapeseed oil into the wok. Heat with high flame till 60% heated (~180C)
After that, move the wok away from the flame
Add 5g of Sichuan green peppercorns and fry for aroma
Also add the chopped ginger and garlic and fry for aroma
After everything is fried to aromatic, add the prepared seasoning sauce
Add the processed Erjingtiao chilis
Stir fry with middle flame
After everything is mixed evenly, add 50g of the original fish broth
Boil the seasoning sauce
After boiling, add more seasonings
Add one spoon of salt (~2g)
Add 1g of "鸡精 Jijing" (Chicken Flavor Soup Base Mix)
Add 1g of ground pepper
Add some white sugar
After that, add some watered starch to thicken the sauce
Add a little "明油 Mingyou" (oil giving the sauce a shiny look)
Pour the sauce evenly on the carp
And finally, put some chopped green onions and Xiaomila chilis to finish
This is how to make a very tasty dish of Spiced Carp
Technical summary of Spiced Carp
1. You may also use grass carp or silver carp
2. The dish has the best taste if cooked with rapeseed oil, which removes the fishy smell and enhances the aroma.
3. Roasted Erjingtiao chilis enhance the mellow taste of the dish.
That's all of the technical summary of Spiced Carp
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