Braised Crucian，Its deliciousness is reminiscent of the freshness of spring, vibrant and lively. Under the gentle sunlight, the fish glistens with an alluring luster, as if narrating its own tale. With each bite, one can savor the tender texture of the fish meat and the richness of the sauce, creating a delightful mouthfeel that is truly captivating. The skillful blend of spices complements one another, adding depth to the dish. Braised Crucian is an irresistible culinary delight.
Ingredients for Braised Crucian：
| Crucian | 1200g |
| Salt | 2g |
| Cooking wine | 5g |
| Green onion | 6g |
| Ginger | 6g |
| Sichuan Pepper | 2g |
| Star anise | 3g |
| Light soy sauce | 5g |
| Dark soy sauce | 3g |
| Sugar | 2g |
| Scallion | 5g |
| Chopped green onion | 5g |
| Bean paste | 10g |
| Dried chilli | 3g |
| Pepper powder | 2g |
Step:
1.Ensure to select two fresh Crucian fish with intact appearance, bright eyes, and shiny scales. Removing the scales and gills helps improve the texture and aesthetics, while thorough cleaning removes any fishy smell and impurities. Properly washing the fish is an important step in preparing Braised Crucian, ensuring hygiene and optimal taste. Rinse the Crucian fish carefully with flowing water, gently massaging the body to remove any dirt until the surface becomes smooth and clean.
2.When preparing the Crucian fish, make diagonal cuts on the body using a knife. These incisions help the fish meat absorb the seasoning and flavors more effectively, resulting in tender and flavorful cooked fish. Place the sliced Crucian fish in a bowl for marinating. First, add 1 gram of salt, evenly coating it onto the fish. Salt helps enhance the flavor of the fish. Next, add 1 gram of ground pepper and 5 grams of cooking wine. Coat the fish with salt and cooking wine evenly. Salt not only adds flavor but also helps reduce the fishy smell, while cooking wine minimizes the fishy odor and enhances its taste. Marinate the fish for approximately ten minutes, allowing it to absorb the flavors of the seasoning, leading to better taste. This marination process helps remove the fishy smell, adds flavor, and provides an improved texture and deliciousness during cooking.
3.Prepare a large spring onion. Wash it thoroughly and cut into diagonal slices. This cutting method ensures even distribution of the seasonings and adds a special texture and fragrance. Next, take a piece of ginger and bruise it with a knife. Then finely chop the bruised ginger into small pieces. Using ginger allows the release of its aromatic flavor, enhancing the taste of the braised Crucian fish. Additionally, prepare 2 grams of Sichuan peppercorns and 3 grams of dried chili peppers. Both Sichuan peppercorns and dried chili peppers are used to add a spicy and flavorful taste to the braised Crucian fish. Adjust the amount of chili peppers according to personal preference for spiciness. If you prefer less spice, you can reduce or omit the dried chili peppers. Finally, one star anise is needed. Star anise is a strongly aromatic spice that adds a unique fragrance to the braised Crucian fish.
4.Add an appropriate amount of cooking oil to the pan and heat it. Once the oil is hot, perform the “slide-frying” technique. Pour out the hot oil and add cool oil. This method enhances the frying effect, making the fish skin more crispy and tender. Next, sprinkle 1 gram of salt into the pan to maintain the oil temperature at medium heat. When the oil temperature is suitable, place the prepared Crucian fish into the pan to start frying. To ensure even heating of the fish meat, you can shake the pan gently to evenly distribute the heat. Fry the fish slowly until the flesh sets and a delicious protein crust forms on the surface. Use chopsticks to flip the fish and fry the other side until both sides turn golden brown. Once golden brown, remove the fish from the pan and drain excess oil. You can do this by placing the fish on a draining rack or paper towels to absorb any excess oil.
5.Heat oil in the pan again. Once hot, add the seasoning mixture of chopped spring onions, ginger, Sichuan peppercorns, star anise, and dried chili peppers. Stir-fry these seasonings to release their aroma. As the stir-frying process progresses, the seasonings will gradually release a strong fragrance, infusing the oil with a distinctive aroma. Next, add 10 grams of bean paste and quickly stir-fry. Doubanjiang is a key ingredient in braised Crucian fish, adding a unique flavor and texture to the dish. During the stir-frying process, the doubanjiang will combine with other seasonings, creating a red oil and emitting an enticing aroma.
6.Add an appropriate amount of water to the pan, allowing it to blend well with the ingredients. Then, add 5 grams of light soy sauce and 3 grams of dark soy sauce to adjust the color of the dish. Light soy sauce adds freshness, while dark soy sauce gives the dish a rich color. Next, add 1 gram of ground pepper and 2 grams of white sugar to enhance the flavor. Ground pepper adds a fragrant taste, while white sugar balances the saltiness of other seasonings, enriching the overall taste. Increase the heat and bring the water to a boil, then continue boiling for 2 minutes. This process helps release the aroma from the star anise, making the dish even more delicious. To provide a better dining experience, remove the spring onions, ginger, and star anise. This ensures that the food is not affected by these larger seasonings, resulting in a cleaner soup base. Finally, place the previously fried Crucian fish into the pan, along with a few stalks of green onions. Cover the pan and simmer on low heat for 5 minutes. This step allows the Crucian fish to fully absorb the flavors of the broth, adding a delicious and tender texture.
7.After simmering for 5 minutes, remove the lid and increase the heat to high to start reducing the sauce. This process aims to gradually reduce the liquid, achieving a thick and sticky consistency. Reducing the sauce enhances the richness of the dish. Continue stirring and flipping the fish in the sauce until it becomes thickened. When the sauce reaches a sticky consistency, it indicates that it has reached the desired state. At this point, you can turn off the heat and transfer the braised Crucian fish carefully onto a serving plate, ensuring that the sauce is evenly coated on the fish. Finally, to add some color and decorative effect, sprinkle some finely chopped spring onions on top. The green color of the spring onions adds visual appeal to the dish, making it even more enticing.
Tips:
1.Before cooking, it is recommended to wash the Crucian fish thoroughly and make shallow cuts on both sides using a knife. This helps the fish absorb flavors more effectively and ensures even heat distribution during cooking.
2.When frying the fish, ensure that the fish surface is dry to prevent excessive splattering.
3.It is advisable to minimize flipping the fish during frying to avoid breaking the fish apart. If flipping is necessary, do so gently and carefully.
4.Sprinkling a small amount of salt while frying the fish helps enhance the flavor and prevents the fish from sticking to the pan.
Braised Crucian is like a captivating poem that leaves one salivating. During the simmering process in the pot, the delicate fish flavors intertwine with the aromatic spices, creating an irresistible aroma. Every piece of fish absorbs the rich broth, delivering a burst of exquisite taste with each bite. The dish offers a complex texture and leaves a lingering satisfaction.