Dry pot Carp, a mouthwatering delicacy. It not only has a delicious taste but also its lively and unforgettable appearance. When this dish is served, a golden Carp is fried to have a crispy outer skin, exuding an enticing aroma. The body of the Carp curves into a graceful arc, as if showcasing its agile dance moves. The flesh of the Carp is tender, juicy, and melts in your mouth, as if savoring the taste of the sea. Combined with various fresh vegetables and seasonings, it forms a colorful picture that brings the entire spring to the dining table. Every bite is full of surprises and satisfaction, making it hard to resist getting lost in its flavors.
Ingredients for Dry pot Carp：
| Carp | 500g |
| Salt | 4g |
| Cooking wine | 10g |
| Green onion | 5g |
| Ginger | 8g |
| Onion | 50g |
| Garlic | 10g |
| Thread Pepper | 10g |
| Flour | 20g |
| Green pepper | 8g |
| Red pepper | 8g |
| Beer | 300g |
| Light soy sauce | 10g |
| Sugar | 3g |
| Coriander | 5g |
| White sesame seed | 3g |
| Dry pot sauce | 30g |
| Dried chilli | 8g |
| Green pricklyash | 8g |
| Small chili pepper | 6g |
| Pepper powder | 1g |
Step:
1.First, let’s prepare the ingredients. You’ll need one fresh Carp, cleaned and gutted. It’s recommended to ask the fishmonger to clean it for you when you purchase it. Slice the fish open from the middle and chop it into evenly sized pieces. Next, soak the fish pieces in clean water for a while to remove any blood residue. This will make the fish flesh more refreshing and delicious. After rinsing, use a colander to drain the excess water from the fish pieces. Now, we have fresh and cleaned Carp ready for the next steps of cooking.
2.Next, we need to marinate the Carp pieces. In a bowl, add 2 grams of salt, 1 gram of black pepper, and 10 grams of cooking wine. These seasonings will help remove any fishy taste and add aroma. Additionally, prepare a section of scallion white and slice it into horseshoe-shaped pieces. Take a piece of ginger and cut it into diamond-shaped slices. Add the scallion white and ginger to the bowl, then mix well with your hands, ensuring that the seasonings evenly coat the surface of the fish pieces. Now, let the fish pieces soak in the marinade for about 10 minutes. This allows the flavors to penetrate the fish meat, making it more delicious. After completing these steps, our Carp pieces are marinated and ready for the next cooking process.
3.Next, we need to prepare an onion and slice it into pieces. Evenly spread the sliced onion in a dry pot. The onion plays a role in enhancing the flavor and texture of the dish. Its natural sweetness will infuse into the fish during cooking, providing additional aroma and layers of taste. Ensure that the onion slices are evenly distributed on the bottom of the dry pot so that they can release their flavor evenly during cooking.
4.Furthermore, we need to prepare some seasonings. First, garlic cloves can be minced into small pieces. This helps the garlic flavor blend easily into the dish. Next, we need to dice a piece of ginger. Ginger adds spiciness and fragrance, enhancing the taste and texture of the dish. Additionally, we need some dried chili peppers, finely chopped. Take three bell peppers, cut them into small segments, and combine them with the dried chili peppers for color variation. These peppers add a spicy kick and texture to the dish. Additionally, half a green bell pepper and half a red bell pepper are required. Remove the stem from the green bell pepper, break it in half, and then slice it into diamond-shaped pieces. Similarly, slice the red bell pepper into diamond-shaped pieces. This cutting technique not only adds visual appeal but also adds color to the dish. This combination not only enhances the texture of the dish but also makes it more diverse.
5.Pour the marinated fish chunks into a sieve. Gently shake the sieve to let the excess marinade drip off. This helps control any excess seasoning on the fish, ensuring a more balanced taste and texture during cooking. Then, use your hand or chopsticks to pick up the fish chunks and remove them from the sieve. Place the fish chunks on a plate or dish on the side for later use. Next, take some flour and sprinkle it over the fish chunks. Use your hand to gently shake or flip the fish chunks, allowing the flour to evenly coat the surface of the fish. The purpose of the flour is to absorb moisture from the fish and prevent splattering during the frying process. Make sure each fish chunk is evenly coated with a thin layer of flour, as this will result in a crispy and delicious fish after cooking.
6.Now, let’s start frying the fish. First, heat the oil in a pan. Once the oil reaches about 50% hot, you can start frying the fish chunks. Place the marinated and flour-coated fish chunks into the pan one by one. Avoid flipping the fish chunks frequently; let them heat slowly to maintain their shape and tenderness. As the fish chunks begin to take shape, gently separate any pieces that stick together to ensure even heating for each piece of fish. Adjust the heat to medium-low and continue frying for approximately 3 minutes until the fish chunks are cooked through and the surface turns golden brown. This will make the fish crispy and delicious.After frying, use a spatula to remove the fish chunks from the pan and drain off excess oil using a sieve or paper towels. This helps reduce the amount of oil and makes the dish healthier.
7.Leave some oil in the pan, then heat it up. Add a small handful of Sichuan peppercorns and dried chili peppers to the hot oil. Stir in ginger and garlic, and stir-fry over low heat until fragrant. Add 30 grams of dry pot sauce and stir-fry until it releases a red oil sheen. Place the fried fish chunks into the pan and pour in a can of beer. The beer helps enhance the flavor and remove any fishy smell. Add a pinch of salt, 10 grams of light soy sauce, and a little sugar for freshness. Since the dry pot sauce already contains seasonings, there is no need to add additional ones. Cover the pan and simmer over medium heat for 5 minutes, allowing the fish to absorb the flavors.
8.After five minutes, add the chopped green and red peppers to the pan and continue cooking for another minute. This will further thicken the sauce and enhance the flavor and richness of the dish. Cooking the green and red peppers until they are slightly tender should take about a minute. At this point, you can remove the pan from heat and set aside the cooked peppers.Next, place the fried fish pieces in a dry pan. Sprinkle some cilantro on top to add a fresh taste to the dish, and sprinkle some white sesame seeds for visual appeal and uniqueness. Now, we have completed the entire cooking process. You can plate this delicious fried fish and enjoy its aroma and taste!
Tips:
1.Selecting fresh carp is the key to making dry pot carp. The fish should have a bright color, with moist and elastic skin. It is important to buy high-quality carp from reliable sources.
2.Cut the carp into appropriately sized pieces to ensure even cooking, allowing each bite to be perfectly flavored.
3.The success of dry pot carp depends on controlling the heat. Start with medium-high heat to quickly stir-fry the fish until it turns golden brown and crispy on the outside. Then reduce the heat to prevent overcooking and making the fish tough.
In the world of dry pot carp, the seasonings work like little magicians. They jump, spin, and make sizzling sounds, adding magic to the dish! Black pepper brings a subtle spiciness, while Sichuan peppercorns lightly tingle on the tongue. Garlic releases its fragrant aroma, dancing together with slices of ginger, creating a delicious scene. These seasonings come together to create a fascinating stage, where you can enjoy the flavors of dry pot carp while experiencing a feast of deliciousness and joy!