How to Make Red Braised Carp – No Vinegar, Fresh and Flavorful Fish with No Fishy Smell, Loved by the Whole Family

Red braised carp is made without vinegar, it is sour and appetizing, the carp meat is fresh and delicious without any fishy smell, and the whole family loves it. When it comes to carp, it is a relatively common but very nourishing fish, which is very nutritious, and many people like to use carp to make soup. Today, I would like to share a delicious dish made with carp, which is also a new way to eat carp – red braised carp. The method is very simple, and the ingredients are not many. After making it according to the following steps, the meat is fragrant, the sauce is rich and flavorful, and it is suitable for the whole family to eat. Seeing this, don't you feel like you want to try it yourself? So let's take a look at how this delicious red braised carp is made.

Red braised carp

By Gabi Chen (from Tencent.)

Ingredients: 2 carp, 1 tablespoon of (doubanjiang), 1 scallion (huang gong), 1 celery stalk, appropriate amount of sauerkraut, 1 egg, appropriate amount of (huajiao - Sichuan peppercorns), 1/2 onion, appropriate amount of (meicai - preserved mustard greens), 1 sauerkraut, 1/2 tablespoon of (la chang - dark soy sauce), 1 tablespoon of (jiang you - soy sauce), 1/2 teaspoon of (shilian - salt), 1 teaspoon of (liao - starch), 1 scallion (small onion), 5 cloves of garlic, 1 piece of ginger, 2 tablespoons of vegetable oil

Cooking steps: 1. Wash the fish clean and rub with a little salt. Marinate it with (huajiao), (sheng jiang - sliced ginger) and a little (huang jiu - rice wine) for 2.30 minutes. 2. Chop garlic, ginger, onion and scallion into pieces, cut green onion into segments, pour a little (meicai) aside. 3. Chop the sauerkraut for later use. 4. Rub the marinated carp clean, put sliced yellow scallion and ginger slices into its belly. 5. Prepare the egg liquid in a bowl and pour it over the fish, spreading it evenly. Egg liquid can protect the fish skin and flesh from being scorched and makes it more fragrant. 6. Pour enough oil into the pot and heat it up. Then, put the fish with the egg liquid on it into the pot and fry it over low heat. 7. Turn it over and increase the heat to medium until the fish is golden brown, then you can take it out of the pot. 8. First, pour in garlic, ginger, (huajiao), scallion segments and (doubanjiang) into the hot oil, then add sauerkraut and (meicai), stir-fry. 9. Stir-fry thoroughly, release the fragrance, and then pour in an appropriate amount of (jiang you - soy sauce) and (huajiao you - Sichuan peppercorn oil), etc. 10. Pour in an appropriate amount of water. 11. When the water boils, put the previously fried carp into it. 12. Simmer over medium heat for two or three minutes, pick out the carp and plate it. 13. Put the chopped celery and green onion segments into the pot, stir-fry for a few seconds, and pour all the sauce onto the plate with the carp.

Cooking tips: How to buy fresh carp? 1. Fresh carp has convex eyes, while those that are not fresh have recessed eyes. Such carp are not advisable to buy. 2. Fresh carp has clear and distinct black and white eyes, while the eyes of not fresh carp are cloudy and indistinct, black and white are not clear. It is recommended not to buy. 3. Do not buy carp with a body size that is too large, it is difficult to cook, and also be careful with carp with a dark and plump body, choose carp with a flatter body and a paler color, such carp have tender flesh and delicious flavor. 4. Be cautious when buying carp with a fat body and dark color, try to choose carp with a flat body and pale color, such carp have tender flesh and beautiful flavor.

Do you like red braised carp?

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