Signature Braised Bighead Carp - A Beloved Dish for 8 Years, Now Trending!

Main Ingredients: 5 kilograms of bighead carp.

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Prepare 10 kilograms of braising fish broth, 100 grams of homemade sweet bean sauce or homemade chili sauce., onion, ginger each 10 grams.

Production:

1Take fresh bighead carp (the head is also available), slaughter and clean, cut into one-character knife, deep to the spine, marinate with onion and ginger for 10 minutes.

2Put the fish into the boiling braising fish broth, turn off the fire and steam for 90 minutes.

3Take out the steamed fish, pour the fried homemade sweet bean sauce or homemade chili sauce on top.

Braising Fish Broth:

Take 30 grams of Bai Zhi (White Benz), 25 grams of cinnamon, 15 grams of clove, dried chili, onion, ginger each 100 grams, Sichuan peppercorn, star anise each 50 grams, 1 lychee fruit, 1500 kilograms of soy sauce, 500 grams of Baijiu (Chinese sorghum wine), 1200 grams of yellow bean sauce, braised in 25 kilograms of pork bone broth.

Homemade Sweet Bean Sauce:

Take 1200 grams of sweet bean sauce, 1750 grams of seafood sauce, 50 grams of doubanjiang (fermented broad bean paste), sauté with 100 grams of salad oil.

This is specially prepared for diners who don't like spicy food.

Homemade Chili Sauce:

Wash and chop 3500 kilograms of semi-finished chili peppers, mix with 1500 grams of (small chili peppers), sauté onion, ginger, bean curd (fermented soybean paste) each 50 grams to enhance the fragrance, add chopped chili peppers and 5 kilograms of salad oil to braise. This chili sauce is suitable for diners who like spicy food.

Key Production:

1Slaughter and processing: Pour boiling water on the fish to remove fishy smell

After slaughtering, clean and cut the bighead carp into one-character knife on both sides, cut deep to the spine; before cooking, pour boiling hot water on the surface of the fish to remove the sticky layer, to achieve the purpose of removing fishy smell.

2Old broth steaming: Turn off the fire and steam for the most flavorful

The size of bighead carp is generally very large, and a special-sized stove needs to be customized for cooking. The braising broth is a seven-year-old old broth, which has been constantly evaporated and added, and has been used for many years. After the broth is boiled, the longer it boils and evaporates, the more fragrant substances are released, so when braising fish, it is first to boil the old broth, and then turn off the fire to put in the fish to steam for 90 minutes, which makes the fish meat both tender and flavorful.

Article edited by: Big Y