Ingredients
2500 g (about 5.5 lbs) small crucian carp, 1500 g (about 3.3 lbs) lotus root.
Seasonings
500 g (about 1 lb) vinegar, 200 g (about 7 oz) soy sauce, 750 g (about 1.6 lbs) white sugar, 250 g (about 9 oz) each of cooking wine, sesame oil, scallions, and ginger, 50 g (about 1.8 oz) each of Sichuan peppercorns and salt.
Instructions
1. Wash the lotus root, cut into sections, peel, and slice into 0.5 cm thick pieces; scale the crucian carp, remove the gills and internal organs, wash, and drain well.
2. Wash the steamer rack and place it in a clay pot, then arrange a layer of sliced lotus root on the rack; place the crucian carp heads facing outward on top of the lotus root; add another layer of lotus root along with scallion sections and ginger slices, continuing to layer lotus root, fish, scallions, and ginger until all ingredients are used; sprinkle sugar over the arranged fish, then mix the seasonings with water to create a sauce and pour about two-thirds of it into the clay pot.
3. Place the clay pot over high heat; once it comes to a boil, reduce to low heat and let the sauce reduce. As the liquid decreases, gradually add the reserved sauce. After about two hours, heat sesame oil with Sichuan peppercorns until fragrant, then drizzle it into the clay pot.
4. Simmer in a clay pot for about four hours until the liquid thickens, turns red, the fish becomes tender, and the lotus root is soft and sweet. Remove the pot from the heat, let it cool, then pour off the sauce. Arrange the fish on a serving platter and drizzle the sauce over it. This dish features tender fish in a sweet, glossy sauce with a rich red-brown sheen.