Ingredients
3 fresh live crucian carp, 50 g (about 1.75 oz) pickled green vegetables, 150 g (about 2/3 cup) fresh broth.
Seasonings
15 g pickled chili peppers, 15 g chopped scallions, 15 g cornstarch, 5 g vegetable oil, 10 g fermented rice wine, 10 g cooking wine, 10 g soy sauce, 10 g ginger, 10 g minced garlic, and 10 g sesame oil.
Instructions
1. Split the crucian carp open, clean it thoroughly, and make four vertical cuts on each side of the fish; squeeze the pickled greens dry of their brine and cut into 1.2 cm (about 1/2 inch) short sections or fine shreds; finely chop the pickled chili peppers; slice the scallions into chopped green onions.
2. Heat the wok until hot, add oil and bring it to 80% hot (about 350°F/175°C), brush the fish with cooking wine, then deep-fry it in the oil for 2 minutes, flipping once halfway through, until the skin cracks and blisters, then drain off the oil and set the fish aside.
3. Leave some oil in the wok, add pickled chili peppers, ginger, minced garlic, some minced scallions, and fermented rice wine, and stir-fry until fragrant.
4. Then add cooking wine, soy sauce, dark soy sauce, and broth in order, stirring the liquid to combine and submerge the fish. Reduce to medium heat and bring to a boil, then add the pickled mustard green strips, flip the fish over, and cook for about 10 minutes until the fish is infused with flavor, then transfer to a serving plate.
5. Add vinegar and chopped scallions to the pot, stir well, then immediately add cornstarch slurry to thicken, and pour over the fish. This dish features tender, delicate crucian carp with a savory, fresh flavor and a mild sour-spicy kick. It is rich in high-quality protein, fat, carbohydrates, calcium, phosphorus, and vitamin A.