Braised Carp Sections
Carp sections are braised in a fragrant broth of star anise, cassia bark and Sichuan peppercorns, deepened with soy sauces and sugar until glossy red. The fish stays tender and fresh while the rich sauce reduces into pure flavor.
Instructions
- 1
Put cooking oil in the pot, add the spices, cinnamon, and Sichuan pepper, and stir-fry until fragrant. Add boiling water, then add the fish sections, ginger slices, and small red chili peppers to stew.
- 2
The grilled fish pieces are already marinated and have taken on color.
- 3
Add minced garlic, then cook until it reaches the braised color, add an appropriate amount of chicken bouillon, and continue reducing the sauce.
- 4
Braised fish pieces have a bright red color, the fish meat is tender, and the sauce is rich.
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Ingredients
Main Ingredients
- Carp中段
- star anise2 piece
- boiling waterto taste
- Red bell pepper4 piece
Seasonings
- Braised Soy Sauceto taste
- dark soy sauceto taste
- Cinnamon1 小块
- Edible oilto taste
- Sichuan pepper10 grain
- white sugar1 spoon
- Saltto taste
- chicken essenceto taste
Auxiliary Ingredients
- minced garlicto taste