Braised Big-Head Bao Exclusive

Name: Braised Big-Head Bao Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 500g Bighead Carp; 1 section Scallion; 1 piece Ginger; 2 stick Xiaomi chili; 5-8 pieces Sichuan pepper; 1 piece star anise; 1 spoon cooking wine; 2-3 tbsp Soy sauce; 1 tsp Salt

Tiny big-head fish are slipped whole into a bubbling broth of scallion, ginger, chili, and Sichuan peppercorns, braised just five minutes so they hold their shape, then lifted out intact with soy-savory juices and remarkably tender, gelatin-rich flesh.

20 minNewMedium Hot Dishes Stew Savory

Instructions

1
Clean the fish.
2
Scallions, ginger, Sichuan peppercorns, star anise, and small chili peppers.
3
Stir-fry the seasonings until fragrant.
4
Pour in boiling water to release the aroma.
5
Put in the fish, but don’t break it apart.
6
Maintain a hairstyle.
7
Cover with the lid and braise on high heat for 5 minutes; it can't be longer, or it will fall apart.
8
Out of the pot! The key is this step of taking it out of the pot, be careful, don’t break it apart.
9
Wow, awoo.