Ingredients:
One grass carp
Appropriate amount of scallions, ginger, and garlic
Two each of green and red chilies
One spoonful of fermented rice wine
Here’s a picture of the finished product.
🌿🌿 Ingredients:
1 Grass Carp
Green onions, Ginger, Garlic
Green and Red Chili Peppers
Fermented Rice Wine (Jiucao / Lees)
🌿🌿 Instructions:
1️⃣ Marinate & Fry:
Cut the grass carp into chunks. Add green onions, ginger, salt, pepper, and cooking wine; mix well and marinate for 30 minutes. Then, add a spoonful of starch and toss to coat evenly.
Pour slightly more oil than usual into a wok. When the oil reaches 60% heat (medium-hot), carefully add the fish pieces one by one. Do not flip immediately; wait until the fish sets and holds its shape before turning it over. Fry until both sides are golden brown, then remove and set aside.
2️⃣ Make the Sauce:
Leave a little base oil in the wok. Sauté green onions and ginger until fragrant. Add a spoonful of Doubanjiang (broad bean chili paste) and a spoonful of chili powder; stir-fry until red oil appears.
Add the fried fish chunks back into the wok and stir gently to coat. Pour in half a bowl of water.
(Note: Your text ended at “add half a bowl of water.” Typically, the next steps would involve adding the fermented rice wine/lees and peppers, simmering briefly, and then serving.)
Here is the translation for the final step of your recipe:
3️⃣ Finish & Serve:
Add 1 spoonful of light soy sauce, ½ spoonful of dark soy sauce, and 1 spoonful of fermented rice wine (lees). Stir-fry to mix evenly, then let it simmer (bubble gently) for 1 minute.
Turn off the heat or remove from the stove, then add chopped green and red chilies, a pinch of chicken essence (or MSG), and scallion sections. Toss everything together until well combined and plate the dish.
Result: Super spicy and irresistible fish chunks—a perfect companion for drinks and rice! 🍶🍚
Crispy on the outside and tender on the inside
It’s so delicious with rice!
