National Highway Fish

National Highway Fish

　　Drawing on the fish-cooking techniques of Sichuan, Anhui, and Poyang Lake in Jiangxi, this dish uses high-quality Xinzhou red carp, crucian carp, bighead carp, and grass carp as the main ingredients, along with unique seasonings. It is gently simmered over low heat for about 30 minutes, resulting in a delicious and tender flavor.

Ingredients & Seasonings: Refined oil, ginger, garlic, fresh chili peppers, salt 50g, sugar 5g, monosodium glutamate 5g, Jiufan wine 20g, chili powder to taste, a little white vinegar, a little soy sauce.

Clean the fish and cut it into two sections; chop the ginger and garlic into large pieces, and slice the green and red chili peppers into thick slices. Heat the pan, then pour out the contents. Leave a little oil in the pan, place the grass carp in the pan, and fry both sides until golden brown. Remove the fish and pour out the excess oil. Add the ginger, garlic, soy sauce, Jiufan wine, chili flakes, vinegar, and water. Bring to a boil over high heat, then add salt and sugar. Cover the pan and simmer over low heat for 20 minutes. Add the red and green chili slices and monosodium glutamate, then remove from heat and serve on a plate.