Guangfeng Peas with Braised Crucian Carp

Guangfeng Peas with Braised Crucian Carp

　　Guangfeng Peas with Braised Crucian Carp is a specialty dish from Guangfeng County, Shangrao City, Jiangxi Province. It belongs to the Rao Bang cuisine of Jiangxi cuisine and is a signature dish of Guangfeng County, cherished for its "delicious, fragrant, crispy, and tender" characteristics.

　　The main ingredients for Guangfeng Peas with Braised Crucian Carp are Yongfeng peas, a local specialty of Guangfeng, and crucian carp sourced from the Fengxi area of Guangfeng, with cooking oil made from tea seeds.

　　Main ingredients: two Fengxi crucian carp from Guangfeng (about half a jin each), half a jin of Yongfeng peas

　　Ingredients: chili powder, scallions, ginger, garlic, cooking wine, vinegar, soy sauce, salt, rock sugar, chicken essence (all in appropriate amounts)

　　How to cook Guangfeng Peas with Braised Crucian Carp:

　　1. Heat the pan, add an appropriate amount of tea seed oil. When the oil is hot, place the Fengxi crucian carp in to fry, being mindful of the heat level;

　　2. While frying the fish, remember to flip it at the right time. Once the fish is about 70–80% cooked, add the peas and stir-fry them;

　　3. After the peas are cooked, add cooking wine to the pan, then a little vinegar and soy sauce. Pour in an appropriate amount of water, bring it to a boil over high heat, then add salt and rock sugar.