Dry-Braised Fish

Dry-Braised Fish

　　Dry-Braised Fish

　　　Main ingredients: One whole carp. Ingredients: Diced pork, diced chili peppers, diced mushrooms, diced bamboo shoots. Seasonings: Doubanjiang (chili bean paste), chili oil, minced green onions and ginger, soy sauce, sesame oil, salt, MSG, sugar.

　　Cooking method: After initial preparation of the fish, score both sides with a double cross-cut pattern and deep-fry until both sides are firm. In a separate pan, heat some base oil, sauté all the seasonings briefly, add clear broth, season, then place the fried fish in and simmer until cooked. Reduce the sauce until thickened, drizzle with sesame oil, then plate and serve.

　　Features: Bright red color, spicy, fragrant, savory and salty taste.