Braised Carp with Cabbage

Method6 steps

1. 1

   Prep the Ingredients

   食材处理

   Clean the carp thoroughly and make several cuts on the fish to help it absorb the seasoning.

   鲤鱼清洗干净，在鱼身上多划几个伤口（改刀），方便入味。

   ⏱5 min

   • 💡 Remove the black membrane inside the belly, or the fish will taste fishy.鱼腹内的黑膜要撕掉，否则会有腥味
   
2. 2

   Prep the Vegetables

   备菜

   Wash the baby Chinese cabbage and place it on a plate to set aside.

   娃娃菜清洗干净放入盘中备用。

   ⏱2 min

   • 💡 Use a generous amount of baby Chinese cabbage, as it will shrink during braising.娃娃菜可以多准备一些，炖煮后体积会缩小
   
3. 3

   Fry the Aromatics

   炒制底料

   Heat cooking oil in a wok. Once hot, add a little salt, ginger, garlic, Pixian bean paste, cassia bark, and star anise, and stir-fry until fragrant.

   锅中加油，等油热放入“少盐”、“姜”、“蒜”、“郫县豆瓣酱”、“桂皮”、“八角”炒出香味。

   ⏱1 min

   • 💡 Stir-fry over low heat to prevent the bean paste from burning.小火慢炒，避免豆瓣酱糊锅
   
4. 4

   Pan-fry the Fish

   煎鱼

   Place the fish in the wok and pan-fry for a total of 3 minutes, flipping every 30 seconds.

   把鱼放锅里煎，总共煎 3 分钟，每 30 秒翻一次面。

   ⏱3 min

   • 💡 Flip gently to avoid breaking the fish skin.翻面时动作要轻，防止鱼皮破损
   
5. 5

   Add the Ingredients

   加入配料

   Add water (level it with the fish, or slightly below), then add light soy sauce, dark soy sauce, and baby Chinese cabbage.

   加入水（水量尽量和鱼平齐，可以少一点点），放入“生抽”、“老抽”、“娃娃菜”。

   ⏱1 min

   • 💡 Use warm water to keep the fish tender.建议加入温水，这样鱼肉不容易柴
   
6. 6

   Braise and Serve

   炖煮出锅

   Braise over high heat for 15–20 minutes. When the broth is nearly reduced, add salt and serve.

   大火炖 15-20 分钟，汤汁快干时添加“盐”即可出锅。

   ⏱20 min

   • 💡 Reduce the broth to your preference; a little sauce left is great for rice.最后收汁程度看个人喜好，留点汤汁拌饭也很香