How to Make Braised Carp with Napa Cabbage

Braised Carp with Napa Cabbage

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Note: Adjust seasonings based on the size of the fish.

Per serving:

Cooking oil: 10ml
Ginger: 3 slices
Garlic: 3 cloves (cut into chunks)
Carp: 0.6 kg (cleaned)
Baby cabbage: 13 leaves (you can add more as it shrinks significantly during cooking)
Salt: 5-8 grams
Dark soy sauce: 3ml
Light soy sauce: 6ml
Cinnamon stick: 1 piece
Star anise: 3 pieces
Pixian broad bean paste: 20 grams
Dried chili peppers: 4-6 pieces (adjust to taste)

Clean the carp and make cuts on its body (several incisions help the flavors penetrate)
Wash the baby cabbage and place it in a plate for later use
Heat cooking oil in a pot. Add a pinch of "salt", "ginger", "garlic", "Pixian broad bean paste", "cinnamon stick", and "star anise", and stir-fry until fragrant
Place the fish in the pot and pan-fry (for 3 minutes, flip every 30 seconds)
Add "water" (the water level should be nearly even with the fish, slightly less is fine). Add "light soy sauce", "dark soy sauce", and "baby cabbage"
Simmer on high heat for 15-20 minutes. When the sauce is almost dry, add "salt" and serve

You can also add some vermicelli noodles. Soak the noodles in cold or warm water until soft, then add them together with the baby cabbage.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.