How to Make Steamed Mud Carp Video

Stir-fry the mudfish. The ingredients: 2 catties of mudfish, 50g of salad oil,soy sauce 20g, 50g of green onions,ginger 4 slices, dried red chili peppers (10 pieces), 15g of rice wine, northeastern fermented bean paste 80g, 1 teaspoon of Sichuan pepper, lard (25g), a few drops of vegetable oil, coriander

1 stalk, and 1 bowl of water.

1. Place the mudfish in clean water with a few drops of vegetable oil for one day to let them expel their stomach contents.

2. Remove the mudfish and place them in a deep container. Sprinkle a generous amount of salt over them, cover the container immediately. The mudfish will struggle due to the salt's effect; after some time, they should lose energy. Open the lid, rinse the mudfish under water, then drain and set aside.

3. Heat a wok until it is warm and add salad oil and lard.

4. Lower the heat and fry the dried chili peppers, green onions, and ginger until fragrant.

5. Fry the fermented bean paste over low heat until fragrant, then increase the heat and add rice wine, soy sauce, and Sichuan pepper to release their aromas.

6. Pour in 1 bowl of water just enough to cover the mudfish, bring to a boil.

7. Once the soup boils, place the mudfish in and cover the pot.

8. When the soup comes back to a boil again, simmer for 10 minutes over medium heat, then uncover and continue cooking on high until the sauce thickens. Garnish with coriander before turning off the heat.