Main ingredients:
Carp: appropriate amount.
Auxiliary materials:
Douban: a small bowl; sour cabbage: appropriate amount.
Seasoning:
Salt: appropriate amount; monosodium glutamate: appropriate amount; old ginger: appropriate amount; garlic: appropriate amount; scallion: appropriate amount; huo xiang leaves: appropriate amount; bean powder: appropriate amount.
Taste: slightly spicy; Cooking method: braised; Time: 20 minutes; Difficulty: ordinary.
Detailed steps for cooking Sour Cabbage (Huo Xiang) Carp
Clean the carp, make a few cuts on both sides, and sprinkle a little salt
Put a little oil in the pan and fry the fish until both sides are golden brown
Chop the ginger, garlic, and sour cabbage into small pieces, add some Sichuan peppercorns if you like (you can also skip this step, my family likes it spicy, so I added some pickled chili peppers)
You can use Pixian Douban, or make your own like I did, which I think is more fragrant
Pour the Douban and chopped ginger, garlic, and sour cabbage into the pan and stir-fry over high heat (don’t pour out the oil used to fry the fish, if there is too much oil, just stir-fry directly, if there is too little, you can add some)
After stir-frying for two to three minutes, add water and the fried fish (add water according to the amount of fish, more fish requires more water)
Cut the scallion and huo xiang into small pieces, mix the bean powder with a small amount of water, add salt and monosodium glutamate (forgot to take a picture of the bean powder.)
After the fish is cooked, remove it from the pan, pour the seasoned bean powder into the pan, add the scallion and huo xiang, mix well, and pour it over the fish
