Hot Mixed Crucian Carp

Bleed the crucian carp by making a cut near the gills with scissors. For enhanced flavor, you can soak the fish in rice water for 1-2 days prior to this step. Let the fish bleed for about 10 minutes.

After bleeding, scale the fish using a cleaver. Then, use scissors to cut open the belly and carefully remove the intestines. Be gentle to keep the fish roe intact. Remove the gills and clean any black membrane from the fish cavity. Score the fish on both sides.

Slice the millet peppers in half (or chop finely if you prefer more spice). Peel the young ginger and slice it into thin strips. Chop the garlic chives into small pieces and roughly chop the perilla leaves.

Prepare the sauce by combining 180ml of water, 2 tbsp of spicy fresh dew, 3 tbsp of steamed fish soy sauce, 1 tbsp of sesame oil, 1 tbsp of Sichuan peppercorn oil, 1 tsp of vinegar, 3 tsp of salt, 2 tsp of white sugar, 2 tsp of MSG, and 2 tsp of chicken bouillon in a bowl. Mix well until all ingredients are dissolved.

Bring 2 liters of water to a boil in a wok. Add 1 tbsp of salt and 2 tbsp of cooking wine. Add a handful of garlic chives to the boiling water.

Add the sliced young ginger, millet pepper, and chopped perilla leaves to the prepared sauce to infuse their flavors.

Once the water is boiling, carefully add the prepared crucian carp to the pot. Immediately reduce the heat to low, ensuring the water does not boil vigorously. Poach the fish at a low temperature (around 95°C) for about 10 minutes. Skim off any foam that rises to the surface. To check for doneness, gently insert chopsticks into the thickest part of the fish; if they go in easily, the fish is cooked.

Carefully remove the poached fish from the pot and arrange them on a serving plate. Pour a small amount of the hot fish broth over the fish. Top the fish with the fresh ginger strips, chopped garlic chives, and chopped perilla leaves. Finally, evenly pour the prepared sauce over the entire dish.