Crucian Carp and Tofu Soup

 This is a classic, light, and nourishing Chinese home-style soup, especially popular in eastern and southern China.

 The crucian carp (a small freshwater fish similar to a small carp or goldfish) imparts a sweet, milky broth, while the soft tofu adds silky texture and protein. 

The soup is clear, delicate, and comforting — often considered good for digestion, postpartum recovery, or as a gentle everyday dish.

Crucian carp has many tiny bones, so the key is to fry it first to release flavor and make bones easier to avoid while eating.Ingredients (serves 3–4)Main ingredients:

• Fresh crucian carp — 2 medium (about 400–600 g total; 200–300 g each)
• Soft/silken tofu — 300–400 g (1 standard block)
• Ginger — 1 large piece (about 30 g), sliced into thin coins + extra 1 tsp minced
• Green onion / scallion — 2 stalks (white part sliced, green part finely chopped for garnish)
• Cooking oil — 3–4 tbsp (neutral like vegetable or peanut)

Seasoning:

• Shaoxing wine — 2 tbsp
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — ¼–½ tsp
• Light soy sauce — ½–1 tsp (optional, for subtle umami)
• Optional: a pinch of MSG or chicken powder for extra depth
• Water — 1.2–1.5 liters (about 5–6 cups; or use light chicken stock for richer flavor)

Step-by-Step Instructions

1. Prepare the crucian carp
   • Scale, gut, and clean the fish thoroughly (remove gills and any black membrane inside belly).
   • Rinse under cold water. Pat very dry with paper towels (critical to prevent oil splatter).
   • Make 2–3 shallow diagonal cuts on both sides of each fish (helps flavor penetrate and bones loosen during cooking).
2. Fry the fish (key for milky, flavorful broth)
   • Heat 3–4 tbsp oil in a wok or large skillet over medium-high heat until hot (test with ginger slice — it should sizzle immediately).
   • Add fish. Fry 3–4 minutes per side until both sides are golden-brown and slightly crispy (skin blisters and curls).
   • Add ginger slices and white parts of green onion around the fish. Fry another 30–60 seconds until aromatic.
   • Pour in Shaoxing wine — let it sizzle and evaporate slightly (releases fishy smell).
   • Turn off heat. Carefully transfer fish + aromatics to a plate (leave oil in wok).
3. Start the soup base
   • In the same wok (with residual oil), add 1.2–1.5 L cold water.
   • Bring to a full boil over high heat.
   • Gently slide the fried fish back into the boiling water (together with any oil/garlic/ginger from frying).
   • Add minced ginger (extra freshness).
   • Once boiling again, reduce to medium-low. Skim off any foam/scum that rises.
4. Add tofu and simmer
   • Cut tofu into 2–3 cm cubes or large slices.
   • Gently slide tofu into the pot (do not stir vigorously — tofu is delicate).
   • Simmer gently (small bubbles, not rolling boil) for 15–20 minutes. The broth will gradually turn milky-white from the fish fat and proteins.
   • Do not stir too much — let the flavors meld naturally.
5. Season
   • Add salt, white pepper, and optional light soy sauce.
   • Taste and adjust — the soup should be subtly sweet from the fish, with a clean, light savory note. Do not over-salt; the fish and tofu provide natural umami.
   • Simmer another 5 minutes to let seasoning absorb.
6. Finish and serve
   • Turn off heat.
   • Drizzle a little sesame oil (optional) for aroma.
   • Gently ladle into bowls, trying to keep tofu intact.
   • Garnish generously with chopped green onion tops.
   • Serve piping hot with steamed white rice on the side.

Quick Tips for Best Result

• Milky broth → Frying the fish first is essential — it releases fat/proteins that cloud and sweeten the soup. Do not skip or the broth stays clear and fishy.
• Fish freshness → Use very fresh crucian carp — eyes bright, gills red, no strong odor. Frozen works if thawed properly.
• Tofu choice → Silken gives the classic melt-in-mouth texture. Firm tofu holds shape better if you prefer cubes.
• No strong spices → Keep it simple — ginger, green onion, Shaoxing wine are enough. Over-seasoning masks the fish’s natural sweetness.
• Variations → Add sliced shiitake mushrooms, goji berries, or a handful of wolfberries for nutrition. Some add pork ribs for richer stock.
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently (boiling too hard makes tofu tough).
• Bone tip → Crucian carp has many small bones — eat carefully or serve with a side plate for bones.

This soup is light yet deeply comforting — the milky broth, silky tofu, and sweet fish make it a nourishing Chinese classic.

Salt-Fried Pork

This is a classic Sichuan-style dish (also popular across many Chinese households) known for its bold, savory flavors: tender pork belly slices are pan-fried until golden and crispy-edged, then stir-fried with a fragrant sauce of fermented bean paste, garlic, ginger, and green onions.

 The name "salt-fried" comes from the technique of frying the meat first to render fat and crisp the skin, then seasoning it heavily with salt-like umami from doubanjiang and soy sauce — no actual extra salt is usually added.

The result is rich, slightly spicy, deeply aromatic, and incredibly addictive with rice — a true "下饭" (rice-pairing) dish.Ingredients (serves 3–4)Main ingredients:

• Pork belly — 500–600 g (about 1.1–1.3 lbs), skin on, sliced into 3–4 mm thick pieces (bite-sized rectangles)
• Garlic — 5–6 cloves, sliced or smashed
• Ginger — 1-inch piece (about 15–20 g), thinly sliced or julienned
• Green onion / scallion — 3–4 stalks (white parts cut into 3–4 cm segments, green parts chopped for garnish)
• Optional: 1–2 fresh red/green chilies or dried red chilies, sliced (for extra heat)

Sauce & seasoning:

• Pixian doubanjiang ( Sichuan broad bean chili paste) — 2–3 tbsp (adjust for spiciness)
• Sweet wheat paste / tianmianjiang — 1–1½ tbsp (adds sweetness and depth; substitute with hoisin if unavailable)
• Light soy sauce — 1–2 tbsp
• Shaoxing wine — 1 tbsp
• Sugar — 1 tsp (balances saltiness)
• Cooking oil — 2–3 tbsp (neutral like vegetable or peanut; pork belly renders its own fat)
• Optional: a pinch of MSG or chicken powder for extra umami
• Optional: ½ tsp Sichuan peppercorn powder for numbing heat

Step-by-Step Instructions

1. Prepare the pork
   • Slice pork belly into thin, even pieces (3–4 mm thick, about 4–5 cm long × 3 cm wide). Keep skin on for crispiness and flavor.
   • Optional (recommended): Blanch pork slices in boiling water with 1–2 slices ginger + 1 tbsp Shaoxing wine for 1–2 minutes to remove impurities and gamey odor. Drain, rinse under cold water, and pat very dry with paper towels (critical for good browning and less splatter).
2. Fry the pork ("salt-fry" step)
   • Heat a wok or large skillet over medium heat (no oil yet — pork belly is fatty).
   • Add pork slices in a single layer (work in batches if needed).
   • Fry 4–6 minutes per side until both sides are golden-brown, edges crispy, and fat renders out (skin side first for maximum crisp). The meat will shrink and curl slightly.
   • Push pork to side of wok. Tilt wok to collect rendered fat (about 2–3 tbsp should come out). If too little fat, add 1 tbsp oil.
   • Remove pork to a plate (leave fat in wok).
3. Build the aromatic base
   • With the wok still on medium heat, add doubanjiang to the rendered pork fat.
   • Stir-fry 1–2 minutes until fragrant, oil turns red, and bean paste aroma releases (this is the soul of the dish — do not burn it).
   • Add sliced garlic, ginger, white parts of green onion, and chilies (if using).
   • Stir-fry 30–60 seconds until garlic is golden and everything is aromatic.
4. Combine and sauce
   • Return fried pork slices to wok.
   • Add Shaoxing wine — let it sizzle and evaporate slightly (10–15 seconds).
   • Add sweet wheat paste, light soy sauce, and sugar.
   • Toss everything vigorously over medium-high heat for 2–3 minutes so pork absorbs sauce evenly. The sauce should thicken slightly and coat the meat in a glossy red sheen.
   • Taste and adjust: if too salty/spicy, add a pinch more sugar; if bland, a dash more soy or MSG.
5. Finish
   • Turn off heat.
   • Toss in chopped green onion greens and optional Sichuan peppercorn powder.
   • Give one final stir.
   • Transfer to a serving plate.
6. Serve
   • Serve hot with plenty of steamed white rice — the rich sauce and crispy pork edges make it irresistible.
   • Pairs well with a simple stir-fried green vegetable (e.g., garlic bok choy) or a light cucumber salad to cut the richness.

Quick Tips for Best Result

• Pork belly quality → Choose good marbling with skin on — skin crisps beautifully and adds texture.
• Dry pork well → Wet pork steams instead of fries — pat dry thoroughly after blanching.
• Doubanjiang is key → Use authentic Pixian brand for real Sichuan depth. Different brands vary in salt/spice — taste and adjust.
• No extra salt → Doubanjiang, soy, and sweet paste provide all the "salt" needed — the dish is named for the frying technique, not added salt.
• Variations → Add green bell pepper strips or bamboo shoots for extra crunch and color.
• Storage → Leftovers keep in fridge 2–3 days. Reheat in a hot wok with a splash of water to revive crispiness.
• Common mistake → Overcrowding the pan — fry pork in batches for even browning.

This dish is bold, aromatic, and deeply satisfying — a Sichuan home-cooking staple that turns simple rice into a feast. Enjoy your homemade！