Braised Crucian Carp (Hong Shao Ji Yu) – Detailed Recipe

Chinese Braised Crucian Carp (Hong Shao Ji Yu) – Detailed Recipe

Hong Shao Ji Yu is a classic Chinese home-style dish featuring crucian carp braised in a savory, slightly sweet soy-based sauce. The fish becomes tender on the inside and beautifully caramelized on the outside, absorbing all the rich flavors of ginger, garlic, and soy.

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Ingredients

Main

• 1–2 crucian carps (about 400–600g total), cleaned and gutted

• 2–3 tbsp cooking oil

• 1 small piece of ginger, sliced

• 3 cloves garlic, smashed

• 2 scallions, cut into sections

• 1–2 dried chilies (optional)

Seasonings

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp cooking wine (Shaoxing wine)

• 1–1.5 tsp sugar (or rock sugar)

• Salt to taste

• Hot water or broth (enough to cover half the fish)

Optional Add-ons

• A few slices of tomato

• A handful of cilantro

• Black pepper or white pepper

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Preparation Steps

1. Prepare and Score the Fish

1. Clean the crucian carp thoroughly, removing any blood clots along the spine to reduce fishiness.

2. Pat dry completely with paper towels — this helps prevent oil splattering.

3. Cut 2–3 shallow diagonal slits on each side of the fish for better flavor absorption.

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2. Pan-Fry the Fish Until Golden

1. Heat a generous amount of oil in a wok or nonstick pan.

2. Once the oil is hot, carefully place the fish inside.

3. Pan-fry over medium heat until both sides are golden and crispy.

4. Remove excess oil if necessary, leaving about 1–2 tablespoons in the pan.

Tip:
Do not move the fish too early. Let it firm up first to avoid sticking.

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3. Add Aromatics

Push the fish to one side and add:

• Ginger slices

• Garlic

• Scallions

• Optional dried chili

Stir-fry the aromatics gently until fragrant.

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4. Season the Fish

Pour directly around the fish:

• Light soy sauce

• Dark soy sauce

• Cooking wine

• Sugar

Let the fish absorb the seasonings for 20–30 seconds.

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5. Add Hot Water and Begin Braising

1. Add hot water or broth until it covers half of the fish (not fully submerged).

2. Bring to a boil, then reduce to medium-low heat.

3. Spoon the sauce over the fish repeatedly.

4. Cover and braise for 10–15 minutes.

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6. Reduce and Thicken the Sauce

1. Remove the lid and turn heat to medium-high.

2. Reduce the sauce until it becomes glossy, slightly thick, and coats the fish beautifully.

3. Taste and adjust salt or sugar as needed.

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7. Serve

Transfer the fish gently to a large plate.
Pour the rich red-braised sauce over the top.
Garnish with scallions or cilantro if desired.

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Flavor Profile

• Savory and slightly sweet

• Aromatic from ginger, garlic, scallions

• Crisp on the outside, tender inside

• Deep soy-based umami

Pork Belly, Pickled Cabbage & Vermicelli Stew

Chinese Pork Belly, Pickled Cabbage & Vermicelli Stew

Introduction
This comforting Northern Chinese dish combines tender pork belly, sour and fragrant pickled cabbage , and chewy vermicelli noodles . Slow-simmered until the flavors fully merge, it's a hearty and warming stew that’s perfect for cold weather.

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Ingredients

Main Ingredients

• 400–500 g pork belly, sliced into thick strips

• 300 g Chinese pickled cabbage (suan cai), shredded

• 80–100 g dried sweet potato vermicelli

• 1 medium onion, sliced

• 1 piece ginger (6–8 slices)

• 3–4 cloves garlic, smashed

• 2–3 dried chili peppers (optional)

Seasonings

• 1 tbsp cooking oil

• 1 tbsp light soy sauce

• 1 tbsp Chinese cooking wine (Shaoxing wine)

• 1 tsp sugar

• ½ tsp white pepper

• 1–2 bay leaves (optional)

• Salt to taste

• Water or broth (about 1–1.5 liters)

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Instructions

Step 1: Prepare the Vermicelli

1. Soak the dried vermicelli in warm water for 20–30 minutes until softened.

2. Drain and set aside.

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Step 2: Render and Brown the Pork Belly

1. Heat a pot or wok without oil.

2. Add the pork belly and cook over medium heat to render out the fat.

3. Stir-fry until the pork becomes lightly golden and aromatic.

4. Add 1 tablespoon of cooking wine and stir to remove any meaty smell.

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Step 3: Stir-Fry the Aromatics

1. Push the pork to one side and add 1 tablespoon of cooking oil if needed.

2. Add the ginger, garlic, onion, and dried chilies.

3. Stir-fry until fragrant.

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Step 4: Add Pickled Cabbage

1. Add the shredded Chinese pickled cabbage to the pot.

2. Stir-fry for 3–5 minutes to release its sour aroma.

3. Add light soy sauce and sugar, mixing well.

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Step 5: Simmer the Stew

1. Pour in water or broth until the ingredients are fully submerged.

2. Add white pepper and bay leaves.

3. Bring to a boil, then reduce to low heat.

4. Simmer for 40–50 minutes until the pork belly becomes tender and the broth turns flavorful.

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Step 6: Add the Vermicelli

1. Add the softened vermicelli to the pot.

2. Simmer for another 10–15 minutes, allowing the noodles to absorb the broth.

3. Taste and adjust salt if needed.

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Step 7: Serve

Serve the stew hot. The pork should be tender, the pickled cabbage fragrant and sour, and the vermicelli chewy and fully infused with flavor.

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Tips for Best Flavor

• Use high-quality Northeast-style suan cai for authentic taste.

• The longer the stew simmers, the richer the flavor becomes.

• Sweet potato vermicelli works best because it stays chewy and doesn’t fall apart.

Sweet and Sour Pork Ribs (Tang Cu Pai Gu) — Detailed Recipe

Chinese Sweet and Sour Pork Ribs (Tang Cu Pai Gu) — Detailed Recipe

Sweet and Sour Pork Ribs is a classic Chinese dish loved for its glossy caramelized coating, tender meat, and perfect balance of sweet, sour, and savory flavors. It’s a must-have on family dinner tables and festive occasions.

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Ingredients (2–3 servings)

Main Ingredients

• 600 g pork spare ribs, chopped into small pieces

• 2 slices ginger

• 1 scallion, cut into sections

• 1 tablespoon cooking oil

Seasoning & Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 3–4 tablespoons sugar (preferably rock sugar)

• 3 tablespoons vinegar (Zhenjiang black vinegar preferred)

• 1 tablespoon cooking wine

• 1 cup water (enough to cover ribs halfway)

• A pinch of salt (to taste)

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Instructions

1. Blanch the Ribs

1. Bring a pot of water to a boil.

2. Add ginger slices, scallion sections, and pork ribs.

3. Cook for 2–3 minutes to remove impurities.

4. Rinse the ribs under warm water and drain completely.

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2. Caramelize the Sugar

1. Heat a wok and add 1 tablespoon of oil.

2. Add sugar (rock sugar works best).

3. Let it melt slowly over low heat until it becomes amber or golden brown.

   • Tip: Watch closely — sugar burns quickly!

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3. Fry the Ribs in Caramel

1. Immediately add the blanched ribs to the caramelized sugar.

2. Stir-fry quickly to coat each piece with the golden caramel.

3. Add light soy sauce, dark soy sauce, and cooking wine.

4. Stir to mix evenly.

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4. Braise the Ribs

1. Add enough water to cover the ribs halfway.

2. Bring to a boil, then reduce to a simmer.

3. Cover and braise for 30–40 minutes until the ribs are tender.

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5. Add Vinegar & Reduce the Sauce

1. Once the ribs are soft, add the vinegar and a pinch of salt.

2. Increase heat to medium-high and reduce the sauce.

3. Stir occasionally until the sauce becomes thick and glossy, coating each rib.

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6. Serve

Transfer the ribs to a plate and drizzle the remaining sauce on top.
Serve hot with rice—every bite is tender, sweet, sour, and irresistible.

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Tips for Perfect Sweet & Sour Ribs

• Rock sugar gives the dish a beautiful shiny glaze.

• Add the vinegar at the end to preserve its fragrance.

• Reduce the sauce until it forms a sticky caramel coating.

• For extra aroma, add a few drops of sesame oil before serving.

Jiang Ba Qie Zi , which translates to "Braised Eggplant with Soy Bean Paste," is a popular, flavorful dish from Northeastern Chinese cuisine. It features very soft, almost creamy eggplant coated in a thick, savory, and slightly sweet bean paste sauce.

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🍆 Braised Eggplant with Soy Bean Paste 

This recipe is known for its intense savory flavor and incredibly tender texture.

🍽️ Yields: 2-3 servings

⏱️ Prep time: 10 minutes

🍳 Cook time: 15-20 minutes

🛒 Ingredients

For the Eggplant:

• 2 long Chinese or Japanese eggplants (about 1 lb / 450g)

• 1/2 cup cooking oil (vegetable, canola, or peanut oil) for pan-frying/sautéing

• 1 tablespoon all-purpose flour or cornstarch (optional, for coating)

For the Sauce Base:

• 2-3 cloves garlic, finely minced

• 2 tablespoons Northeastern Soybean Paste (Dōngběi Dà Jiàng), or a quality Sweet Bean Sauce (Tian Mian Jiang ), or Fermented Soybean Paste (Huang Dou Jiang )

• 1 tablespoon light soy sauce

• 1 teaspoon sugar

• 1/2 cup chicken broth or water

• 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (for thickening slurry)

For Garnish:

• 1 stalk scallion (green onion), thinly sliced

🔪 Instructions

1. Prepare the Eggplant

• Wash the eggplants and trim off the ends. Do not peel them.

• Cut the eggplants into medium, bite-sized pieces (about 1.5 to 2 inches long). You can use a classic "roll cut" (cutting at an angle, then rolling the eggplant a quarter turn before the next cut) for a rustic shape.

• Optional Coating: For a slightly firmer texture and less oil absorption, you can lightly coat the eggplant pieces with a thin dusting of cornstarch or flour.

2. Soften the Eggplant

• Heat a large wok or skillet over medium heat. Add the 1/2 cup of cooking oil. The high oil-to-eggplant ratio is key to softening it without deep-frying.

• Carefully add the eggplant pieces to the hot oil.

• Slowly pan-fry the eggplant for 8-10 minutes, turning occasionally, until the skin turns a rich purple-brown color and the flesh is fully soft and translucent. The goal is a velvety, tender texture.

• Once fully softened, remove the eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Pour out any remaining oil from the wok, leaving just a thin film.

3. Make the Bean Paste Sauce

• Return the wok to medium-low heat. Add the minced garlic and stir-fry for about 15 seconds until fragrant.

• Add the soybean paste (or sweet bean sauce) to the wok. Stir-fry the paste for about 30-60 seconds to cook out the raw flavor and release its aroma.

• Pour in the chicken broth or water, light soy sauce, and sugar. Stir everything together and bring the sauce to a simmer.

4. Braise and Thicken

• Return the softened eggplant pieces to the wok.

• Gently toss the eggplant in the sauce, ensuring every piece is coated. Simmer for 1-2 minutes to allow the eggplant to absorb the rich flavors.

• Give the cornstarch slurry a quick stir (the starch settles quickly), and then pour it into the simmering sauce. Stir quickly and gently until the sauce thickens into a glossy glaze that clings beautifully to the eggplant.

• Taste the dish and adjust seasoning if necessary (add a pinch of salt or a bit more sugar if needed).

5. Serve

• Transfer the Braised Eggplant with Soy Bean Paste to a serving dish.

• Garnish immediately with the thinly sliced scallions.

• Serve hot with steamed rice.