Ingredients with Measurements:
- 1 whole carp, cleaned and cut into pieces
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch ginger, sliced
- 6 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions, sliced
- Cilantro leaves for garnish
Special Equipment Needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a soup pot, dry roast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle.
2. Heat the vegetable oil in the same pot over medium heat. Add the onion, garlic, and ginger. Saute until fragrant and the onion is translucent.
3. Add the carp pieces and stir-fry for 2-3 minutes until lightly browned.
4. Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
5. Add the ground Sichuan peppercorns, soy sauce, rice vinegar, sugar, salt, and pepper. Stir to combine.
6. Reduce heat to low and simmer for 20-25 minutes until the carp is cooked through and tender.
7. Ladle the soup into bowls and garnish with sliced green onions and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat for roasting and sauteing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 6g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Carp can be substituted with any white fish such as tilapia or cod.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
Variations:
- Add sliced mushrooms or bok choy for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a beaten egg to the soup for a silky texture.
Tips and Tricks:
- To remove the fishy smell from the carp, soak it in cold water with a tablespoon of vinegar for 30 minutes before cooking.
- Use a ladle to skim off any impurities that rise to the surface of the soup while simmering.
- Adjust the amount of Sichuan peppercorns to your preference for spiciness.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in a large soup tureen or individual soup bowls. Garnish with cilantro leaves and sliced green onions.
Garnishes:
Cilantro leaves and sliced green onions
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a side salad
Troubleshooting Advice:
- If the soup is too spicy, add more water or broth to dilute the spiciness.
- If the soup is too bland, add more salt, soy sauce, or vinegar to adjust the seasoning.
Food Safety Advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Cook the soup to an internal temperature of 145°F to ensure food safety.
Food History:
Sichuan peppercorns are a staple ingredient in Sichuan cuisine, known for their unique numbing and tingly sensation on the tongue. Carp is a popular freshwater fish in China, often used in soups and stews.
Flavor Profiles:
The soup has a savory and slightly spicy flavor with a hint of tanginess from the vinegar.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Chinese