Chinese Recipes - Shanghai Braised Carp Recipe
posted on August 31, 2008 - 1:55 am
Ingredients
- 2 carp (about 1.2-1.35 kg/2 1/2- 3 lb)
- 7 ml (1/2 tablespoon) salt
- 2 slices root ginger
- 100 g (1/4 lb) belly of pork
- 4 stalks spring onion
- 75 g (3 oz) bamboo shoots
- 30 ml (2 tablespoons) snow pickles
- oil for deep-frying
- 45 ml (3 tablespoons) soy sauce
- 7 ml (1/2 tablespoon) sugar
- 90 ml (6 tablespoons) stock
- 1/2 chicken stock cube
- 30 ml (2 tablespoons) dry sherry
- 15 ml (1 tablespoon) corn flour blend in 45 ml (3 tablespoons) water
- 10 ml (2 teaspoons) sesame oil
Serve 6-8
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