Free Chinese Recipes

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

** Free Chinese Recipes **

Method:

1. Clean the carp thoroughly under running water, and scrape away the scales. Rub with salt and finely-chopped ginger. Leave to season for 30 minutes. Dice the pork into small cubes. Cut the spring onions into short sections and the bamboo shoots into small, thin slices, and chop the pickles into small pieces.

2. Heat the oil in the deep-fryer. When a crumb, dropped into it sizzles, lower the carp in a wire basket into the hot oil to fry for 1 minute. Remove and drain.

3. Heat 30ml (2 tablespoons) oil in a large frying pan or wok. Add the pork cubes and stir them around over a high heat for 30 seconds. Add the spring onion, soy sauce, sugar, stock and crushed stock cube.

4. Stir the mixture until it starts to boil and froth over a high heat. Lower the fish into the pan, and baste for 30 seconds. Turn it over and baste for a further 30 seconds. Sprinkle the fish with the sherry. Reduce the heat to low, and place and over the pan to cook slowly for 20 minutes.

5. Transfer the fish carefully to a well-heated oval dish. Return the pan to the heat. Add the corn flour mixture, lard and sesame oil. Stir q1rlckly over a high heat. When the sauce thickens and boils; pour it over the length of the fish.

Note: Although not a banquet dish, carp cooked in this way is always most acceptable for a domestic dinner.