Famous Authentic Chinese Recipe : Grass Carp with Assorted Shreds
1 grass carp (880g)
16g snake melon shreds
16g celeriac shreds
16g pickled ginger shreds
8g sauced ginger shreds
20g red pepper shreds
20g green pepper shreds
16g onion shreds
200g sweet and sour liquor
Adequate amount each of sesame oil, refined salt, pepper,
starch, ginger onion and chopped garlic
Scrape scales off the grass carp, cut its belly open, remove entrails and gills and wash it clean.
Heating oil in the pot, sauté ginger onion, add hot water (1.28 kg), and refined salt, when coming to boil, throw the grass carp in, put out the fire and cover, when the fish is soaked until cooked, scoop it out, put it in an oval plate and pour 10g boiling oil over the fish.
Heating the pot and putting lard in, sauce chopped garlic and red and green pepper shreds thoroughly, put in other shreds, add sweet and sour liquor, sesame oil and pepper; when coming to boil, stir in water chestnut starch solution, sprinkle the mixture onto the fish, sow onion shreds over it and put the parsley on the tail for serving.