Carp with pork
Ingredients
• 1 piece of carp
• some oil
• 4 tablespoon soy sauce
• some sugar
• some salt
• 2 tablespoon sherry
• 2 teaspoon potato flour
• ¼ litre fish broth
• 200 g ground pork
• some ginger
• 50 g onion
Description
Cut a small opening in the prepared descaled carp, carefully take out the offal through it, stuff the fish and roast in heated oil from both sides until the meat is soft.
Cook oil, soy sauce, sugar, sherry, salt and fish broth well, thicken with potato flour mixed with cold water and pour the sauce over the carp prepared on a pre-heated plate.
Stuffing: mix pork well with onion, sherry, potato flour, salt and ginger.
