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Carp in chicken fat
1 serving
Clean the fish from scales, gut, rinse and dry. Cut the spring onions diagonally into 2cm pieces (finely chop or crush the garlic). Heat chicken fat in a wok or deep pan and put out chopped spring onions (garlic) in it. Increase the heat and fry the carp in hot fat, fry each side for 3 minutes, until golden brownish. Pour soy sauce or salt over the fish. Pour in the rice wine or sherry and keep on fire for 1-2 minutes, then pour 3/4 a glass of water. Heat over medium heat on each side for 10 minutes. Serve on a heated platter.
Clean the fish from scales, gut, rinse and dry. Cut the spring onions diagonally into 2cm pieces (finely chop or crush the garlic). Heat chicken fat in a wok or deep pan and put out chopped spring onions (garlic) in it. Increase the heat and fry the carp in hot fat, fry each side for 3 minutes, until golden brownish. Pour soy sauce or salt over the fish. Pour in the rice wine or sherry and keep on fire for 1-2 minutes, then pour 3/4 a glass of water. Heat over medium heat on each side for 10 minutes. Serve on a heated platter.
carp - 1 kg, onion green - 2 pcs., Or garlic - 2 wedges, chicken fat - 5 tbsp. spoons, soy sauce - 2 tbsp. spoons, or salt - 1 tsp, rice wine - 2 tbsp. spoons
