Carp braised with mushrooms

1 serving


put the mushrooms in warm water for 30 minutes, squeeze, cut off the hard legs and cut into slices. clean the fish from scales, gut, wash and dry. on both sides of the fish, make shallow diagonal incisions with a sharp knife. cut asparagus and nutsole into small cubes. cut the onions into cubes or straws. finely chop or crush the ginger. finely chop the garlic. heat a wok or frying pan, pour in 1 tbsp vegetable oil and add 50g pork fat. when the fat warms up, fry the fish on both sides until golden brown, remove and let the oil drain. add onions, mushrooms, asparagus, nutritious lard, ginger, sugar to the fish, pour in rice wine, water and soy sauce. salt, cover the wok or pan with a lid and simmer for 10 minutes on the lowest heat, then put the fish on a heated dish. thicken the liquid remaining from the roast with starch diluted in a small amount of water, heating over a high heat and gently stirring. pour the finished fish over the resulting sauce, sprinkle with crushed garlic, drizzle with sesame oil and serve.