Deep Fried Grass Carp Belly with Preserved Cockles Sauce Recipe

Ingredients

• 300 grams grass carp belly

• 2 slices ginger

• 2 tsps Shaoxing wine

• ground white pepper

• 1/4 tsp salt

• 1 small dish preserved cockles sauce

• 2 tsps sesame oil

Method

1. Scrape off black membrane from grass carp belly. Rinse and cut into pieces. Marinate for a while. Coat

    slightly with corn flour. Deep fry in boiling oil until done. Drain.

2. Heat 1/2 tbsp of oil in wok. Stir fry ginger slices until fragrant mix well. Serve with sauce as a dip.

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