Simmered Grass Carp Belly with Ground Soy Bean

Paste and Fresh Bean Curd Sticks in Clay Pot

Ingredients

• 300 grams grass carp belly

• 2 fresh bean curd sticks

• 1 tbsp ground soy bean paste

• 3 slices ginger

• 2 cloves skinned garlic (sliced)

• coriander

• spring onion

• 2 tsps Shaoxing wine

• 1/3 tsp salt

• ground white pepper

Method

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

    slightly with corn flour. Fry until slightly golden. Drain.

2. Rinse fresh bean curd sticks briefly. Section.

3. Heat 1 tbsp of oil a clay pot. Stir fry ginger slices and garlic slices until fragrant. Pour in wine slightly.

   Add 1 cup of boiling water. Put in ground soy bean paste, bean curd sticks and grass carp belly. Cook

   for about 5 minutes. Add coriander and spring onion. Bring to the boil. Serve the whole pot.

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