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Ingredients
- red chili - 1
- garlic - 2 cloves
- salt
- pepper
- pickled five vegetables - 113g
- gold carp - 1
- wine - 2 tsp
- corn starch - 1 tbsp
- Chinese parsley
Sauce
- water - 4 tbsp
- vinegar - 2 tsp
- ketchup - 3 tbsp
- sesame oil
- brown sugar - 1 tbsp
- corn starch - ¾ tsp
- salt
Method
- Wash and scale the fish.
Marinate with salt, wine and pepper for 30 minutes.
- Shred the garlic, pickled five
vegetables, seed and slice the chili.
- Heat 3 cup of oil, brush the
fish with corn starch and deep fry until golden brown. Set
aside.
- Stir fry the chili, garlic,
pickled five vegetables, then add the sauce and let it boil.
- Pour the sauce onto the fish
and serve.
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