1 whole carp, about 1 lb.

1 lb. bean curd

1 tsp. each ginger and scallion chopped

2 egg whites

3 tbsp. vegetable oil

10 Sichuan pepper corns

2 cups clear broth

1 tsp. broad bean paste

1/4 cup soy sauce

2 tbsp. sherry

Garlic shoots for garnish

2 tbsp. cornstarch dissolved in water

Salt to taste

To Prepare:

1. Debone and mash the carp meat. Mash the bean curd. Mix the two together and add ginger and scallion juice, the egg white. Mix well and steam for half an hour. Then cut into shreds.

2. Heat oil in a pan over a high flame, add the fish head, tail, bone and skin and Sichuan pepper corns until aroma comes out. Add broad bean sauce, broth, soy sauce, sherry, chopped ginger, scallion, and salt. Simmer for one minute then discard all the Ingredients saving the soup.

3. Add fish and bean curd shreds to the soup. Cook over a low flame until almost all the water is gone. Add cornstarch and garlic shoots. Bring to a boil and serve.


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