Fancy Carp Doufu


2 leaves of fresh Chinese cabbage Sugar and salt to taste

1/2 lb. carp, the middle section 1/2 lb. bean curd

3 tbsp. vegetable oil

2 cups clear broth 1 bamboo shoot, sliced 1 tbsp. sherry

1 tbsp. soy sauce Garlic shoots for garnish

To Prepare:

1. Chop the cabbage leaves, mix with 1 tsp. salt. Squeeze out excess juice and let stand.

2. Cut the carp into four or five big slices.

3. Slice the bean curd.

4. Heat oil in a pot over a high flame and fry the fish for a minute. Add broth, bean curd, sherry, bamboo and seasonings. Simmer until the bean curd is honey-combed. Add garlic shoots and salted Chinese cabbage and serve.

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