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
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.