Thursday, May 13, 2010
1 scallion, slightly chopped
1 ginger, chopped
3 cloves garlic, chopped
2 red chili pepper, chopped
1 tablespoon cornstarch
1 tablespoon soy sauce or salt
1 tablespoon hot bean sauce
1 tablespoon sugar (I used brown)
1 tablespoon vinegar
1 tablespoon cooking wine
Rinse carp, score diagonally on both sides. Marinate with salt for 10 minutes.
Fry the carp with 6 tablespoon oil until both sides become golden brown. Set aside.
Stir-fry garlic, ginger, scallion, and chili. Add seasoning and little water, then pour
cornstarch solution to thicken. Add pepper powder and spice oil (optional)
Serve in a platter, sprinkle with scallion on top.