Spicy carp pot


Carp 1
Abalone mushrooms 100 grams
6 green onions
Ginger 50 grams


2 tablespoons spicy barbeque sauce
1/4 tsp white pepper
2 tablespoons oyster sauce
1 tablespoon rice wine
1/4 tsp salt
Water 500㏄


  1. Wash and dry carp; onions and cut into sections; ginger slices; abalone mushroom slices and set aside.
  2. Heat a pot of oil, the first onion, ginger and fry until fragrant coke, then carp fry until browned, remove and drain backup.
  3. Take a pot and put it into practice 1 scallion, ginger for the end, and then into practice and spicy barbeque sauce 2 carp, abalone mushroom slices and then into the final.
  4. in practice to join the rest of the pot three seasonings, bring to a boil and then turn after a small fire continued to cook for about 15 minutes until sauce is dry.