Grass Carp Belly Casserole with Eggplants Recipe
Chinese Recipes

Ingredients:

320 g
2
1
1 sprig
1 clove
1 tsp

Marinade:
2 tbsp
1 tsp
2 slices
1 sprig

Seasoning:
1 tbsp
1 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1 1/2 tsp

1/2 cup

grass carp
eggplants
red chili, cut into shreds
spring onion, cut into shreds
garlic, crushed
black pepper grind

soy sauce
oyster sauce
ginger, cut into shreds
spring onion, cut into sections

oyster sauce
soy sauce
granulated sugar
chicken powder
salt
caltrop starch
dash of sesame oil
water

Method :

1. Wash grass carp belly and cut into pieces. Mix with marinade and marinate for 30 minutes.

2. Cut  eggplants into slant pieces. Deep fry in boiling oil until the eggplants float on the surface. Remove before the eggplants change color. Drain.

3. Wipe dry the grass carp belly. Deep fry in boiling oil until golden, Remove and drain.

4. Heat 2 tbsp oil. Sauté crushed garlic. Pour in seasoning. Sprinkle pinch of black pepper grind. Bring the ingredients to the boil. Then add eggplants and grass carp belly. Stir well. Transfer the ingredients to a casserole. cook for a while. Add red chili and spring onion shreds before serving.