Ingredient
1 lower part of grass carp (about 535g)
113g black beans
75g brow beans
300g carrot
4 red dates(core)
1/4 piece dried tangerine peel
2 slices ginger
salt as desired
Seasoning
Marinade:
1/2 tsp salt
2 tsp wine
Method
Remove scales from grass carps. Wash and wipe dry. Marinate for 10 minutes. Heat oil. Stir fry ginger slices. Put in grass carp and fry until both sides turn brown.
Wash black beans and leave to dry. Fry in wok over low heat until membrane breaks apart. Wash red dates and brow beans. Soak dried tangerine peel in water until tender. Remove pith. Peel carrot and cut into pieces.
Bring suitable amount of water to the boil with dried tangerine peel. Put in all ingredients and boil for 10 minutes. Turn to low heat and cook for 2 hours. Season with salt. Serve.
