Main ingredients

580g carp, 1200g pickled bamboo shoots

Adequate amount of ginger, appropriate amount of peanut oil

Adequate amount of salt

Sour bamboo shoots Steps for making carp stew

1. Soak the sour bamboo shoots in water for 20 minutes, wash and slice them

2. Slice the ginger. Reserve

3. Wash the fish, chop it, sprinkle salt on both sides of the fish, and marinate for about 5 minutes. Heat the pot, pour an appropriate amount of oil, and when the oil is hot, put the fish in the pot and fry. When both sides are golden brown, just add water and soak the fish.

4. Stir-fry the sour bamboo shoots until fragrant and set aside.

5. When the soup is boiling and the milk is white and thick, add water. Pour a small amount of water, then add bamboo shoots and simmer slowly over low heat

6. Stew for at least half an hour and that’s it