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Measurements
      Title: Bean Curd With Carp
 Categories: Fish
      Yield: 4 Servings
 
      2 ea Tofu Squares
      1 ea Carp
      3 c  Oil
      1 tb Spring Onion, minced
      1 tb Ginger, minced
      1 tb Garlic, minced
      1 tb Chili Nam Yuey
      2 tb Soy Sauce
      1 x  Wine, to taste
      2 t  Salt
      3 c  Soup Stock
      1 tb Cornstarch Paste
 
  Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the
  carp. Remove the guts and the gills. Score 3 lines on each side of
  fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove
  and drain. Fry the carp briefly. Remove and drain. Save some oil in
  the wok. Stir fry the spring onion, ginger and garlic for a few
  seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce,
  wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8
  minutes. Remove fish with chopsticks. Save the juice in the wok.
  Thicken with cornstarch past and pour on fish. From The Chinese
  Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
 


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