2 lb. carp head
2 tbsp. sherry
1 lb. bean curd
2 oz, vegetable oil
1 tbsp. finely chopped ginger and scallion
5 cups broth
1/2 oz. dried shrimps soaked in hot water
1 oz. cooked bamboo §hoots
6 dried mushrooms soaked in water
2 oz. garlic sprouts (I1/2 cm. long sections)
Salt and pepper to taste
1- Split the carp head in two, then rub the surface of the fish with a mixture of 1/2 tbsp. salt and 1 tbsp. sherry. Put it aside for half an hour. Cut the bean curd into thick slices.
2. Heat the oil over a high flame, then fry the carp head on both sides for 5 minutes. Add the scallion and ginger and stir fry for
1 minute. Add the broth and the rest of the ingredients. Cook until the carp is done. Scald the bean curd with salt, then pour it into the fish pot. Simmer about. 20 minutes, until the bean curd totally absorbs the fish aroma. Sprinkle with minced garlic sprouts and serve.