Chinese style carp

Ingredients

• 1 carp
• 1 sweet yellow pepper
• 1 sweet red pepper
• salt
• eggplant - 1 pc.
• white wine vinegar - 1 tbsp. l.
• 2 star anise (star anise)
• vegetable oil - 2 tbsp.
• red onion - 1 onion
• 2 cm piece of fresh ginger
• soy sauce
• sugar - 2 tbsp.
• 2 tsp starch

Cooking

Step 1

Clean carp from scales, wash. Make a deep incision along the back. Use scissors to cut the spine at the head and tail, carefully remove the spinal bone from the fish. Remove small bones with tweezers. Cut out the gills, remove the insides. Rinse the fish again.

Step 2

Wash vegetables. Cut sweet pepper in half, remove seeds and stalks, cut into thick strips. Cut the eggplant into chunks. Peel the onion, thinly cut into half rings. Peel the ginger, chop.

Step 3

Heat up in a skillet 1 tbsp. l. vegetable oil. Add vegetables and half of the ginger, fry with vigorous stirring for 30 seconds. Pour in half the soy sauce and immediately remove from heat.

Step 4

Preheat the oven to 180°C. Grease a baking sheet with the remaining oil, then lay a sheet of parchment or foil on it. Stuff the carp through the cut in the back with fried vegetables. Carefully sew up the hole with large stitches.

Step 5

Dilute 1 tsp. starch in 2 tbsp. l. water, grease the fish with this mixture on all sides. Put the carp on a baking sheet, put in the oven and bake for 25 minutes. Carefully remove the thread from the finished fish.

Step 6

Pour sugar into a saucepan, add 3 tbsp. l. water, put on medium heat. Cook until sugar dissolves. Add remaining soy sauce, ginger, star anise and vinegar. Dilute the remaining starch in 2 tbsp. l. water, pour into the mixture in a thin stream while stirring. Mix thoroughly, remove from heat. Pour the finished carp with the resulting sauce.