Fish Belly Stuffed with Mutton

Name: Fish Belly Stuffed with Mutton
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 700 g Fresh carp (whole fish deboned, seasoned and lightly marinated); 200 g Trimmed mutton (cut into rice-sized pieces); 50 g Shiitake mushrooms (cut into rice-sized pieces); 30 g Winter bamboo shoots (cut into rice-sized pieces); 20 g Cucumber (cut into fine strips); 15 g Red chili pepper (cut into fine strips); 10 g Fine salt; 10 g Soy sauce; 25 g Cooking wine; 20 g Vinegar; 20 g Sugar

A renowned Shandong specialty featuring lamb filling stuffed inside a carp and roasted, pairing two prized ingredients.

1h 10m

Easy

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Ingredients

Fresh carp (whole fish deboned, seasoned and lightly marinated) 700 g

Trimmed mutton (cut into rice-sized pieces) 200 g

Shiitake mushrooms (cut into rice-sized pieces) 50 g

Winter bamboo shoots (cut into rice-sized pieces) 30 g

Cucumber (cut into fine strips) 20 g

Red chili pepper (cut into fine strips) 15 g

Fine salt 10 g

Soy sauce 10 g

Cooking wine 25 g

Vinegar 20 g

Sugar 20 g

Instructions

Step 1

Clean the carp, debone the whole fish, season it and let it marinate lightly.

Step 2

Cut the mutton, winter bamboo shoots and shiitake mushrooms into rice-sized pieces, add seasonings, stir-fry them in a pan, then stuff the mixture into the fish belly.