Mud-Roasted Carp with Herbs

Name: Mud-Roasted Carp with Herbs
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 1 (about 500 g) Carp (gutted with scales kept, innards and gills removed, washed); 30 g Astragalus root; 3 g Cinnamon bark; 15 g Donkey-hide gelatin (Ejiao); 15 g Deer antler gelatin

Stuff the belly of the carp with astragalus root, cinnamon bark, donkey-hide gelatin (ejiao), and deer antler gelatin, then wrap in yellow clay and slow-roast until tender.

2 hours

Easy

0 favorites

Ingredients

Carp (gutted with scales kept, innards and gills removed, washed) 1 (about 500 g)

Astragalus root 30 g

Cinnamon bark 3 g

Donkey-hide gelatin (Ejiao) 15 g

Deer antler gelatin 15 g

Instructions

Stuffing and Wrapping

Gut the carp while keeping the scales, remove the innards and gills, and wash it clean. Stuff the astragalus root, cinnamon bark, donkey-hide gelatin, and deer antler gelatin into the fish belly. Wrap the fish tightly in paper, secure it with cotton thread, and coat the outside with an even layer of mixed yellow clay mud.

Slow-Roasting in Ash

Place the wrapped fish in the hot ash of a wood-burning stove and slow-roast until fully cooked. Peel off the sealing mud, remove the paper, and eat the fish plain. Finish within one day. Consume regularly.