13. Carp in Lamb Broth

Name: Carp in Lamb Broth (丰肉湯川鯉魚)
Cuisine: Chinese
Ingredients: 1 pint (2½ cups) water; ½ lb. (white) onions; 1 teaspoon light soy sauce; ¼ pint (½ cup) pale dry sherry; ½ level teaspoon sugar; ¾ level teaspoon salt; 5 pints (12 cups) water; One 3-lb. carp; 2 lb. stewing lamb (about 1 lb. meat and 1 lb. bone); 2 lb. stewing lamb (about 1 lb. meat and 1 lb. bone); 2 lb. stewing lamb (about 1 lb. meat and 1 lb. bone); 2 teaspoons vinegar

丰肉湯川鯉魚

Preparation info

Serves
2 to 3
persons

Difficulty
Complex

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

Lamb Broth

2 lb. stewing lamb (about 1 lb. meat and 1 lb

Asia
China
Soup

Method

To prepare the lamb broth: Simmer all the ingredients together for 3 hours. Discard the solids and let the liquid cool. When set (jelled), remove the solid white fat on top and make the volume up to about 12 fluid oz. (1½ cups) with water. Reserve.

To prepare the carp: Carefully remove all the blood and rinse the fish very well. Cut off the head and tail, using the middle section only (