Head and Tail in Casserole

Ingredients:

1000g grass carp,  100g pork(sliced),  50g mushrooms (soaked),  1500g chicken stock.

Seasonings:

125g vegetable oil,  5g salt,  20g soy sauce,   60g vinegar,  5g monosodium glutamate(MSG) ,   25g rice wine,   10g scallions(chopped),  ginger(sliced) and thick chill sauce,  15g garlic(sliced) ,   25g sesame oil.

Making:

1. Cut the head and tail of the fish, leaving the middle section for other use. Cut the head and tail into halves.

2. Heat 100g of oil in a wok, stir-fry the pork and mushrooms , and the scallions , ginger and 10g of garlic, and when the aroma escapes , and the head and tail and stir-fry for several seconds. Add the stock, salt, soy sauce , vinegar, rice wine and MSG, bring to a boll , then remove to a casserole dish. Stew over low fire for 30 minutes.

3. Heat the rest of the vegetable oil in a wok, add the chill sauce and 5g of garlic and stir-fry until the aroma escapes. Pour into the casserole dish and cover . Sprinkle with sesame oil and serve.