Cooking method: Preparing the ingredients: When you buy carp, clean off the scales, remove the belly and gills, then wash the fish thoroughly. To remove the slime and fishy smell, rub coarse salt and finely chopped ginger all over the body and belly of the fish, then rinse it several times with water. Wash the pork bones, blanch them briefly in boiling water, then remove and wash them again. Peel the pineapple, remove the eyes, and cut it into thin slices. Wash the tomatoes and cut them into wedges. Wash the dill and cut it into small pieces. Soak the accompanying vegetables in diluted salt water, then drain them in a colander. Peel and wash the ginger, then chop it finely. Grind the fermented rice paste with a little water and strain it through a sieve to remove the residue. Peel and finely chop the garlic and shallots.
- Making the broth: Put a pot of water on the stove. When the water boils, add the pork bones and cook. Regularly skim off the foam to make the broth clearer. Next, add a little salt, MSG, and sugar to the pot and simmer the bones for 3 hours to make the broth. When the broth is ready, sauté the bones in oil with onions and garlic until fragrant. Then, add the tomatoes, pineapple, and carp and stir-fry until cooked through, then add the fermented rice water. When the fermented rice water boils, add the pork bone broth along with fish sauce, ginger, pepper, sugar, MSG, and a little chili, then stir well.
Once the broth is boiling, season it again to taste, then cook for another 5 minutes before adding the chopped dill and turning off the heat.
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