Q1: Can I substitute another type of fish for grass carp in this recipe?
A1: Yes, you can use a similar firm-fleshed fish, but the flavor and texture might slightly differ from grass carp.
Q2: Is it necessary to use both olive oil and pork fat in the recipe?
A2: The combination of olive oil and pork fat adds distinct flavors, but you can use only one if preferred.
Q3: How long should I soak the dried grass carp before cooking?
A3: Soak until it’s fully rehydrated, which can vary depending on the thickness of the fish.
Q4: Can I omit chicken essence from the recipe?
A4: Yes, chicken essence can be omitted or replaced with a pinch of salt or chicken stock for added flavor.
