Categories of products:
Green – chicken eggs
Red – Tomatoes
Yellow – Carrots, butter
White – carp, garlic
Black – Pork, salt, pork fat
Clean Large carp, remove head and interiors, accurately cut off fins, don’t damage skin and remove it, wash up and dry slightly .
Separate Meat of a fish from bones, add tomatoes, carrots, garlic and pork, hard boiled chicken eggs, butter, salt and mix.
Fill carp’s skin with prepared stuffing and bake in the oven up to readiness.