Braised Conger Eel with Moldy Dried Vegetables and Pork Belly

Name: Braised Conger Eel with Moldy Dried Vegetables and Pork Belly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 500g Sea eel; 150g Moldy dried vegetables; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some Fresh soy; Some Soy sauce; Some shallot; Some ginger; Some garlic; Some star anise; Some Chicken Essence

by Old lady who loves to dance

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

My hometown is close to the sea, so I eat a lot of aquatic products. There are many kinds of aquatic products, and they all have unique practices in our hometown.
Such as roasted meat with mouldy dried vegetables, roasted fish with mouldy dried vegetables, or roasted fish with pork belly and so on.
Today I made the braised sea eel with mouldy dried vegetables and pork belly.
The combination of the moldy dried vegetables and pork belly, the fat but not greasy fragrance, coupled with the savory flavor of Shanghai eel, it is really slapped and delicious! "

Braised Conger Eel with Moldy Dried Vegetables and Pork Belly

1. Prepare the ingredients

Braised Conger Eel with Moldy Dried Vegetables and Pork Belly recipe

2. Wash the pork belly and cut into cubes, remove the head and belly of the eel, wash and cut into small sections, wash the moldy dried vegetables and soak in clean water.

3. Heat the oil in the pan, put down the ginger slices, and stir-fry the pork belly until the color turns.

4. Put cooking wine, water, sugar, star anise, garlic, soy sauce.

5. Bring to a boil on high heat, and low heat for 20 minutes.

6. Add moldy dried vegetables, stir well,

7. Low heat for 30 minutes.

8. Take the casserole, add pork belly and moldy dried vegetables.

9. Put in the sea eel

10. Add some fresh soy, sugar, bring to a boil, simmer for 20 minutes on low heat.

11. Add salt, chicken bouillon, cook for 5 minutes, sprinkle some chopped green onion.

Tips:
1. To cook this dish, you can use a casserole from the beginning.

2. Finally put the sea eel on top, don't stir it anymore, so as to keep the fish intact.

3. If you like spicy food, you can add some chili.

4. The amount of star anise should be kept small, otherwise it will cover the umami taste of the fish.