Braised Fish Pork Belly

Name: Braised Fish Pork Belly
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 pieces Cured Fish; 1 piece Pork belly; 1 piece Hot pepper; 1 piece Red pepper; 10g Cowpea (dried)

by Nicole

5.0 (1)

Favorite

11

Difficulty

Easy

Time

30m

Serving

3

Cured fish is a kind of cured flavor, and it is also one of the cured flavors that I like very much. Compared with fresh fish, the meat of cured fish becomes more chewy after pickling and drying. However, the cured fish is salty and hard. It is best to soak or boil before eating to remove the floating salt on the surface, which can also make the meat softer, and then do subsequent processing, which is great.
Ingredients: 6 pieces of cured fish, 1 piece of pork belly Ingredients: 1 piece of sharp red pepper, a little dried beans, 2 small red peppers, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 dried peppers, 2 star anise, 1 piece of cinnamon, 20 peppercorns Seasoning: 2 tablespoons of light soy sauce, 2 tablespoons of cowpea (dried)

Ingredients

6 pieces Cured Fish
1 piece Pork Belly
1 piece Hot Pepper
1 piece Red Pepper
10g Cowpea (dried)

Braised Fish Pork Belly

1. Soak dried beans in warm water in advance until soft; boil water in a pot, add pork belly to blanch after boiling

2. Remove the meat after discoloration, wash away the foam; raise the pot to boil water again, add the cured fish to blanch after the water is boiled

3. After 2 minutes, remove the cured fish, drain the water and set aside; heat up in a separate pot, add a little oil, add the onion, ginger, garlic, pepper and dried chili after the oil is heated and sauté

4. After the aroma is released, add the pork belly; fry until the pork belly is oily, add the cured fish cubes

5. After stir-frying a few times, add the soaked dried beans; after stir-fry, add the hot sauce

6. Put in the light soy sauce and mix well

7. Add water to 1/2 of the ingredients; put in a tea bag with cinnamon and star anise

8. Bring to a boil over high heat, cover the pot, turn to medium heat and simmer for 20 minutes; add green and red peppers and continue to simmer for 5 minutes.