Braised Puffer Fish with Pork Belly

Name: Braised Puffer Fish with Pork Belly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Dried puffer fish; Some Chives; Some Red chili; Some ginger; Some lard; Some Cooking Wine; Some Braised Sauce; Some salt

by Jun Meng dark blue

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In China, it is not necessary to drink alcohol when eating food, but when drinking alcohol, it is almost always necessary to drink alcohol with vegetables. Regardless of habit or culture, anyway, the "wine and meaty" feeling of excitement is very useful. I like to use a plate of peanuts, a plate of pickles or a large pot of stewed meat to accompany wine. For example, this dish-braised puffer fish with pork belly, is my favorite dish to accompany wine!
It is the most beautiful when the fire is slow and the fire is low, and she is the most beautiful when she is quietly thinking and moaning. His domineering and domineering make people afraid to get close to a bowl of braised secret sauce and onion, ginger and garlic. The torment is to calm down and wait slowly. All of this is to wait for the scent of the pan when it is out of the pot, and the sudden bright and bright to make a braised pork. The fat but not greasy woman will always bloom that fat but not greasy A beautiful man who is like a puffer fish will always be domineering and protect your tenderness. Every piece of braised meat has a fragrance. Every puffer fish has a unique temper. Every woman has a unique color, delicious and not fatty. Every man has it. Domineering right protects your tender love like this bowl of stewed puffer fish with pork belly, lingering forever-to stewed puffer fish with pork belly”

Ingredients

500g Pork Belly
1 piece Dried Puffer Fish
Some Chives
Some Red Chili
Some Ginger
Some Lard
Some Cooking Wine
Some Braised Sauce
Some Salt

Braised Puffer Fish with Pork Belly

1. Dried puffer fish, cut into large pieces;

Braised Puffer Fish with Pork Belly recipe

2. Soak in clean water for 12 hours, changing the water several times in between;

3. Cut pork belly into mahjong-sized chunks;

4. Boil water in a pot, blanch the pork belly after boiling, and wash it;

5. Take another pot and add lard to the pot;

6. Add ginger slices and red pepper to the pot and stir fragrant;

7. Stir-fry the soaked dried puffer fish and pork belly in a pot;

8. Cook in Dafafu Chinese Braised Sauce;

9. Then cook the cooking wine;

10. Add appropriate amount of water;

11. Add chives and a little salt, bring the water to a boil, turn to low heat and simmer for 1 hour;

12. Finally, harvest the juice over high heat, and sprinkle with chopped chives and red pepper rings on a plate.

Tips:
1. Dried puffer fish itself is marinated dried fish, so be sure to fully soak the salt, and change the water several times during the soaking process;
2. The braised sauce itself has a salty taste, so the amount of salt must be a little;
3. It is best to collect the juice on a high heat when collecting the juice.