This is a specialty of Huizhou, and also one of my signature dishes. The key to this dish is the ratio of meat to fish, 2:1 or 3:1. Because the fish is salty, if there is not enough meat, even if you add rock sugar, don't add any salt, and soak the salted fish in water, it will still be very salty in the end.
Materials
Home-style dish - Braised pork with salted fish: recipe steps
Clean the salted fish thoroughly (remove the black membrane inside the fish's belly), soak it in warm water for at least half an hour, and then cut it into small pieces.
Cut the pork belly into chunks and stir-fry in oil until the moisture evaporates and the pork is fragrant.
Stir-fry with rock sugar
Add a suitable amount of dark soy sauce and stir-fry.
Add a suitable amount of cooking wine and stir-fry.
Add water to cover the meat, bring to a boil, then reduce to a simmer (you can do whatever you want, just don't forget the meat is still cooking on the stove).
Prepare three slices of ginger (I added less because I don't eat ginger; you can add more if you like. But you must add ginger when cooking salted fish with pork, otherwise it will be fishy).
Cook the meat until it's half-cooked, then add the soaked salted fish and ginger slices. Cover the pot and continue to simmer over low heat until the meat is fully cooked. During this process, apart from adding dark soy sauce, do not add salt, do not add salt, do not add salt (I'm saying this three times because it's important).
The final product was delicious; the meat was very fragrant, the salted fish was just right, and it went perfectly with rice.
