Braised Pork Belly with Bighead Carp Head

Method

1. 01

   Step 1

   Prepare the ingredients: half a bighead carp head, and separate the fish meat because the head is too big.

   

2. 02

   Step 2

   Cut the pork belly into slightly thicker slices and set aside.

   

3. 03

   Step 3

   Cut the scallions into sections, the ginger into small pieces, and the garlic into slices.

   

4. 04

   Step 4

   Heat oil in a frying pan until it reaches about 60-70% of its maximum temperature. Add the fish head and fry over high heat on all sides to remove any fishy smell. Fry until the moisture has reduced and the skin is slightly golden brown. Remove from the pan.

   

5. 05

   Step 5

   Heat a little oil in a large spoon until it reaches about 40% of its maximum temperature. Add the pork belly and stir-fry until the pork belly releases its oil. Then add scallions, ginger, garlic, Sichuan peppercorns, and red chili peppers and stir-fry until fragrant.

   

6. 06

   Step 6

   Add white sugar, balsamic vinegar, cooking wine, light soy sauce, oyster sauce, pickled peppers, rice wine, a little dark soy sauce, and a little salt. Simmer briefly, then add an appropriate amount of water and bring to a boil over high heat.

   

7. 07

   Step 7

   Add the fish head, ensuring it is fully submerged in the broth. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.

   

8. 08

   Step 8

   After stewing, reduce the broth over high heat to allow the fish head to absorb more flavor. Before serving, add red and green chili pepper pieces, cilantro, and MSG, mix well, and then turn off the heat.

   

9. 09

   Step 9

   Serve on a plate.

   

10. 10

    Step 10

    It has a tender and smooth texture and a delicious flavor!