How to stew fat fish head with pork belly

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  1. Prepare ingredients, half a fat-headed fish head, because the fish head is too big, the fish meat will be split.

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

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  3.Cut the green onion into sections, cut the ginger into small pieces, and slice the garlic.

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  4.Put oil in the pan.When the oil temperature is 60 to 70% hot, add the fish head.Increase the fire slightly, fry on all sides to remove the fishy smell, fry until the water is reduced and the fish skin is slightly golden brown.

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  5.Put a little oil in a tablespoon.When the oil temperature is 40% hot, add the pork belly and stir-fry.When the pork belly is oily, add onion, ginger, garlic, Sichuan peppercorns, and red pepper and stir-fry until fragrant.

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

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  7.Add the fish head, let the soup be fully submerged, bring to a boil and reduce to medium-low heat for twenty minute.

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  8. After stewing, reduce the soup over high heat to make the fish head more flavorful.Before serving, Add red and green chili segments, coriander and MSG, mix well and turn off the heat.

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  9.Plate.

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  10.Tender and delicious taste!