Recipe of stewed 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 is split.

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  2. Cut the pork belly into small pieces Reserve thicker slices.

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

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

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  5. Put a little oil in a tablespoon, heat the oil to 40%, add pork belly, stir-fry until the pork belly is oily, then add onions, ginger, garlic, and pepper , stir-fry red pepper to bring out the fragrance

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  6.Add sugar, balsamic vinegar, cooking wine, light soy sauce, and oyster sauce , pickled pepper, rice wine, a little dark soy sauce, a little salt, 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 fully submerge, and reduce the heat to medium-low for 20 minutes.

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

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  9.< /span>Plate

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  10.Tender and delicious taste!