Fish belly and radish stew

Overview

I went to the supermarket today and saw fresh fish belly on sale, so I bought some. This fish belly and radish stew is a dish I often ate when I was working in Fuzhou. The dish I ate in Fuzhou was a bit sweet, but I slightly improved it when I made it at home, making it suitable for my family.

Tags

• hot dishes
• common dishes
• fujian cuisine
• old man
• lunch
• chives
• cornstarch
• fish belly
• oil
• sugar
• white radish
• fermented bean curd
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare all materials.

   

2. 2 Cut the fish belly into pieces and marinate with pepper, salt, cooking wine, ginger and green onion for 10 minutes.

   

3. 3 Cut the white radish into hob cubes and set aside.

   

4. 4 Take a bowl and put 1 piece of fermented bean curd, a little fermented bean curd juice, a little pepper, a little light soy sauce and a little salt.

   

5. 5 Take another bowl and add cornstarch and water to make a frying paste.

   

6. 6 Put oil in a wok, heat the oil, add fish belly pieces and fry until white and hard, remove and drain the oil and set aside.

   

7. 7 Put the base oil in the wok, sauté the chopped green onions, add the chopped radish and bowl of juice, stir-fry, and simmer until soft and tasty.

   

8. 8 Put the stewed radish into the pot and place the fried fish belly on top.

   

9. 9 The stewed radish is placed below and the fish belly is placed on top.

   

10. 10 Cover and cook for 10 minutes, sprinkle with chives.