Braised salted fish with pork belly

Overview

Every Chinese New Year, every household makes pickled cured fish, bacon, sausages, etc. Although the New Year flavor is a little lighter now, this tradition has always been there... I don't like to eat steamed cured fish, but this taste is better with rice...

Tags

• private kitchen
• dried chili pepper
• green onions
• light soy sauce
• old soy sauce
• pork belly
• star anise
• zanthoxylum bungeanum
• ginger
• salted fish

Ingredients

Steps

1. 1 Wash the pickled fish, add ginger, put it into the pot and cook for 2 minutes, remove

2. 2 When cooking the fish, you can prepare the ingredients and cut the pork belly into small mahjong pieces

3. 3 Heat a little oil in a wok and fry the pork belly until golden brown. It is best to fry more oil so that it will not be so greasy when you eat it

4. 4 After the oil comes out, add seasonings and fry until fragrant, then pour in the cured fish

5. 5 Add light soy sauce and dark soy sauce to color, add water and bring to a boil, then turn to low heat and simmer for 10 minutes

6. 6 Remove the juice from the fire