The method of making pork belly with black intestine fish

Health benefits

Octagonal: regulating qi, relieving pain, dispelling cold

Sichuan peppercorns: maintaining skin and mucosal health

Cinnamon: Warm

Ingredients and materials

Five Wuchang fish, about half a pound each

Eight taels inside the five flowers

30g crystalline rock sugar

Shanghai braised pork in June, fresh in moderation

200g Huangjiu

300-400 grams of water

Used for oil trace foam pot

Cut 15g ginger into slices

An appropriate amount of star anise

Moderate amount of Sichuan pepper

Moderate amount of cinnamon

The method of making pork belly with black intestine fish

1. Wash the Wuchang fish with water and set aside for later use.

2. Half a pound of Wuchang fish head, divided into 4 parts per body for backup

3. Cut the pork belly into 25mm square pieces, stir fry over low heat with oil in a pot until the skin turns brown. Add ginger, cinnamon, star anise, and Sichuan peppercorns and continue stir frying until the pork belly is completely oily. Add rock sugar and stir fry with the meat. During this process, you can add a small amount of yellow wine multiple times to enhance the aroma. Gradually add braised pork belly for six months

4. All the seasonings are in place, add water and heat over high heat for ten minutes, then turn to low heat for twenty minutes. Add the prepared black intestine fish and heat over high heat for two minutes, then heat over low heat for fifteen minutes.

5. What kind of pot should be collected

Tips

This dish is not stir fried with water, and stir frying the five flowers takes time and effort, which is the key to determining the color of this dish

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