Dried Red Fish

Pork

How to Make Dried Red Fish with Stewed Five-Flower Pork

When selecting dried red fish, pay attention to choosing the ones that are firmer, with a slightly yellowish color, with no blood clots, guts, black membranes, etc. on the fish, and with no oyster flavor.

Big knives, small knives and scissors are used, and it is not easy to dismember the big fish into two halves.

Small pieces of dried red fish will be cleaned with water, and then soaked to remove the salty flavor, usually one night in advance of soaking, the next day to eat. It is best to change the water a few times in the middle, try to soak out all the salt.

After the dried fish is softened, remove the fish scales.

Slice the pancetta and dried red fish into thick slices separately.

Slice green onion and ginger.

Put a little oil in a wok and stir-fry the pork until lightly browned and set aside.

Put the dried red fish into the pan and fry both sides until golden brown.

Put the fried dried fish and pork into the casserole, pour in the right amount of water, add ginger and green onions, pour in the yellow wine, and then put a little rock sugar, high heat boil, change to low heat and cook for 20 minutes.

Soaked dried fish also still have a salty flavor, try not to put salt again when stewing.