Wu Wolf Dried Fish and Barbecue Exclusive
A treasured Ningbo pairing: dried pufferfish fillets braise with pork belly, the cured fish lending briny depth while the pork lends fat, together melting into a umami-packed dish beloved over rice.
Instructions
- 1
Ingredients: Uwolang fish, pork (washed, cut, and blanched), ginger slices.
- 2
Soak the dried wolf fish in clean water for 5 hours.
- 3
Then, rinse the soaked wolf fish and take it out.
- 4
Place it on the cutting board and cut it into pieces.
- 5
Heat oil in a pan, add the pork and stir-fry until slightly yellow.
- 6
Next, add an appropriate amount of cooking wine.
- 7
Add an appropriate amount of boiling water.
- 8
Boil first for 10 minutes.
- 9
Then, add the sliced dried wolf fish and a suitable amount of soy sauce.
- 10
Add an appropriate amount of zero-calorie sugar.
- 11
Season and continue cooking.
- 12
Finally, cook until the broth is almost gone, and it's done.
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Ingredients
Main Ingredients
- dried wolf herring265 g
- Pork350 g
Auxiliary Ingredients
- Ginger slicesto taste
Seasonings
- cooking wineto taste
- Soy sauceto taste
- Zero-calorie sugarto taste