Fish Head with Soaked Pancake

Name: Fish Head with Soaked Pancake
Yield: 4 servings
Cuisine: Hot Dishes

A Beijing favorite: a large fish head is braised low and slow in a rich pork-laced bean sauce, then torn pieces of flaky scallion pancake soak up every last savory drop.

0 minNewMedium Hot Dishes Braise Savory

Instructions

1
Clean the fish and split it from the middle. Make some decorative cuts.
2
Add an appropriate amount of oil to the pan and fry the fish until both sides are golden brown.
3
Serve and set aside.
4
Add slices of pork belly to the pot and fry until the fat is rendered, then add green onions, ginger, garlic, Sichuan peppercorns, star anise, and dried chili peppers and fry until fragrant.
5
Add Pixian broad bean paste and stir-fry until fragrant.
6
Pour in fragrant vinegar, add light soy sauce, dark soy sauce, an appropriate amount of water, and half a bottle of beer, then bring to a boil over high heat to bring out the aroma of the ingredients.
7
Add the pan-fried fish. Do not cover, and first cook for seven to eight minutes to remove the fishy smell.
8
Add white pepper powder, salt, sugar, and MSG to season to taste.
9
Cover the pot with a lid, leave a small gap, and simmer on low heat for 30 minutes.
10
Pan-fry scallion pancakes while stewing the fish.
11
After the fish is stewed, pick out the spices, keep some of the broth, and serve with chopped scallion pancakes.
12
Finished product image
13
Finished product image