Dish 1: Salted Fish and Mellow Pork
Trim the lean meat from the fat, marinate with salt, soy sauce, and rice wine for ten minutes. Cut the fatty meat into dicing, reserve it. Cut the salted fish into blocks.
Heat oil and stir-fry red bell peppers and chili sauce to create red oil. Press out the oil from the fatty meat, pour into the lean meat, drain off the water. Add rice wine, light soy sauce, star anise, and large ginger and garlic minced. Fry until golden brown, add the fish blocks. Cook until golden brown. Add a little old Chinese liquor to color, a small piece of sugar, and half a spoon of vinegar and cook for a few minutes. Add water, wait for the water to evaporate, lift up. Finally, sprinkle with scallion segments.
The meat has a strong flavor of cured pork belly, and it's also lean meat. The fish has a lubricating sensation, coated with the meat's oil. Thick sauce. One word: Great! Two words, you say…
Special note: When taking a photo of this dish on the windowsill, can you see the shadow cast by the bowl?
