Braised Seaweed with Pork Belly, Fresh and Delicious, Rich Sauce, Spicy and Crispy Chili Fish Head, Extremely Flavorful
Seaweed is a common food in our daily lives. The deliciousness of seaweed doesn't need to be said. A simple bowl of boiled seaweed soup can bring out its fresh flavor. In life, the most consumed meat is pork. Pork is the most popular meat among people. The most edible part of pork is the belly, which is the largest fat tissue of the pig. And it contains muscle tissue, with fat and lean meat interspersed, so it is called ‘pork belly’.
Seaweed and pork belly together is a classic pairing. Seaweed and meat can be combined to supplement nutrition. Braised pork belly with seaweed, seaweed added to red braised pork, seaweed added to bone broth, are all common ways to eat. Today I’m pairing pork belly with seaweed, but with seaweed as the main ingredient, it’s particularly delicious. I often make this dish, cooking a whole pot at once, and it can last for two days, which is really satisfying.
Ingredients needed: 100g pork belly, 100g seaweed, ginger, scallion, vegetable oil, salt, vinegar, soy sauce, sugar, eight-spice powder, star anise, Sichuan peppercorns, etc.
Step 1: Soak and wash the dried seaweed beforehand, convenient dried seaweed knots are available, prepare the pork belly, every time you buy pork belly home, cut off the fattier part, cut into small pieces, use for braising dishes or making ‘oily’ stir-fries.
Step 2: Cut the pork belly into bite-sized pieces. Heat up a wok with a little oil, add the fatty pieces of pork and stir-fry to bring out the oil, then add various spices and scallion ginger slices to sauté and bloom. Seaweed is a cold-natured food, adding ginger during cooking can help balance the flavors.
Step 3: Next, add the washed seaweed, add water to cover the seaweed, add salt and sugar for seasoning, add about 10ml of vinegar to cook together, the seaweed will be more tender, after simmering, the sour taste will basically disappear, but the texture of the seaweed will be better.
Step 4: Add soy sauce in moderation, which has the effect of coloring. Use a mixture of old soy sauce and light soy sauce for better effect. Bring to a boil over high heat, then reduce the heat and simmer for 40 minutes. The aroma of the pork and the tenderness of the seaweed are ready to be turned off.
This dish doesn’t necessarily have to use seaweed knots, seaweed threads are also delicious. The amount of pork belly doesn’t need to be too much, with seaweed as the main ingredient, it will be fragrant.
Ingredients needed: 20g chopped chili peppers, 10g garlic, 20ml fish sauce, 10g oyster sauce, vegetable oil, liquor 30ml, black pepper, ginger, salt, vegetable oil, scallion 1 root, coriander 1 root.
Step 1: Clean the fish head and dry it, salt it on both sides, add liquor and pepper and ginger slices, marinate for 20 minutes. While marinating the fish, prepare the ingredients.
Step 2: Soak the vermicelli noodles with warm water, chop scallion and coriander, put a small bowl, add chopped chili peppers, garlic minced, fish sauce, oyster sauce, vegetable oil, and a little water, mix into a sauce.
Step 3: Rinse the marinated fish and place it on the soaked vermicelli noodles. Evenly spread the mixed sauce on top. Bring water to a boil in a pot, place the steaming plate on high heat, steam for about 8 minutes, turn off the heat and steam for 2-3 minutes.
Step 4: Open the pot, take it out and sprinkle with chopped scallion and coriander. In another wok, heat vegetable oil to a rolling boil, pour hot oil on top of the fish head.
The steaming time also needs to be adjusted according to the size of the fish. Remember that the water must be boiling before adding the fish, and the fire must be turned off after steaming for a few minutes, this way the fish will be tender and delicious. Delicious chopped chili pepper fish head is ready, fragrant and delicious, super delicious.
