Braised Catfish Head

Name: Braised Catfish Head
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 Catfish head (gills and tooth plate bone removed, washed, split at the top bone through the mouth but not cut through); 50 g Chicken feet (washed, coarse skin removed); 50 g Duck feet (washed, coarse skin removed); 25 g White mushrooms (washed, rehydrated; larger ones can be halved); 50 g Pork fat (cut into strips about 3 cm long, 1 cm thick); 10 g Dried shrimp; 25 g Steamed garlic; 150 g Lard; 10 g Cooking wine; 10 g Scallion; 10 g Ginger; 10 g Soy sauce; 10 g Dark soy sauce; 20 g Rock sugar; 750 g Chicken broth

Tender meat with a thick, glossy sauce — a classic Sichuan dish.

1h 10m

Easy

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Ingredients

Catfish head (gills and tooth plate bone removed, washed, split at the top bone through the mouth but not cut through) 1

Chicken feet (washed, coarse skin removed) 50 g

Duck feet (washed, coarse skin removed) 50 g

White mushrooms (washed, rehydrated; larger ones can be halved) 25 g

Pork fat (cut into strips about 3 cm long, 1 cm thick) 50 g

Dried shrimp 10 g

Steamed garlic 25 g

Lard 150 g

Cooking wine 10 g

Scallion 10 g

Ginger 10 g

Soy sauce 10 g

Dark soy sauce 10 g

Rock sugar 20 g

Chicken broth 750 g

Instructions

Ingredient preparation

Remove the gills and tooth plate bone from the catfish head, wash it, and split it at the top bone through the mouth (do not cut through). Wash the chicken feet and duck feet, then remove the coarse skin. Wash the white mushrooms and rehydrate them (larger ones can be halved). Cut the pork fat into strips about 3 cm long and 1 cm thick.

Fry the catfish head

Place a wok over high heat, add the lard and heat to about 200°C, add the catfish head and briefly fry while splashing in the cooking wine. Remove once the head turns slightly yellow.

Stir-fry the aromatics

Pour off part of the oil (leave about 75 g in the wok), add the pork fat, chicken feet, duck feet, cooking wine, scallion, and ginger to the wok, then add the chicken broth, bring to a boil and skim off all the foam.

Braise

Line the bottom of the pot with a bamboo mat, then layer the chicken feet and duck feet on top. Pour in the catfish head, pork fat, and broth, add the soy sauce, dark soy sauce, dried shrimp, and white mushrooms. Place over low heat and braise gently for about 30 minutes until cooked. When about one-third of the broth remains, remove the scallion, ginger, pork fat, chicken feet, and duck feet.