Braised Dried Black Wolf Fish with Pork

Name: Braised Dried Black Wolf Fish with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1250 g Dried wolf fish (middle section, rinsed, de-boned, cut into 4cm cubes); 200 g Cooked pork belly (cut into pieces the same size as the fish cubes); 100 g Soaked dried bamboo shoots (cut into pieces the same size as the fish cubes); 10 g Scallion segments; 2.5 g Ginger slices; 50 g Shaoxing wine; 1 g MSG (the original text misspells this ingredient as 'wei qing'); 25 g Vegetable oil

A traditional specialty from Fenghua, Zhejiang, made by braising dried pufferfish with pork belly—rich yet not heavy.

45 min

Easy

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Ingredients

Dried wolf fish (middle section, rinsed, de-boned, cut into 4cm cubes) 1250 g

Cooked pork belly (cut into pieces the same size as the fish cubes) 200 g

Soaked dried bamboo shoots (cut into pieces the same size as the fish cubes) 100 g

Scallion segments 10 g

Ginger slices 2.5 g

Shaoxing wine 50 g

MSG (the original text misspells this ingredient as 'wei qing') 1 g

Vegetable oil 25 g

Instructions

Prep ingredients

Rinse the dried wolf fish, remove any bones, cut into 4cm cubes; cut the pork belly and dried bamboo shoots into pieces the same size as the fish cubes.

Braise the dish

Place a wok over high heat, add the vegetable oil and heat to 50% of its smoking point. Add the pork belly pieces and ginger slices, stir-fry until fragrant. Add the Shaoxing wine and bamboo shoot pieces, pour in fresh water and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, then add the dried wolf fish and simmer for another 10 minutes. Add the MSG and scallion segments, then serve.