Herring Aspic

Name: Herring Aspic
Ingredients: 1000 g Fresh herring (remove head, scales, fins, and innards; remove membrane from belly; slice flesh from backbone; remove small bones); 300 g Pork belly (remove skin, cut into large pieces); 50 g Cooking wine; 10 g Scallion (peel, wash, and crush lightly); 10 g Fine salt; 5 g Ginger (peel, wash, and crush lightly); 1.5 g MSG; 5 g Sugar; 5 g Star anise (sew into a small bag with clean gauze); 2 g Sichuan peppercorns (sew into a small bag with clean gauze); 3 g Chili paste; 1 piece Egg white (mix with a small amount of water)

Korean-style chilled dish made by steaming herring, then pouring pork broth over it and freezing. It has a bright white color and a clean, fresh flavor.

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Ingredients

Fresh herring (remove head, scales, fins, and innards; remove membrane from belly; slice flesh from backbone; remove small bones) 1000 g

Pork belly (remove skin, cut into large pieces) 300 g

Cooking wine 50 g

Scallion (peel, wash, and crush lightly) 10 g

Fine salt 10 g

Ginger (peel, wash, and crush lightly) 5 g

MSG 1.5 g

Sugar 5 g

Star anise (sew into a small bag with clean gauze) 5 g

Sichuan peppercorns (sew into a small bag with clean gauze) 2 g

Chili paste 3 g

Egg white (mix with a small amount of water) 1 piece

Instructions

Prepare the herring

Remove the head, scales, fins, and innards from the fresh herring; wash thoroughly. Remove the membrane from the belly, then slice along the backbone to remove the flesh, debone it, and cut into pieces 3 cm long and 1.5 cm wide.

Prepare the pork

Remove the skin from the pork belly, cut into large pieces, and wash.

Prepare the seasonings

Peel and wash the scallion and ginger, then crush lightly. Sew the Sichuan peppercorns and star anise into a small bag using clean gauze.

Steam the fish slices

Place the herring slices in a porcelain bowl, then steam over high heat until cooked. Remove and divide into small dishes; set aside.

Make the pork broth

Place the pork belly pieces in a pot, add 1200 ml of water, then add cooking wine, MSG, scallion, ginger, salt, sugar, and the peppercorn-star anise bag. Bring to a boil over high heat, then simmer until tender. Remove the pork, scallion, ginger, and spice bag; reserve the pork for other uses.

Set the aspic

Whisk the egg white with a small amount of water, then stir into the pork broth. Bring to a boil, skim off the foam, and strain through cheesecloth. Divide the liquid into small dishes, let cool, then refrigerate until set. Serve as desired.