Sand Pot Fish

Name: Sand Pot Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 fish (approx 1.2 kg, gutted and cut into chunks); 50 g pork (fat and lean, diced); 50 g shiitake mushrooms (diced); 50 g winter bamboo shoots (diced); 800 g vegetable oil (actual consumption about 100 g); 50 g lard; 25 g cooking wine; 25 g scallion (sliced); 25 g ginger (sliced); 25 g garlic (sliced); 5 g soy sauce (for marinating fish); 15 g rice vinegar; 3 g sugar; 25 g broad bean paste; 10 g salt; 6 g MSG; 500 g chicken broth

Fry fish pieces until golden, then stir-fry with diced meat, shiitake mushrooms, and winter bamboo shoots. Transfer to a clay pot, add broth, and braise until glossy in color with tender, succulent fish.

40 min

Easy

0 favorites

Ingredients

fish (approx 1.2 kg, gutted and cut into chunks) 1

pork (fat and lean, diced) 50 g

shiitake mushrooms (diced) 50 g

winter bamboo shoots (diced) 50 g

vegetable oil (actual consumption about 100 g) 800 g

lard 50 g

cooking wine 25 g

scallion (sliced) 25 g

ginger (sliced) 25 g

garlic (sliced) 25 g

soy sauce (for marinating fish) 5 g

rice vinegar 15 g

sugar 3 g

broad bean paste 25 g

salt 10 g

MSG 6 g

chicken broth 500 g

Instructions

Prepare Ingredients

Clean the fish, remove the entrails, clean the gills, rinse thoroughly, then cut into pieces 4 cm long and 2 cm wide. Toss lightly with soy sauce, then place in a hot wok of vegetable oil and fry until golden brown. Remove and drain. Slice the scallion, ginger, and garlic separately. Cut the pork, winter bamboo shoots, and shiitake mushrooms into pea-sized dice.