Pickled Pepper Fish Belly

Pickled Pepper Fish Belly

　　Ingredients: 200g fish belly, 20g pickled peppers, 1 red chili, 10g ginger, 10g scallions. 20g peanut oil, 10g salt, 10g MSG, a pinch of pepper, 100g clear broth, 5g sesame oil, 10g Shaoxing wine.

Method:

1. Scale the fish belly, cut into pieces, chop the pickled peppers, dice the red chili, mince the ginger, and shred the scallions.

2. Heat oil in a pan, add the fish belly, splash in some Shaoxing wine, and lightly sear.

3. Add the clear broth and chopped pickled peppers, diced red chili, and simmer over low heat for 10 minutes. Sprinkle with scallions, then season with salt and MSG. Cook for another 2 minutes, garnish with scallions, drizzle with sesame oil, and serve in a soup bowl.