Fugu Dragon and Tiger Battle

Fugu Dragon and Tiger Battle

　　The Dragon and Tiger Battle is a traditional local dish. In earlier years, when fish farming was rare in the area, locals would make the most of an occasional river fish by preparing enough for relatives and family to enjoy. First, the fish is cut into chunks, coated in batter and deep-fried (prepared similarly to braised fish in soy sauce), then set aside. Pieces of roasted pork belly are sliced into thick slices about the width of a chopstick, and these are combined with the fried fish chunks in a seasoned broth that has been simmered with Sichuan peppercorns, ginger slices, pepper, star anise, chili peppers, scallion segments, garlic, salt, and other seasonings. The mixture is then stewed gently in a double boiler until cooked. It’s best if the broth completely covers the solid ingredients.