Home-style Stewed Fish

Home-style Stewed Fish

　　One grass carp (one and a half jin), half a block of tofu, four liang of skin-on streaky pork, two liang of wide rice noodles.

　　Seasonings: six red chili peppers, scallions, ginger, garlic, white sugar, cooking wine, star anise, Sichuan peppercorns, vinegar, Haitian fresh soy sauce, salt.

　　Ingredient preparation:

　　Clean the fish, remove the head, split it in half lengthwise, then cut into inch-long sections, and deep-fry until golden brown in oil; cut the tofu into one-centimeter-thick triangular pieces, deep-fry until puffed and golden (floating), slice the streaky pork into strips after blanching in boiling water, and rinse the wide rice noodles.

　　Cooking process:

　　1. Add one or two tablespoons of oil to a pressure cooker, along with five star anise and twenty Sichuan peppercorns. Fry until slightly browned, then remove. Add one spoonful of white sugar and stir-fry until caramel-colored, then add scallions, ginger, garlic, and red chili peppers. Stir until fragrant, then add an appropriate amount of hot water, followed by cooking wine, vinegar, soy sauce, and salt. Place all ingredients into the cooker, and add soup until it reaches one centimeter below the top of the ingredients.

　　2. Cover with the lid. Once boiling, add the pressure valve. Turn off the heat after steam builds up. Let it sit for five minutes, then serve. Drizzle with sesame oil and transfer to a large bowl. If there is too much soup, you can uncover and simmer off the excess.

　　Features

　　The broth is rich, bright red, and savory-sweet with a braised flavor.