Braised Giant Grouper Belly with Bean Curd Stick and Roast Pork Belly
Ingredients:
Giant grouper belly with fins 1 pc
Fried bean curd stick some
Roast pork belly (lean) 1 portion
Chinese lettuce some
Minced garlic little
Deep fried garlic 10 cloves
Dried tangerine peel some
Dried flounder powder little
Scallion 1 big bunch
Salt little
Corn starch and water mixture some
Seasoning:
Chu Hou paste 3 tbsp
Shaoxing wine some
White pepper little
Oyster sauce little
Sesame oil little
Method:
1. Divide scallions into two portion, one cut into sections and the other thin shreds; slice roast pork belly; slice Chinese lettuce and cook in boiling water, set aside.
2. Make a few cuts on giant grouper belly to make it marinate better, then add a pinch of salt on the cuts. Make a thick corn starch and water mixture, rub it in the grouper to keep it moist and make it easy for dusting flour afterwards.
3. Heat oil to 180℃, deep fry grouper till golden brown, drain. In the same pot of oil, fry roast pork belly briefly, drain and set aside.
4. Heat oil in a wok, add fried garlic and scallion sections, then mix in dried tangerine peel shreds, minced garlic, Chu Hou paste and dried flounder powder, add roast pork. When ingredients are fragrant, add water, Shaoxing wine, white pepper and oyster sauce, pour grouper in, add dried bean curd stick, braise 10 minutes with lid on, thicken sauce with corn starch mixture.
5. Place the boiled Chinese lettuce around a serving plate, then put the pork belly and bean curd stick in the middle, the grouper on top. Season the remaining sauce in wok with sesame oil, pour it over the grouper, garnish with shredded scallion and serve.