Braised fish belly with ham

Braised fish belly with ham; Ingredients: 130g of fish maw, 25g of Jinhua ham, 40g of Chinese cabbage, 1g of salt, 1g of sugar, 2ml of cooking wine, 0.2g of pepper, 1g of starch, 15g of vegetable oil, 3g of ginger and 50g of stock. Production process: 1. Wash the fish belly with warm water and cut it into pieces about 3 cm. Jinhua ham slices are about 3 cm long and 2 cm wide, and steamed in a cage for later use. Wash the rape heart for later use. 2. Rinse the fish belly with boiling water once, and then rinse it with onion, ginger and cooking wine for the second time. 3. Add oil, stir-fried onion and ginger to the pot, add broth, cooking wine, salt and monosodium glutamate, and add fish belly. Wait until the fish belly is burnt and cooked thoroughly, and taste it. 4. At the same time, the rape heart is burned thoroughly and placed on the fish belly, and the steamed ham slices are placed on it. 5, thicken the juice and pour it on the dishes. Flavor characteristics: white and bright color, salty and fresh taste, soft and waxy fish belly, tender ham and refreshing cabbage.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)