Ingredients
750 g (about 1 1/2 lbs) of any fish, 100 g (about 3 1/2 oz) of pork belly, 50 g (about 1 3/4 oz) of sliced bamboo shoots.
Seasonings
Chopped green onions, sliced garlic, minced ginger, soy sauce, MSG, salt, vinegar, cooking wine, sesame oil, and vegetable oil, all to taste.
Instructions
1. Wash the fish clean, score both sides with a crisscross pattern, then deep-fry briefly until golden, remove and set aside.
2. Heat vegetable oil in a wok and sauté scallions, ginger, and garlic until fragrant. Add the sliced pork belly and bamboo shoots, stir-frying until cooked. Season with soy sauce, cooking wine, MSG, vinegar, and a pinch of salt, then pour in 5 ladles of broth. Place the fish in the wok, bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes. When the liquid has reduced by half, turn the fish over, remove it, and transfer to a serving plate. Also remove the seasonings and arrange them on top of the fish. Finally, stir sesame oil and soy sauce into the remaining sauce, mix well, and drizzle over the fish.