Ingredients
Fish belly and radish, 500 g (about 1 lb) each, tofu to taste, 2 sprigs of cilantro.
Seasonings
2 tablespoons wine, 1 tablespoon each minced garlic and ground fermented soybeans, 1/2 tablespoon fermented red bean curd, 3 scallions, and appropriate amounts of ginger, salt, sugar, light soy sauce, dark soy sauce, star anise, and cornstarch.
Instructions
1. Mix the fermented red bean curd and ground fermented soybeans with 2 tablespoons of water until smooth; place the fish belly in boiling water and bring to a boil, then simmer on low heat for about 1-2 hours, remove and let cool completely before cutting into pieces, reserving the fish belly broth for later use.
2. Heat 3 tablespoons of oil, stir-fry ginger, garlic, fermented red bean curd, and ground fermented soybeans until fragrant, then add the fish belly and stir-fry briefly. Splash in the wine, add the seasonings, and simmer over low heat until the flavors meld. Thicken with a cornstarch slurry, add scallion sections and cilantro, and serve directly in the clay pot.