Claypot Braised Fish Head with Tofu and Roast Pork

Ingredients

Instructions

1. 1

   Season and pan-fry fish head: Pat fish head pieces dry with paper towels. Season lightly with salt and pepper. Heat cooking oil in a large wok or claypot over medium-high heat. Pan-fry fish head pieces in batches until golden brown on all sides. Remove and set aside.

2. 2

   Sauté aromatics: In the same wok/claypot (add a little more oil if needed), add ginger, smashed garlic, and the white parts of green onions. Sauté until fragrant, about 1 minute.

3. 3

   Combine ingredients: Add the sliced roast pork and fried tofu puffs to the wok. Stir-fry for 1-2 minutes. Deglaze with Shaoxing wine.

4. 4

   Add sauce and braise: Stir in light soy sauce, oyster sauce, dark soy sauce, and sugar. Return the pan-fried fish head to the wok/claypot. Pour in hot water or chicken broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.

5. 5

   Thicken and serve: Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the green onions. Serve immediately directly from the claypot, accompanied by steamed white rice.