Stewed conger eel with pork belly and mustard greens

Overview

My hometown is close to the sea, so I eat a lot of aquatic products. There are many kinds of aquatic products, and they all have unique ways of making them in our hometown. Just like roasted pork with dried vegetables, roasted fish with dried vegetables, or roasted fish with pork belly, etc. What I’m cooking today is braised conger eel with pork belly and mustard greens. The combination of dried vegetables and pork belly, the fat but not greasy aroma, plus the freshness of sea eel, it is really a delicious dish that cannot be missed!

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• chicken essence
• cooking wine
• dried mustard greens
• freshly smoked
• garlic
• moray eel
• oil
• old soy sauce
• onions
• pork belly
• star anise
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash the pork belly and cut into cubes, remove the head and belly of the eel, wash and cut into inch-long sections, wash the dried vegetables and soak them in water.

   

3. 3 Heat the oil in the pan, put in the ginger slices, and stir-fry the pork belly until it changes color.

   

4. 4 Add cooking wine, water, sugar, star anise, garlic and soy sauce.

   

5. 5 Bring to a boil over high heat and simmer for 20 minutes.

   

6. 6 Add the dried vegetables and stir well,

   

7. 7 Simmer on low heat for 30 minutes.

   

8. 8 Take a casserole, add pork belly and dried vegetables.

   

9. 9 Add conger eel

   

10. 10 Add some fresh soy sauce and sugar, bring to a boil and simmer over low heat for 20 minutes.

    

11. 11 Add salt, chicken essence, cook for 5 minutes, and sprinkle some chopped green onion.