Chou guiyu, Huizhou fermented braised mandarin fish

Ingredients

• One mandarin orange tree (guiyu), approximately 750g
• 1 tablespoon of salt
• 2 tablespoons of Shaoxing wine
• 1 teaspoon of Sichuan peppercorns
• 100 g of pork loin
• 4 shiitake mushrooms
• 2 green chilies
• One piece of ginger
• 3 tablespoons of peanut oil
• 1 tablespoon of soy sauce
• 250 ml of broth
• 1 pinch of glutamate (optional)
• 1 tablespoon of cornstarch mixed with a little water
• 1 tablespoon of sesame oil

Remove the bones and skin from the fish, pat it dry, rub it with salt, some of the wine, and Sichuan pepper.

Let it marinate in the refrigerator for 5 to 6 days, in a well-ventilated area.

Heat the oil in a pan, then add the shallots and ginger. Once softened, add the pork, sliced thinly.

Add the fish and cook it for a short time on each side until it is lightly browned.

Finally, pour over with the remaining wine, add the shiitakes, broth, soy sauce, and glutamate, and let it braise for about 15 minutes, basting the fish occasionally.

Combine the sauce with the dissolved cornstarch, add the sesame oil, and serve.