Xốt kho cá

10 mins
Serves 1
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Directions

  1. 1Cut the pork belly into small pieces.
  2. 2Cut the pork belly into small pieces.
  3. 3Cut the pork belly into small pieces.
  4. 4Put the pork belly into a hot pan.
  5. 5Put the pork belly into a hot pan.
  6. 6Put the pork belly into a hot pan.
  7. 7Fry the pork belly for the fat to come out and to be a little bit burnt.
  8. 8Fry the pork belly for the fat to come out and to be a little bit burnt.
  9. 9Fry the pork belly for the fat to come out and to be a little bit burnt.
  10. 10Add the chopped shallots, garlic and sliced ginger.
  11. 11Add the chopped shallots, garlic and sliced ginger.
  12. 12Add the chopped shallots, garlic and sliced ginger.
  13. 13Add cooking oil.
  14. 14Add cooking oil.
  15. 15Add cooking oil.
  16. 16Stir fry all ingredients together.
  17. 17Stir fry all ingredients together.
  18. 18Stir fry all ingredients together.
  19. 19Add fish sauce.
  20. 20Add fish sauce.
  21. 21Add fish sauce.
  22. 22Add the sugar.
  23. 23Add the sugar.
  24. 24Add the sugar.
  25. 25Add chili sauce.
  26. 26Add chili sauce.
  27. 27Add chili sauce.
  28. 28Add seasoning powder.
  29. 29Add seasoning powder.
  30. 30Add seasoning powder.
  31. 31Add dark soy sauce.
  32. 32Add dark soy sauce.
  33. 33Add dark soy sauce.
  34. 34Add sliced green peppercorns.
  35. 35Add sliced green peppercorns.
  36. 36Add sliced green peppercorns.
  37. 37Add green chilli.
  38. 38Add green chilli.
  39. 39Add green chilli.
  40. 40Add red chilli.
  41. 41Add red chilli.
  42. 42Add red chilli.
  43. 43Add ground pepper.
  44. 44Add ground pepper.
  45. 45Add ground pepper.
  46. 46Add water.
  47. 47Add water.
  48. 48Add water.
  49. 49Cook in low heat for 2 minutes.
  50. 50Cook in low heat for 2 minutes.
  51. 51Cook in low heat for 2 minutes.

Ingredients

  • 200 gr thịt ba chỉ
  • 200 gr thịt ba chỉ
  • 200 gr thịt ba chỉ
  • 10 gr hành tím
  • 10 gr hành tím
  • 10 gr hành tím
  • 10 gr tỏi
  • 10 gr tỏi
  • 10 gr tỏi
  • 10 gr gừng
  • 10 gr gừng
  • 10 gr gừng
  • 70 ml dầu điều
  • 70 ml dầu điều
  • 70 ml dầu điều
  • 250 ml nước mắm
  • 250 ml nước mắm
  • 250 ml nước mắm
  • 200 gr đường cát
  • 200 gr đường cát
  • 200 gr đường cát
  • 100 gr tương ớt
  • 100 gr tương ớt
  • 100 gr tương ớt
  • 30 gr hạt nêm
  • 30 gr hạt nêm
  • 30 gr hạt nêm
  • 20 gr hắc xì dầu
  • 20 gr hắc xì dầu
  • 20 gr hắc xì dầu
  • 2 chuỗi tiêu xanh
  • 2 chuỗi tiêu xanh
  • 2 chuỗi tiêu xanh
  • 10 quả ớt xanh
  • 10 quả ớt xanh
  • 10 quả ớt xanh
  • 10 quả ớt đỏ
  • 10 quả ớt đỏ
  • 10 quả ớt đỏ
  • 5 gr tiêu xay
  • 5 gr tiêu xay
  • 5 gr tiêu xay
  • 500 ml nước lọc
  • 500 ml nước lọc
  • 500 ml nước lọc

Equipment

knifecutting boardpanspoon

Tips

  • The chef recommends to use the pork belly part with lots of fat, in order to help the fish be richer and tastier.
  • Do not scoop the foam out when boiling, because this is the protein part of the fish sauce, by doing that you lose the taste.
  • The fish sauce protein is what brings the flavor.