Xốt kho cá
Directions
- 1Cut the pork belly into small pieces.
- 2Put the pork belly into a hot pan.
- 3Fry the pork belly for the fat to come out and to be a little bit burnt.
- 4Add the chopped shallots, garlic and sliced ginger.
- 5Add cooking oil.
- 6Stir fry all ingredients together.
- 7Add fish sauce.
- 8Add the sugar.
- 9Add chili sauce.
- 10Add seasoning powder.
- 11Add dark soy sauce.
- 12Add sliced green peppercorns.
- 13Add green chilli.
- 14Add red chilli.
- 15Add ground pepper.
- 16Add water.
- 17Cook in low heat for 2 minutes.
Ingredients
- 200 gr thịt ba chỉ
- 10 gr hành tím
- 10 gr tỏi
- 10 gr gừng
- 70 ml dầu điều
- 250 ml nước mắm
- 200 gr đường cát
- 100 gr tương ớt
- 30 gr hạt nêm
- 20 gr hắc xì dầu
- 2 chuỗi tiêu xanh
- 10 quả ớt xanh
- 10 quả ớt đỏ
- 5 gr tiêu xay
- 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.
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