Stone-pot braised yardlong beans with bamboo shoot and snakehead fish

Production process

1. Clean and gut the bamboo-shell fish, chop off the head and tail, remove the bones and fillet the meat. Cut the fish head into four pieces, trim the fish bones into small chunks, and slice the fish meat diagonally into large pieces. Place the prepared fish pieces in a bowl, add an appropriate amount of egg white, cornstarch, and salt, mix thoroughly, and set aside to marinate.

2. Take a long dish and first arrange the fish head, fish bones, and fish tail on the dish to form the original shape. Place the dish into the steamer and steam for 4 minutes. Then, remove the dish, arrange the marinated fish slices neatly above the fish bones, and steam for another 2-3 minutes.

3. While the fish is steaming, heat a small amount of oil in a wok over medium heat until it’s about 40% hot. Add sliced green peppers, sliced chili peppers, and Sichuan peppercorns and stir-fry until fragrant. Next, add the shredded loofah and quickly stir-fry to bring out its aroma. Season with salt and MSG, then remove the loofah and arrange it on either side of the steamed bamboo shoot fish. Finally, pour the remaining ingredients over the surface of the fish.

4. Bring the homemade seasoning sauce to a boil in a pot, then ladle it evenly over the dish and serve.

Homemade Flavor Sauce: In a pot, add 5,000 grams of water, followed by 1,000 grams of light soy sauce, 200 grams of Maggi Umami Sauce, 350 grams of rock sugar, and 100 grams of dried scallops. Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Once finished, turn off the heat and strain out the solids—your homemade flavor sauce is ready!