Chou gui yu (Anhui fermented mandarin fish)

Method

1. 1 Rub coarse salt evenly over the fish, arrange them in a wooden barrel, place stones on top, and let them ferment gently in a cool place for 6 days to develop a distinctive aroma.
2. 2 Rinse the fish to remove the salt, pat dry, then fry both sides until golden brown in hot oil for 6 minutes.
3. 3 Sauté ginger, garlic, and dried chili peppers, then add diced pork belly and stir-fry for 3 minutes until the fat renders out and the aroma is released.
4. 4 Add sliced bamboo shoots, soy sauce, Shaoxing wine, sugar, and a little water, then place the fish in the pot and simmer over low heat for 20 minutes.
5. 5 Pour the cornstarch mixture over the fish to thicken the sauce, sprinkle with chopped scallions, and gently transfer the fish to a plate.