Chou Gui Yu (Anhui Fermented Mandarin Fish)

Gently rinse the fermented mandarin fish under cold water, pat it dry with paper towels, and make a few diagonal scores on both sides of the fish.

Slice the pork belly into thin pieces. Peel and slice the ginger. Peel and slice the garlic. Cut the scallion into 5 cm sections, reserving some for garnish.

Heat the rapeseed oil in a wok over medium-high heat. Carefully place the fermented mandarin fish into the hot oil and pan-fry each side for 2-3 minutes until golden brown. Remove the fish from the wok and set aside.