Then slowly tilt the plate, letting the fish head slide fully into the pot.
Braising is a cooking method that's half-dish, half-soup, like braised noodles or braised vegetables.
The stewed catfish head we're making today is also half-soup, half-dish.
Once the fish head is in the pot, you need to turn the heat down, letting the soup inside simmer slightly; if you boil it on high heat, even the intact fish skin will break apart.
The fish head trembles slightly in the soup, which releases an enticing fresh aroma.
Next is to let it simmer over a low heat.
Use pork bone broth to stew all parts of the fish until they become tender; only then is the fish head taste extraordinarily delicious.
The fish head is rich in gelatin, so to prevent it from sticking to the pot, you need to keep stirring the wok.
This requires not only skill but also physical strength.
Simmer until the fish head is completely tender and the soup becomes thick, then it's ready to serve.
