Materials and Seasonings Editor
Materials
500g Mandarin fish, 20g asparagus, 40g sliced pork, minced ginger, sliced ginger, sliced garlic, scallion [2] [1].
Seasoning
4g salt, chicken broth, dark soy sauce, cooked lard, monosodium glutamate (MSG), sugar, soy sauce, cooking wine, cooking oil [2] [2].
Preparation Techniques Editor
Curing
Stinky Mandarin Fish
Stinky Mandarin Fish
Eat it on the same day it is cured, the fish is tender and flexible. The amount of salt you need to pickle the fish should be good, not too salty or it will become salted fish, and not too light or the fish will rot. 1 catty of fish needs 3 coins of salt for 2 days in summer, and 2 coins is enough for 6-7 days in winter [3].
Practice
Wash and dry the marinated Mandarin fish, and fry it in a hot pan with cold oil until it turns slightly yellow on both sides, then remove it from the pan and drain the oil. In the frying pan into the dried chili peppers, ginger, garlic, you can also put some soybean paste and chili sauce (traditional practice does not put these sauces, but put a few slices of pork and bamboo shoots), stir-frying aroma, will be pan-fried Mandarin fish under the pot. Point sugar cooking soy sauce", drizzle a little cooking wine, add clear chicken broth, high heat boil, with medium heat for half an hour. Then reduce the juice over high heat, thicken the sauce, drizzle a little lard, and sprinkle with pepper and chopped green onion [3] before serving.
Note
Hot pan, cold oil: Heat the pan first, then add the oil. When the oil is 70% hot, add the ingredients to be fried to avoid frying. Point sugar cooking soy sauce: point sugar, can be colorful, fresh; cooking soy sauce, when the soy sauce down the side of the pan, the high temperature of the soy sauce can increase the food sauce flavor [3].
Cuisine Distribution Edit
Stinky Mandarin Fish is a traditional folk dish of Huizhou, popular in the area of southern Anhui, such as Tunxi, Shexian, Xiuning, Yixian and Jixi. [1].
Legend Editor
Smelly Mandarin Fish
Smelly Mandarin Fish
Legend has it that more than 200 years ago, fishmongers along the Yangtze River in Guiqi, Tongling, Datong, etc. transported Mandarin fish in wooden barrels to the mountains of Huizhou every year in the beginning of winter to sell them, and it took them seven or eight days to arrive at Tunxi to prevent the fresh fish from spoiling, and the fishmongers loaded the barrels with one layer of fish and sprinkled a layer of light brine and often turned them over: the fish went to Huizhou, where it was sold to the local government. Turning: fish to Huizhou, gills are still red, scales do not come off, the quality does not change, only the skin emits an odor. Wash and fry in hot oil, fine fire cooking, odor all eliminated, fresh and fragrant, becoming a popular delicacy (see "Chinese Encyclopedia of Cooking" "pickled fresh Mandarin fish" the same article
Raw materials: guppy 1 tail about 600 grams of stinky tofu 2 ginger 10 grams of garlic 20 grams of bamboo shoots in Huizhou, diced black pork, horse ear 30 grams of green onions, 30 grams of wild pepper, 15 grams of chili sauce, 30 grams of wild pepper, 30 grams of black pepper. 30 grams of pepper 15 grams of chili sauce, pepper, cooking wine, sugar, monosodium glutamate, soy sauce, dry and wet powder, fresh soup, each appropriate amount of salad oil 10000 grams of about 100 grams of consumption
Methods:
1 guppy slaughtered and cleaned, will be the head and tail of the salt marinade for a few moments, and then pressed with a wooden barrel, so that guppy naturally fermented stink, generally three days in summer, the winter for a week.
2 stinky tofu cut into a word strip; wild peppers to the tip chopped fine, stinky tofu burned on the bottom of the pot,
3 frying pan on the fire, into the salad oil burned to seventy hot, the drowning of good cinnamon fish into the pot to dip fry until the color is golden and cooked, fish out of the oil.
4 pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, black cat pig, Huizhou bamboo shoots, wild peppers and chili sauce stir-fried excellent, mixed into the soup, to be burned to taste after the slag without, under the fried stinky cinnamon fish, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet cornstarch thickening, from the pot to the middle of the plate neatly, and then fried black hairy pig, Huizhou bamboo shoots in the stink of the cinnamon fish above the cover, and finally with a little garnish with a little bit. Finally, garnish with scallions.
Features: full color, mellow taste, unique aroma, fresh and spicy.