Smelly Mandarin Fish is a traditional dish of Huizhou, popular in the southern Anhui area, because of the curing in a bucket, also known as the bucket fish, smelly Mandarin fish dishes Mandarin fish form complete, bright red, exudes a pure, special pickled fresh aroma, delicate meat, tender, mellow flavor. Below I will share with you how to pickle Mandarin fish and how to do delicious Mandarin fish after pickling.

Materials

6-7 Mandarin fish 1 bottle of fermented soybean curd, two rolls of plastic wrap, plastic bag

Process

1, freshly killed Mandarin fish washed and dried, and the water was absorbed with a kitchen towel. paper towels to absorb the water;

2, the curd evenly smeared inside the fish belly and fish surface, seven large fish, I used a bottle and a half of curd, including the juice;

3, tightly wrapped in plastic wrap, and then a few sets of plastic bags, put the refrigerator inside the drawer, press a few heavier fruit on the The top. Wrapped up in this way, the next day almost the refrigerator has no flavor. Then leave him alone, fermentation for about 25 days can be opened to eat, refrigerated for several months will not be bad.

Use of materials

Canola oil moderate ? Stinky Mandarin Fish 1 Ginger 4 slices Garlic 6 cloves

Pepper 6 grains ? 2 green onions 1 tablespoon of dark soy sauce 10 grams of cooking wine

6 dried mushrooms ? 3 small bamboo shoots

Production process

1, garlic flattened, scallions cut into pieces, ginger sliced, mushrooms soaked and cut into thicker strips, small bamboo shoots are the kind of bagged, diagonally cut strips;

2, Mandarin Fish Rinse clean, wipe the water with kitchen paper, so that frying when the fish will not fry, fish skin will not stick to the pan, start the pan into the canola oil, the fish fried to both sides of the golden brown;

3, fry the fish after another pan into a moderate amount of canola oil, put all the ingredients stir fry for a few times, pour into the old soy sauce wine, put the fish in, add the amount of boiling water boiled on a high flame for five minutes, after Turn off the small fire after ten minutes, large fire juice seasoning plate.

Because Siniperca chuatsi fish is marinated in advance, so there is salt, put salt according to personal taste. Canola oil needs to be heated before cooking food, meanwhile, it will produce smoke during the heating process.

The above is to share with you how to marinate stinky Mandarin fish and how to make braised stinky Mandarin fish after marinating, if you like this dish, you may want to try to make it at home, I believe that you will also like the flavor.

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