Chinese Name
Stinky Mandarin Fish
Category
Huizhou Cuisine, Huizhou Cuisine
Flavor
Smells Like Stinking but Not Stinking Fresh Aroma and Mellow
Main Ingredients
One tail of Mandarin Fish, Stinky Tofu, Mandarin Fish, Diced Huizhou Bamboo Shoots, and Diced Black Pork
Stinky Mandarin Fish in Red Hot Pork
Nowadays, this dish is cooked No longer use barrel fish. Instead, it is made with fresh peach blossom mandarin fish from Huizhou (the fish grows fattest every year when the peach blossoms are in full bloom and the spring news is in the water), marinated in salt or a thick meat marinade, and then broiled in the traditional way of cooking, so it is also known as "pickled mandarin fish".
Shexian and Jixi in Huizhou are one of the best places to make this dish, and now Jixi has introduced new ways of preparing Mandarin fish, such as "dry pot Mandarin fish", "burger Mandarin fish", "soy sauce Mandarin fish", "soy sauce Mandarin fish", and "soy sauce Mandarin fish".
Practice
Raw materials: 1 tail of mandarin fish about 600 grams of stinky tofu 2 pieces of ginger 10 grams of garlic 20 grams of diced bamboo shoots in Huizhou, diced black pork, 30 grams of horse ear onion 30 grams of wild peppers 30 grams of pepper 15 grams of hot pepper sauce, pepper, cooking wine, sugar, monosodium glutamate, soy sauce, dry and wet cornstarch, broth, each in moderation Salad oil 10,000 grams of 100 grams of oil consumed 100 grams of
Preparation:
Preparation:
1 Mandarin fish slaughtered and then killed. p>1 cinnamon fish slaughtered and cleaned, the head and tail with refined salt marinade for a few moments, and then pressed with a wooden barrel, so that the cinnamon fish naturally fermentation and become smelly, generally three days in summer, 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.
How to do
1 production of stinky guppies, should choose to use fresh live guppies drowning, do not use not fresh guppies to drowning, so as not to affect the taste.
2 When drowning, make sure to press a big stone on top, so that the skin and meat of the gui fish come out tighter.
3 When cooking stinky guppy, be sure not to put salt, because the guppy itself is salty enough.