Huangshan "stinky" Mandarin fish is also known as "pickled fresh Mandarin fish", this dish is cooked with its aroma through the bone, the fish meat is crispy and with a special aromatic flavor and is doubly popular among the majority of diners, many guests who come to Huangshan to travel to come to taste this dish, tasted after all for the have After tasting it, they are all impressed by its deliciousness. This dish has a history of more than 200 years, and still has such an influence, the key lies in its special characteristics, before cooking the marinated Mandarin fish smells "stinky", after cooking the Mandarin fish tastes fragrant. The contrast between this "stink" and the aroma adds to the charm of the dish, making it one of the classics of Anhui cuisine.

Huangshan "stink" Mandarin fish marinade:

The production of Huangshan "stink" Mandarin fish is mainly Mandarin fish marinade, because Mandarin fish marinade is good or bad, directly affect the quality of the dish. To marinate Mandarin fish, first use fresh Mandarin fish, remove scales and internal organs, clean and drain. You can choose a wooden barrel, sprinkle a little salt on the bottom of the barrel, then wipe the surface of the fish one by one with an appropriate amount of salt, put them neatly into the barrel, layer by layer, and finally put something heavy on top of the Mandarin fish to make them tightly pressed, and turn them over once a day, and when you smell the "stench" after a few days, you can get out of the barrel, and then clean the fish and use it for cooking. The marinated Mandarin fish can be frozen for storage if you can't use it all at once.

The key to pickling "stinky" Mandarin fish:

(1) In the process of pickling "stinky" Mandarin fish, the temperature and the amount of salt play a decisive factor. Generally speaking, the temperature is 10-30℃, within this range, the higher the temperature, the faster the speed of curing; the amount of salt is 400-500 grams of salt per 25kg of Mandarin fish, within this range, the lower the amount of salt, the faster the speed of curing. Take 25kg Mandarin fish with 500g salt as an example, when the temperature is 10-20℃, the curing time is about 7 days, when the temperature is 20-25℃, the curing time is about 4 days, and when the temperature is 25-30℃, it takes 2 days to finish curing, and achieve the effect of "stink". The effect of "stinking" is achieved.

(2) Wooden barrels are preferred for curing Mandarin fish, so as to make the "stink" flavor of Mandarin fish mellow. In the process of curing, the outer weight is pressed down to make the flesh of the Mandarin fish tight after cooking, and turning it up and down once a day can make the salt penetrate each Mandarin fish evenly, so that the product is uniform.

(3) Cured Mandarin Fish can be divided into whole Mandarin Fish (suitable for 250g-500g Mandarin Fish) and block cured Mandarin Fish (suitable for larger Mandarin Fish, which can be cured in smaller pieces), which both have the same flavor after cooking, but block cured Mandarin Fish has the advantage of being easy to be tasted, and easy to be eaten, and is therefore more popular with the diners.

Raw materials: 400g Mandarin fish, 50g minced pork.　

Seasoning: ginger, garlic, 50 grams of shredded onion, cooking wine, sugar, monosodium glutamate, hot sauce.

Method:

(1) Chop the Mandarin fish into pieces, wash and blanch for use.

(2) the first ginger and garlic stir-fried incense, under the stinky Mandarin fish, splash into the wine, injected with soy sauce, and then add the right amount of water, adjusted to a little sugar, chili sauce, burn 8 minutes after the fish, and then hooked with wet starch on the right amount of thickening, to be a little thicker after the soup and another container with fried shredded onions and stinky Mandarin fish and the iron plate on the table together.