Method 1:
1. Slaughter 1 Jin of mandarin fish and clean it, and divide it into two parts without washing; 2 grams of salt, 15 grams of spice powder (clove, licorice, star anise, fennel, pepper and fragrant leaves) and 15 grams of garlic are mixed evenly to form a mixture for later use.
2. Put a layer of fish in a big wooden barrel and sprinkle a layer of mixture. When all the fish are laid, the wooden barrel is covered and sealed with stones, and marinated at 25℃-28℃ for 5-6 days to make the fish stink naturally. 3. Wipe off the marinade on the fish and cut it into pieces. Put it into a fresh-keeping bag every 4g, and freeze it in the refrigerator.
technical key points: 1. Pickling mandarin fish with water will produce too much water, which will dilute the fresh flavor of the fish, and the fish with raw water is easy to deteriorate during fermentation, so it is not allowed to rinse before pickling. 2. The garlic selected in the pickling process must be freshly peeled garlic, which is more spicy. 3. The salted fish should be white in color. If the fish is yellow and green, it means that it has been corrupted and cannot be eaten.
the course of cooking: 1. add 2g of salted lard (the fat pork is salted with salt and spices, dried in air, and then refined with low fire) to 4% heat, add a bag of defrosted and cleaned fish pieces, fry for 3 minutes until golden on both sides, and take out the oil control. 2. While the bottom oil in the pot is still warm, add ginger slices, onion segments and minced garlic to saute until fragrant, add cinnamon fish pieces, pour 1g of stock soup, mix 2g of sugar, 1g of soy sauce cooked with a skilful spoon, 5g of monosodium glutamate and 5g of chicken essence, and then turn to high fire after 1 minutes. When the soup is almost exhausted, sprinkle 2g of green and red pepper rings and 5g of red oil, and take out of the pot. Click one button on the actual catering technology sharing platform to pay attention to
Method 2:
1. Stinky brine production: 35g of clean water, 3g of salt, and 5mg of stinky amaranth brine (marinade used in pickling stinky amaranth, bottled finished product, 4 yuan/kg) are poured into a basin and mixed evenly. This stinky bittern can only be used once, and it should be thrown away after use. 2. Take 3 mandarin fish (about 6g/fish), knock them out with a wooden stick, add 8g of salt to smear the fish, marinate for 4 hours, then take them out and put them in a tray in a ventilated place, and leave them at room temperature of 16℃-18℃ for 36 hours (turning over twice in the middle). At this time, the fish gills turn dark red, and the fish is sticky and has a faint odor < P >. The stinky mandarin fish was thrown into the stinky brine at room temperature of 25℃ and kept in a dark place for 2 days. The fish gave off a strong odor, and each fish was taken out, wrapped in plastic wrap and frozen in the refrigerator.
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3. After going to work every day, take out 1 mandarin fish and thaw them. After killing and washing, cut 3 knives on the back of each fish and put them in a fresh-keeping box for later use.
technical key points: 1. In the pickling process, gills and internal organs can help fermentation, and live fish are easier to pickle than dead fish, so we all knock the fish out and pickle them directly without killing and washing them. 2. When pickled mandarin fish with stinky brine, the temperature should be kept at about 25℃, and it should be fermented in the dark. If the temperature is too low, the fermentation taste is not enough, and if the temperature is too high, it will easily cause the stinky brine and mandarin fish to deteriorate. 3. The pickled osmanthus fish must be wrapped with plastic wrap before being stored in the refrigerator. One is to avoid the odor of the ingredients, and the other is to prevent its odor from dispersing.
the process of dish-taking: 1. add 4g lard to the pot and heat it to 5%, then add osmanthus fish and fry on both sides for 1 minute until the color is golden, and then take out and control the oil. 2. While the remaining oil in the pot is still warm, add 5g pork belly slices into V and stir-fry until the oil is oily and fragrant, add 6 cloves of garlic, 1g of onion and 1g of ginger slices to stir-fry until fragrant, add fried cassia fish, and add 4g of clean water, 5g of yellow wine, 5g of monosodium glutamate, 8g of white sugar, 5g of chicken essence, 15g of light soy sauce and 5g of light soy sauce.