1. Scrape the scales, remove gills and internal organs from fresh mandarin fish and clean it. Marinate the treated mandarin fish, evenly sprinkle salt on the inside and outside of the fish, rub it evenly by hand, sprinkle some cooking wine, put ginger slices and pepper granules in the fish belly, squeeze the onion out of the onion juice and rub it on the fish body, and then stuff the onion knot into the fish belly.
2. Then put the mandarin fish in a food bag, tie the bag tightly, put it in a balcony basket, and naturally ferment for 48 hours at room temperature of about 20 to 30 degrees. It smells a little stinky, which means that the stinky mandarin fish has been fermented successfully.
3, ginger minced, garlic minced, line pepper and red pepper cut pepper rings respectively. After the pot is controlled to dry, pour in a proper amount of soybean oil. When the oil temperature is 50% hot, put a spoonful of salt in the pot so that the fish won't stick to the pot when frying. Then add the smelly fish and fry until both sides change color, and take it out for later use.