Stink Mandarin Fish is a traditional dish of Huizhou, one of the representative dishes of Huizhou, also known as stinky cinnamon fish, barrel fresh fish, pickled fresh fish. Stinky Mandarin Fish smells bad and tastes good, all pieces of garlic clove meat. Today's Green Pepper Stinky Mandarin Fish is made with Huizhou cured Mandarin fish as the main ingredient, with a large amount of green chili peppers, and a blend of Szechuan and Hunan cuisines, which is spicy and savors the stinky Mandarin fish's strong aroma, especially suitable for those who love to eat spicy food. It's a relatively easy dish to make, even if you're a novice in the kitchen.

Main ingredients: 1 stinky Mandarin fish, about 750 grams, 150 grams of green chili peppers, 20 grams of red chili peppers

Applications: 15 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of dried red chili peppers, 15 grams of small scallions

Seasonings: 30 + 30 grams of vegetable oil, Pixi County Bean Paste 30 grams of black bean paste, 10 grams of edamame beans, soy sauce 15 grams of soy sauce, 15 grams of rice vinegar, 30 grams of cooking wine, hot broth or hot water in moderation, 5 grams of sugar, monosodium glutamate or chicken powder 1 gram, trace pepper, pepper oil 10 grams

Making process

1, the stinky Mandarin fish repeatedly rinsed clean, immersed in clean water for at least 6 hours, in the middle of the water change 2-3 times. The cured Mandarin fish is salty and must be soaked to remove a certain degree of saltiness.

2. Make diagonal cuts on both sides of the soaked Mandarin fish to make it easier to taste.

3, green chili peppers choose green thread pepper, Hangzhou pepper or beauty pepper, red chili peppers choose red millet hot pepper or red thread pepper, cut into 0.3 cm thick circle. Cut scallions, very fine ginger, garlic, small scallions finely chopped.

4, PI County bean paste chopped fine, ready to dry red pepper, edamame.

5, with kitchen paper to absorb the surface moisture of the stinky Mandarin fish, in advance of the sizzling pot, pour 30 grams of vegetable oil, repeatedly wet the pot with oil. When the oil is almost 70% hot, put the Mandarin fish into the pan and fry until one side is golden brown, turn over and fry until both sides are golden brown.

6, pan into the vegetable oil 30 grams, oil temperature four or five percent hot, small fire into the dry red chili peppers sautéed, into the green onions, ginger and garlic sautéed again, into the finely chopped Pixian soybean paste, edamame beans, soy sauce 15 grams, stir fry red oil over a small fire. Cook 15 grams of rice vinegar, 30 grams of cooking wine, strong aroma, down into the fried Mandarin fish. Pour in hot broth or hot water in the right amount to just miss the fish, and bring to a boil over high heat. Season with 5g of sugar, 1g of monosodium glutamate or chicken powder, and a trace of pepper, and cook over medium heat for 10 minutes.

7, down into the green and red pepper rings, adjust the small fire simmer for about 2 minutes, the fresh and spicy flavor to stimulate, when the soup has been collected thick, cease fire. Drizzle pepper oil 10 grams to increase color and flavor, sprinkle small chopped scallions.

8, the burnt green pepper Mandarin fish carefully moved to the plate, this spicy green pepper Mandarin fish is completed. Suitable for zero base Mandarin fish another delicious practice, simple and easy to get started, delicious can not stop.

9, dish characteristics: colorful, fragrant, spicy and pleasant to the mouth, slightly stinky fragrance.