Allusions of cassia fish
In the early years, Huizhou merchants traveled far and wide, and fished for food. After a long time, the stored mandarin fish was prone to odor, so they wiped it with salt and tossed it over and over again. Thousands of miles away, the fish still did not change color, but the shape was right and the taste was strong, and the oil was fried, and the special fragrance (it should be said that it was smelly) was fragrant. Later generations carried forward the wisdom of workers and refined the pickling method of stinky fish to form a routine. First, the mandarin fish was soaked in fine salt for six days, and the proportion should be just right, otherwise the taste would be biased. After the well-made osmanthus fish comes out of the tank, the gills are still red, the scales are not peeled off, and the quality has not changed, but the skin exudes a special smell that looks like smelly but not smelly. However, after washing, it is slightly fried in hot oil and cooked with low fire, which is not only odorless, but extremely delicious. This dish has become a model of Huizhou cuisine. It is said that if you don't eat osmanthus fish, you don't eat Huizhou cuisine.
Introduction of osmanthus fish
Stinky mandarin fish, also known as snakehead fish, is a famous traditional dish and one of the representatives of Huizhou cuisine. It originated in Huizhou, Anhui Province (Huizhou is now in Huangshan City) and is popular in Huizhou. People who meet for the first time are afraid to eat chopsticks, because the smelly smell of mandarin fish makes people a little worried. In fact, you don't have to worry about it at all. This is by no means a peculiar taste of the dish. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that its taste is so delicious. This is the famous dish of Huizhou, Stinky Mandarin Fish.
The story of stinky fish
Legend has it that more than 200 years ago, fishmongers along the Yangtze River bought valuable aquatic products from the Yangtze River every winter? Mandarin fish were shipped in wooden barrels to Huizhou mountain area for sale (at that time? Barrel fish? On the way, in order to prevent fresh fish from deteriorating, a layer of fish is sprinkled with a layer of light salt water, which is often turned up and down. When I arrived in Tunxi and other places for seven or eight days, the fish gills were still red, the scales were not peeled off, and the quality remained unchanged, but the epidermis gave off a special smell that seemed smelly but not smelly. However, after being washed, it was slightly fried in hot oil and cooked with a small fire, not only was it odorless, but it was very delicious, and it became a well-known delicacy, and it has a long reputation. Nowadays, barrel fish is no longer used to cook this dish. Instead, fresh Huizhou-made peach-blossom mandarin fish (the fish grows fattest every year when the peach blossoms are in full bloom and the spring news comes out) is salted with salt or thick fresh gravy, and then cooked by traditional cooking methods, so it is also called? Pickled fresh mandarin fish? .
This is a famous dish in Huizhou. People who meet it for the first time are afraid to put chopsticks on it, because the smelly smell of mandarin fish makes people a little worried. In fact, you don't have to worry about it at all. This is by no means a peculiar taste of the dish. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that its taste is so delicious. This is the famous dish of Huizhou, Stinky Mandarin Fish.
Jixi, Anhui Province is one of the best places to cook this dish, and now Jixi has introduced a new method of cassia fish, such as? Griddle stinky mandarin fish? 、? Hamburger stinky mandarin fish? 、? Stinky mandarin fish with sauce flavor? 、? Pit-scented mandarin fish? And other cooking methods.
The practice of osmanthus fish
Ingredients: mandarin fish 1 tail: about 600g stinky tofu, 2 ginger slices10g garlic slices, 20g Huizhou bamboo shoots, diced black pork, 30g horseear onion, 30g wild pepper, 30g Chili sauce15g pepper, cooking wine, white sugar, monosodium glutamate, soy sauce, dry and wet raw flour, fresh soup, and appropriate amounts of each.
Method:
1 After the mandarin fish is slaughtered, it is cleaned, the head and tail are pickled with refined salt for a while, and then it is pressed in wooden barrels to let the mandarin fish naturally ferment and stink. Generally, it takes three days in summer and one week in winter.
2 Stinky tofu cut into a note; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.
3 Put the wok on fire, add salad oil and burn it to 70% heat. Put the waterlogged mandarin fish into the wok and fry it until it is golden and cooked, then remove and drain the oil.
Leave the bottom oil in 4 pots, add ginger slices, garlic slices, green onions, diced black cats and pigs, diced Huizhou bamboo shoots, wild peppers and Chili sauce, stir-fry well, add fresh soup, remove the residue when it is cooked, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, stir-fry it with wet raw flour, put it neatly in the middle of the plate, and stir-fry.
Features: Full color, mellow taste, unique aroma, fresh and slightly spicy.
Know-how of osmanthus fish
1 When making mandarin fish, fresh live mandarin fish should be used for waterlogging, and stale mandarin fish should not be used for waterlogging, so as not to affect the taste.
When it is flooded, a big stone must be pressed on it, so that the skin and meat quality of mandarin fish are tight.
When cooking osmanthus fish, be sure not to put salt, because osmanthus fish itself is salty enough.
Sentence-making of osmanthus fish
1. That's it, Tunxi? Stinky fish Make a name for yourself.
2. Derived dishes: Braised fish gluten with stinky fish, and roasted fish gluten with Peng crucian carp.
3. There are two legendary versions of the origin of Osmanthus fragrans, but the contents are similar.
4. 2 When frying the cinnamon fish roll, it is best to fry the pan first and then fry it, so as to prevent the pan from sticking.
5. 3 The oil temperature of deep-fried cinnamon fish rolls must not be too high, which is to prevent the skin from crusting and the meat from getting old.
6. Huizhou merchants took this opportunity to promote, and the villagers followed suit. Inadvertently, the stinky fish actually became the signature dish of Huizhou.
7. Stinky fish really stinks. Like stinky tofu, you can taste a delicious dish if you can tolerate its odor!
8. 3 Put the wok on fire, add salad oil and heat it to 20% to 30%, take a slice of fish fillet with good pulp, wrap it in a stinky tofu strip, and then roll it into the wok. When it is golden and cooked, take it out and drain the oil.
9. Farmland dishes: Misgurnus anguillicaudatus stewed tofu, wild crucian carp, stinky fish, Laba tofu, fried bracken with bacon, roasted meat with dried bamboo shoots, farmyard chicken, homemade bacon, clear river fish, scrambled eggs with acanthopanax bark, etc., as well as seasonal wild vegetables, pure natural and pollution-free green fruits and vegetables.
10. Pay attention to fire power, be good at cooking game, be heavy in oil, simple and affordable, and keep the original flavor; Many dishes are stewed and simmered with charcoal. The soup is clear and mellow, and the original pot is full of fragrance. Although there are not many aquatic products in southern Anhui, are they cooked and salted? Stinky fish Very well-known.
1 1. The first one: Huizhou famous dish, Osmanthus fragrans. It was a time when a Huizhou merchant went home to visit relatives by boat. Because the road was far away and it was hot, the Osmanthus fragrans he carried was not well preserved, and his wife was reluctant to throw it away, so she treated it with thick oil red sauce. Unexpectedly, it was smashed, and the smelly Osmanthus fragrans was delicious after being cooked.
12. There are different specialties in each season, such as stewed chicken and chicken soup, which are delicious, reserved in advance, stewed for a long time, and taste better; Stinky fish, which smells bad and tastes sweet, is just a thorn, and the fish is fresh and tender; Roast meat with bamboo shoots, the characteristics of Huizhou cuisine; Five skins scrambled eggs, five skins is a kind of wild vegetables, blood, suitable for girls to eat.
13. After the well-made osmanthus fish comes out of the tank, its gills are still red, the scales are not peeled off, and its quality has not changed, but its skin emits a special smell that looks like smelly but not smelly. However, after being washed, it is slightly fried in hot oil and cooked with low fire, which is not only delicious, but also delicious. This dish has become a model of Huizhou cuisine. It is said that if you don't eat osmanthus fish, you don't eat Huizhou cuisine.
14. smoked shad, poached shad, Mao Feng shad, cream shad, steamed braise in soy sauce, braised paddle, crab roe lion's head, rock sugar hoof bag, dried shredded eel, osmanthus fish, steamed saury, braised long fish, hibiscus tendon, etc.
15. 4 Leave the bottom oil in the pan, add ginger slices, garlic slices, green onion, wild pepper and Chili sauce, stir-fry until fragrant, add fresh soup, remove the residue after burning, add fried cinnamon fish rolls, add white sugar, soy sauce and monosodium glutamate, cook until fragrant, thicken with wet raw flour, pour in red oil, and take out the pan neatly.
16. At present, chun sheng brand has become a well-known brand in Nanjing 1 hour metropolitan area, and Ma 'anshan chun sheng Fishery Restaurant was awarded by Anhui Cuisine Association? China Huizhou Cuisine Boutique? As one of the three local specialty catering enterprises, chun sheng Yufu Store in Nanjing was awarded the title of top ten specialty catering enterprises by the local government, while chun sheng Stinky Fish and Charcoal Roasted Duck Pot were awarded the title of specialty dishes by Maanshan Municipal Bureau of Commerce and Jiangning District Catering Chamber of Commerce in Nanjing respectively.