Mandarin fish is tender and nutritious. Xin 'anjiang is rich in mandarin fish. In spring, peach blossoms are in full bloom, which is a good season for fishing fat mandarin fish. In the clear sea water, pink and green pleasant seasonal colors, fishermen in Dai Li catch mandarin fish in the oblique wind and drizzle. In the past, Huizhou people pickled the captured mandarin fish, and some of them were still marinated in meat for a period of time, so the meat was more delicious and tender, and it was passed down from generation to generation, becoming a well-known Huizhou stinky mandarin fish.
When roasting, the pickled mandarin fish is first scaled and gilled, cleaned, cut several oblique knife flowers on both sides of the fish, and then dried. Slice pork and bamboo shoots, and cut green garlic into six pieces. Add lard to the bottom of the pot, and when it is almost done, add fish, fry for about one minute, then turn it over, and when both sides are light yellow, pour it into a colander to drain the oil.
When pouring out the drained oil, leave a little residual oil in the original pot, stir-fry the meat slices and bamboo shoots until fragrant, add fish, add soy sauce, sugar, Jiang Mo, water and some old wine, and bring to a boil with high fire, then switch to low fire for about 40 minutes. When the soup is almost dry, sprinkle with green garlic, dilute with wet starch, and pour cooked lard out of the pot.
The stinky mandarin fish in Huizhou smells bad, tastes fragrant and sets each other off, which has made her magical reputation and left countless touching folklore. Stinky mandarin fish is a classic representative of Huizhou food culture and a wonderful flower in Huizhou food custom culture, which means "seeking extra money".
The stinky snakehead preserved in accordance with the secret recipe of the ancestral family, after being cooked by Huizhou cuisine, has a white fish petal, a unique fermented flavor, a crisp and tender taste and rich nutrition. It is an ideal health food with high protein and low fat. After making hot pot with various Jixi delicacies as the base material, it is icing on the cake, making your fragrance linger on your teeth and cheeks and paying attention to flavor.
As the golden specialty of Fangjiayuan Hotel in Jixi, Fangjiayuan Stinkfish Hot Pot has been fragrant all over the country since its opening six years ago, and guests from Beijing, Shanghai, Jiangsu, Shandong and other places are in an endless stream. "Enjoy the beautiful scenery of Jixi and taste the hot pot of stinky mandarin fish" came to the hometown of Anhui cuisine. Please go to Fangjiayuan Hotel to taste stinky mandarin fish. It will be a lifelong regret for you to go to Jixi, Huizhou to "ask for spare money" and not try the Stinkfish hot pot in Fangjiayuan.