Stinky mandarin fish is a traditional Huizhou dish, popular in southern Anhui. It is also called barrel fish because it is marinated in barrels. The stinky mandarin fish dish has a complete shape, is bright red, and exudes... Pure and special pickled fresh aroma, delicate meat texture, smooth texture and mellow flavor. The editor below will briefly share with you how to pickle stinky mandarin fish and how to make delicious stinky mandarin fish after marinating. 1. Pickled stinky mandarin fish

Ingredients

6-7 pieces of mandarin fish, 1 and a half bottles of stinky bean curd, two rolls of plastic bags, appropriate amount

Production process< /p>

1. Wash and dry the freshly killed mandarin fish, and use kitchen towels to absorb the water;

2. Apply fermented bean curd evenly to the inside of the fish belly and the surface of the fish. Seven big fish, I I used a bottle and a half of fermented bean curd, including the juice;

3. Wrap it tightly with plastic wrap, put it in a few plastic bags, put it in the refrigerator drawer, and put some heavier fruits on top. Wrapped like this, the refrigerator will almost have no flavor the next day. Then don't worry about it. It will be ready to eat after about 25 days of fermentation, and it will not go bad if refrigerated for several months. 2. Braised Stinky Mandarin Fish

Ingredients

Appropriate amount of rapeseed oil? 1 piece of Stinky Mandarin Fish, 4 slices of ginger, 6 garlic cloves

6 peppercorns ? 2 green onions, 1 spoonful of dark soy sauce, 10 grams of cooking wine

6 dried shiitake mushrooms? 3 small bamboo shoots

Production process

1. Flatten the garlic and scallions. Cut into sections, slice ginger, soak mushrooms and cut into thicker strips. Small bamboo shoots are the kind that come in bags, cut diagonally into strips;

2. Rinse the smelly mandarin fish and use kitchen paper. Wipe away the water so that the fish will not fry and the fish skin will not stick to the pan when frying. Add rapeseed oil to the pan and fry the fish until golden brown on both sides;

3. Fry well After the fish, take another pot and pour an appropriate amount of rapeseed oil, add all the ingredients and stir-fry for a few times, pour in the dark soya cooking wine, put the fish in, add an appropriate amount of boiling water and boil over high heat for five minutes, then turn down the heat and cook for ten minutes, then reduce the heat. Season with sauce and serve on a plate.

Because the stinky mandarin fish is marinated in advance, it contains salt. When adding salt, add it according to your personal taste. Rapeseed oil needs to be heated to cook food, and it produces smoke during the heating process, which is also a characteristic of it.

The above is how to pickle stinky mandarin fish and how to make braised stinky mandarin fish after marinating. Friends who like this dish may try making it at home. I believe you will also like it. This kind of flavor.

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