Home Practice of Stinky Gui Fish: Wash the fish after slaughtering, cut off the head and tail, marinate it with salt, pepper, cooking wine, onion and ginger for a while, then steam it in a cage with high heat and keep it warm for a while. The body of the fish should be cleaned of bone spurs, cut the fillets into large pieces, marinate with salt, pepper, cooking wine, onion and ginger for a few moments, then add dry powder to make the fish evenly battered; cut the stinky tofu into a sheet; and finely chop the mountain peppercorns. Put salad oil in a skillet, high heat until 2.30% hot, take a good meaty fish fillet, put it into stinky tofu, that is, put it into stinky fish rolls, put it into the pan to soak and stir fry until the color is golden and ripe, take it out to remove the oil and put it into a frying pan, the purpose is to stir fry the green onion, ginger, garlic, horse ear, mix the wild pepper and chili sauce into the fresh broth, the taste to the crumbs after burning out the number. Add the fried fish rolls, add sugar, soy sauce and MSG, burn off the flavor, then dilute the sauce with wet corn starch, pour in the red oil, place the pan neatly in the middle of the plate, and then place the steamed fish head and tail on the ends of the rolls, and finally garnish slightly with cilantro.

Stinky Gui Fish is cured with Gui Fish. It is one of the representatives of Huizhou kitchen. It is stinky and fragrant. The pickle has a special flavor. The meat is tender and soft. The flavor is sweet and delicious. Gui fish, or gui fish, has tender meat without small bones, is nutritious and suitable for both young and old. Nowadays, the general practice is to select 3-year old gui fish (also known as Peach Blossom Gui Fish, as it happens to be in full bloom), remove the internal organs, and then pile them up layer by layer in the form of fish and salt into a fire barrel, where smoked food, dried food or spices can be preserved for a longer period of time. This method was delivered. Today, instead of processing food ingredients to preserve food, people are accustomed to even using them for flavoring.

The first thing to prepare is stinky cinnamon fish, spiced corn and leeks, wash the grinder and cut it into small circles. Wash the scallions and cut them into small pieces. Wipe the stinky cinnamon fish clean, put a flower face on both sides of the fish, heat the oil, and put the stinky cinnamon fish into the pan to fry up. The stinky guppy is said to be a fishmonger. After winter, put the cinnamon fish in a barrel. Because it is too far away, you need to chop and turn it in the middle, the fish will have a fishy odor, the fish meat is not only not stinky, but also fragrant, choose fresh guppy, remove the scales and guts, and wash the water and brush it clean. Pick a bucket of wood, sprinkle some fine salt on the bottom of the bucket, then coat the surface of the fish one by one with the right amount of fine salt, neatly placed in the bucket, layer by layer, coding itself.

Wash the gills and belly of the guppy, wipe it with paper, hold the wine and sprinkle the salt, and beat the sides and belly of the fish well with your hands. If you have time, you can hang the fish to dry for a day for better results. I omitted this step. Stinky Gui Fish is a traditional Han Chinese dish, one of the representatives of Hui Cuisine, originated in Anhui Huizhou area (Huizhou is now Huangshan City), it is very popular in Huizhou area, people who eat stinky Gui Fish for the first time don't dare to use chopsticks because Gui Fish smells good but doesn't smell bad, which makes people a little bit worried.