Stinky Mandarin Fish needs to be cured in wooden barrels, or soaked in brine if it's summer, and stinky Mandarin Fish cured in wooden barrels in winter has a better taste than those cured in brine in summer.

The surface of Mandarin fish is smeared with an appropriate amount of refined salt, the fish belly down, layer by layer down the yard, and then press down with a stone, as it is now, pickled for about 7 days on the line.

Pickled for six or seven days or so, the fish will emit a seemingly smelly non-smelly odor, then you can take out the braised, add onion, ginger and garlic, can't say the delicious, like this plate of fish, is not looking at the want to eat?

Here is the practice of braised stinky guillotine fish:

Main ingredient: fresh Mandarin fish, sliced meat, bamboo shoots

Accessories: soy sauce, wine, sugar, ginger, chicken broth, green garlic, wet starch seasoning, cooked lard.

Practice

1. Wash the marinated Mandarin fish and graft a few diagonal cuts on each side, let it dry and then fry it in a frying pan until both sides are light, then pour it into a colander to drain the oil.

2. In the original pot, leave a little oil, under the meat, bamboo shoots slices slightly stir-fried, the fish into the addition of soy sauce, wine, sugar, ginger, and chicken broth, with a strong fire to boil, and then turn to a small fire for about forty minutes.

3. To the soup is almost dry, remove the green garlic segment, with wet starch thinning thin thickening, dripping with cooked lard pot that is.

4.