Steps to cook braised stinky Mandarin fish:
1, fresh guppy from the back of the fish under the knife, remove the gills, viscera, do not remove the scales. Spread the stinky milk rot and peppercorns evenly on the inside and outside of the fish, then wrap the fish in plastic wrap and put it in the refrigerator for at least 3 days.
2, open fire, hot pan, pour oil, and then cut the ginger, red and green peppers, garlic cloves, dried chili pepper stir-fried flavor.
3, put the guppies, fry until both sides are browned.
4, put raw, old soy sauce, sugar, pour beer, cover the pot, simmer for 10 minutes, juice, sprinkle green onion, plate on the table.
Tips
1 , the production of stinky guppies, should choose to use fresh live guppies drowned, do not use not fresh guppies to drowned, so as not to affect the taste.
2, when drowning, the top must be pressed with a large stone, so that the skin and meat of the guppy are tighter.
3, cooking stinky guppy, must not put salt, because the guppy itself is salty enough.
4, stinky gui fish, also known as stinky Mandarin fish, is a traditional dish in Anhui Province, Huizhou region, is also one of the representatives of Huizhou cuisine, the dish originated in Anhui Province, Huizhou region (Huizhou that is, the area of the present city of Huangshan); first time to see most people do not dare to put down the chopsticks, because of Mandarin fish issued by the seemingly smelly odor, call people a little worried.
5, in fact, diners do not have to worry, this is definitely not a dish tasteless and issued by the odor, but the unique flavor of this dish, when you eat a mouthful, you will be surprised to find that it tastes so delicious, this is the famous dishes in Huizhou - stinky Mandarin fish.