1) In the process of curing "stinky" Mandarin fish, the temperature and the amount of salt play a decisive factor. In general, the temperature is 10-30 ℃, the higher the temperature in this range, the faster the speed of pickling; the amount of salt per 25 kg of Mandarin fish 400-500 grams of salt is appropriate, in this range, the lower the amount of salt, the faster the speed of pickling. Take 25kg Mandarin fish with 500g salt as an example, when the temperature is 10-20℃, the curing time is about 7 days, when the temperature is 20-25℃, the curing time is about 4 days, and when the temperature is 25-30℃, it takes 2 days to finish curing and achieve the effect of "stink". The effect of "odor".

(2) Wooden barrels are preferred for curing Mandarin fish, so as to make the "stinky" flavor of Mandarin fish "stinky". During the curing process, the outer weight is pressed down to make the meat of the Mandarin fish tightly packed after cooking, and turning the fish up and down once a day can make the salt penetrate evenly into each Mandarin fish, so as to make the product uniform.

(3) Cured Mandarin fish can also be divided into whole cured (suitable for 250g-500g Mandarin fish) and block cured (suitable for larger Mandarin fish, changed to smaller pieces and then cured), the flavor is the same after cooking, but because the block Mandarin fish has the advantage of easy to taste, it is easy to share, and so it is more popular with the diners' preference.

Making of Mandarin Fish

Raw materials: 600g of marinated Mandarin fish, 50g of minced meat.

Seasoning: ginger, garlic, green onion, cooking wine, soy sauce, sugar, monosodium glutamate, wet starch, a little red oil.

Method:

(1) Cut the Mandarin fish into cubes and wash them.

(2) the Mandarin fish into the boiling water slightly blanched, drained water to be used; spoon with the bottom oil into the onion, ginger, garlic and minced meat stir-fried flavor into the Mandarin fish, cooking wine and old soy sauce, and injected with the right amount of water, adjust the taste of the fire after the boil, change to low-fire burn 10 minutes to collect the juice on the plate, garnish can be added.

Features

Red color, unique flavor.

Hints

Add a little pepper and cooking wine when marinating fish.