Dry Roasted Stinky Mandarin Fish
Ingredients
Main Ingredients
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Chinese Mandarin Fish 1
Seasoning
Salad Oil
Amount
Chicken Bouillon
Amount
Scallion
Amount
Ginger
Amount
Garlic
Amount
Pepper
Amount
Dried Chili Peppers
Amount
Soy Sauce
Amount
Lao Soy Sauce
Amount
Dry-Braised Stinky Gui Fish
Dry-braised stinky gui fish is a specialty dish of Wuhan in Hubei province. It is a specialty of Wuhan, Hubei province. Some years ago, it seems that only the restaurant on the East Lake sells stinky osmanthus fish, as long as there are foreign friends or colleagues to Wuhan, I will certainly take them to the restaurant on the East Lake to order a table of Wuhan's specialties, which must be stinky osmanthus fish. Later, Wuhan big and small restaurants basically have stinky gui fish sold.
Our family also likes to eat stinky gui fish, as long as it is outside the restaurant dinner, LG must order a plate of stinky gui fish. Now, we can eat stinky cinnamon fish at home, and the taste is much better than that of the restaurant! Because the taste is good and the production process is clean, I guess we will never order stinky osmanthus fish to eat outside again~
Home-made stinky osmanthus fish method: (the following is the amount of 1 1 catty 2 ounces of osmanthus fish)
Raw materials: osmanthus fish, wang chi and stinky tofu (which is the secret weapon of the curing of the stinky osmanthus fish!)
1. Slaughter and clean the guppy, and cut the guppy open from the belly to the back (be careful not to break the back)
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2. Cut the guppy diagonally on both sides with a flower knife (again, be careful not to break the fish)
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3. Move the fish off the counter to a slightly larger plate. Open the lid of the bottle of stinky tofu and use clean chopsticks to pick out 5-6 pieces of stinky tofu and put them on the fish
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4. Wearing disposable gloves with your right hand (or both hands), rub the stinky tofu all over the guppy (both inside and outside, and inside the flower knives)
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5. Prepare a slightly larger, thicker (not easily pierced by the fins) plastic food bag, put the fish into the bag, squeeze the air out of the bag with your hands and tie the bag shut
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6. Prepare a slightly larger preservation box, put the fish in the bag into the box and put it into the refrigerator
7. Refrigerate the fish for 7 days and take it out of the refrigerator. Cooked until cooked and eat
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Dry roasted stinky guppy practice:
1. homemade stinky guppy from the refrigerator, with water to the fish body residual stinky tofu thoroughly rinse clean, drain water spare
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2. ginger shredded, garlic sliced, green onion cut into sections, dried red pepper cut into sections, pepper a few spare
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3. hot pot of oil, put the stinky guppies, the fish inside and outside the two sides of the frying until browned
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4. pot add ginger, garlic, dry red pepper, pepper, frying out the aroma, in turn, cook the appropriate amount of cooking wine, soya sauce, like the dish color is deep, you can add a little old soya sauce (Do not add more, so as not to fish taste too salty)
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5. pot to add an appropriate amount of water, the fish body inside and outside of the two sides of the slight cooking, until the soup slightly dry, sprinkle with green onion segments, you can pot to eat
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Cooking tips
1, When dry-roasting stinky guppies, because the salty flavor of the marinated fish is already enough, you must not put more salt, add soy sauce should be moderate, and the old soy sauce can only add a little or simply do not add.
2, do not like to eat spicy people or light taste, can not add dry red pepper and pepper.
3, the price of live guppies in the supermarket is more expensive, used to marinate guppies can choose relatively cheap chilled guppies (or chilled perch, etc.), and does not affect the flavor of the stinky guppies.