Cormorant fishing is also a fishing skill handed down for thousands of years, and a trip to Huizhou, Anhui Province will reveal that such an ancient fishing skill is still circulating today.
The snakehead fish needs to be marinated in wooden barrels, and it should be soaked in salt water in summer. The snakehead fish marinated in wooden barrels in winter tastes better than that marinated in salt water in summer.
Apply a proper amount of refined salt to the surface of mandarin fish, lay it down layer by layer with its belly down, and then press it with stones, just like now, and marinate it for about 7 days.
Marinate for about six or seven days, and the fish will smell like stink, and then you can take it out and braise it in soy sauce. Add onion, ginger and minced garlic, and it's indescribable delicious, just like this dish of fish. Do you want to eat it when you look at it?
Let's talk about the practice of braising osmanthus fish in brown sauce:
Ingredients: fresh mandarin fish, sliced meat and bamboo shoots.
Ingredients: soy sauce, Shaoxing wine, sugar, ginger, chicken broth, green garlic, wet starch, cooked lard.
method of work
1. Wash the pickled mandarin fish, and cut a few oblique knife flowers on both sides. After drying, put it in an oil pan and fry it slightly. When both sides are light, pour it into a colander to drain oil.
2. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then put the fish in, add soy sauce, Shaoxing wine, sugar, ginger and chicken broth, bring to a boil with high fire, and then switch to low fire for about 40 minutes.
3. When the soup is almost dry, remove the green garlic section, dilute it with wet starch, thicken it, pour in cooked lard and serve.
TIPS：
1, when making cinnamon fish rolls, the skin of the fish should be turned inward.
2. When frying the cinnamon fish roll, it is best to cook the pot first and then fry it. This is to prevent the pot from sticking.
3. The oil temperature of the fried cinnamon fish roll must not be too high, which is to prevent the skin of the fish roll from crusting and the meat quality from getting old.
Huizhou stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish and pickled fresh fish, is a famous traditional dish in Huizhou, one of the representatives of Huizhou cuisine. It is called pickled fresh in Huizhou, Anhui Province (now Huangshan City, Anhui Province), which means smelly in Huizhou local dialect.
This dish is marinated with mandarin fish, which is unique in preparation, stinking and delicious. It is said that it has a history of 200 years.
This dish has been on CCTV's "China on the Tip of the Tongue" and Jiangxi's "Intangible Food", and its popularity is very high.
Our "chef's private class" invited local chefs in Huizhou to explain in detail the production process of stinky mandarin fish.
The video is as follows:
For more food production videos, please pay attention to our "chef's private class", where 300 chefs from all over the country explain in detail the production technology of 1500 famous dishes.
I. Ingredients: One mandarin fish, 650g.
Accessories: 80g pork belly, 40g diced bamboo shoots and 30g diced mushrooms.
Seasoning: 20g of ginger, 0/5g of onion/kloc-,20g of garlic, 30g of starch, 20g of yellow wine, 25g of soy sauce, 30g of sugar, 30g of pepper, 300g of refined salt and 50g of salad oil.
Second, the practice is divided into two stages: pickling and cooking.
(1) Pickling process
1. Heat the pan, add salt and pepper, and stir-fry for 8- 10 minutes with slow fire, and stir-fry until it has a light fragrance.
2. Wash mandarin fish, cut them into peony knives, spread them evenly with pepper and salt, and put them in wooden barrels.
Press it with stones and marinate it at room temperature of 24-28 for about 4 days. If the temperature is higher in summer, it will be marinated for about 2 days and it will be marinated for about 6 days in winter. The criterion for judging whether the fish gills are cured is whether they are still bright red, bright red is ok, and black is over-cured.
(2) Cooking process
1. Take the oil pan, put the pickled mandarin fish in, fry until both sides are golden, and take out the pan for later use.
2. Take the oil pan, add ginger slices and shallots and saute until fragrant. Add minced pork belly, diced bamboo shoots, diced mushrooms, soy sauce and cooking wine, and stir-fry slightly. Add sugar and water and bring to a boil.
3. Add the pickled mandarin fish (with the knife edge facing upwards), bring it to a boil, cover it, turn to low heat for 20 minutes, thicken it with wet starch, and finally take it out of the pot and put it on a plate.
Third, the nutritional value of mandarin fish is rich in protein, and it also contains a small amount of trace elements such as vitamins, calcium, potassium, magnesium and selenium. Mandarin fish has few thorns and is easy to digest, which is suitable for the elderly and children. Siniperca chuatsi is beneficial to the rehabilitation of tuberculosis patients.
A few days ago, a caring girl bought a stinky fish for her dear mother, but she didn't know how to cook it. She called me and asked me how to cook this dish. Then I'll lend flowers to the Buddha here and sort out a recipe for you, so mom doesn't have to worry about not knowing how to make osmanthus fish anymore!
1. Wash the fish in running water, and try to dry the water on the fish body and abdomen with kitchen paper.
2. Prepare the auxiliary materials before cooking. Cut the shallots, pat the garlic flat, cut the ginger into small pieces, break the dried peppers in half, cut the pickled peppers, and cut the millet and beauty peppers.
3. Put rapeseed oil in the pot and fry the fish on both sides until brown. This dish cooked with rapeseed oil is beautiful in color and more fragrant in taste.
4. Take out the fried fish for later use.
5. Add a small amount of rapeseed oil into the pot. After the oil is hot, stir-fry the onion, ginger, garlic and dried pepper.
6. Then add chopped peppers and stir-fry pickled peppers to stir-fry red oil.
7. Pour the broth into the broth, and pour the water into the broth.
8. Cook for 5 minutes on medium fire.
9. Find a strainer and grate out the dregs in the soup, leaving the soup.
10. Add a spoonful of sugar to adjust the taste. Pickled peppers, chopped peppers and stinky tofu are salty. Put some sugar to neutralize them, but never put more.
1 1. Put the fish back into the soup and stew it over medium heat.
12. Cover the pot and stew the fish. After stewing for 5 minutes on one side, stew for a few minutes on the other side.
13. The common practice is to thicken the soup and then cook it. Since it's cooked, pay attention to it. Please put the fish into the plate first, pour the soup into the Chili ring to thicken the soup and pour it on the fish, and the stinky tofu version of the mandarin fish will be ready.
Squid fish is one of the representatives of Huizhou cuisine, which is very famous all over the country. People who smell it for the first time are definitely not interested in this kind of fish, but they will have a much better view of it after eating it.
Cormorant fishing is also a fishing skill that has been handed down for thousands of years, and a trip to Huizhou, Anhui Province will reveal that this ancient fishing skill is still circulating today.
The snakehead fish needs to be marinated in wooden barrels, and it should be soaked in salt water in summer. The snakehead fish marinated in wooden barrels in winter tastes better than that marinated in salt water in summer.
Apply a proper amount of refined salt to the surface of mandarin fish, lay it down layer by layer with its belly down, and then press it with stones, just like now, and marinate it for about 7 days.
Marinate for about six or seven days, and the fish will smell like stink, and then you can take it out and braise it in soy sauce. Add onion, ginger and minced garlic, and it's indescribable delicious, just like this dish of fish. Do you want to eat it when you look at it?
There are thousands of Chinese cuisines. If you don't like them, you can only say that your adaptability is poor! The stinky mandarin fish was conquered the first time I ate it! It's much better than crab fish, but I'm from Jiangsu, and I occasionally eat it in restaurants. I really hope it's vacuum-packed, and it's sold in supermarkets (I heard it already exists)
Braised stinky mandarin fish food story tips on how to braise stinky mandarin fish with materials. In the answer, some people said that this stinky food is disgusting, which is understandable. After all, it is difficult to adjust. Human's hobby of stinking is a dietary habit formed slowly after a long history. The ancients cherished food, and there was no modern technology to preserve fresh food. They had to explore it by themselves. Later, they found that the food preserved with salt, smoked food, sun-dried food or used spices could be preserved for a relatively long time, and this method was handed down. Today, people are no longer processing ingredients to preserve food, but are used to that taste. Some spices commonly used in modern times were used as medicinal materials in ancient times. Personally, I prefer fermented food, because fermentation can transform protein in food and make food more delicious.
Does everyone like to eat fish in daily life? I feel that there are definitely more people who love fish than people who love meat. Because the nutritional value of fish far exceeds that of meat. Of course, every place has its own special fish. For example, in Anhui, everyone can guess that it is stinky mandarin fish. Anyone who may have eaten Anhui smelly mandarin fish knows that its taste is delicate and particularly delicious. This is also one of Anhui's special dishes. Below I will share with you the practice and process of braising osmanthus fish in brown sauce. I hope it will help everyone.
The first thing to prepare is a stinky mandarin fish, millet spicy and shallots. Wash Xiaomi spicy and cut into small circles. Shred ginger, wash shallots and cut into powder. Clean the stinky mandarin fish and put flower knives on both sides of the fish. Heat the oil in the pan, and fry the smelly mandarin fish in the pan until it is hot. Don't move the pan until it is set, then turn it to the other side and continue to fry until it is golden on both sides. Take out the smelly mandarin fish for later use.
Heat the oil in the pan again, add millet spicy, Jiang Mo and shredded ginger, stir-fry until fragrant. Add a spoonful of bean paste to the pot and stir-fry red oil, then add appropriate amount of water, add light soy sauce, light soy sauce for coloring, and add appropriate amount of sugar to refresh. Add salt and chicken powder to taste. Then pour the fried mandarin fish into the pot, boil over high heat and simmer for ten minutes. Make the stinky mandarin fish fully tasty in the pot. Cook until the soup is thick.
Add a proper amount of starch to the soup to collect the juice, then add a little sesame oil and sprinkle it on the fish, and sprinkle a proper amount of chopped green onion to decorate it. This delicious braised mandarin fish is finished. The taste is tender, and the more you eat, the more fragrant you are. Come and have a try when you are free!
Anhui stinky mandarin fish is one of the top ten famous dishes in Anhui. It is fermented in wooden barrels and made of fresh fish. Its meat is like garlic cloves, and its taste is smooth and tender. Its dishes are also stories.
It is said that smelly mandarin fish is a fish dealer who puts mandarin fish in wooden barrels after winter, because it is a long way to go and needs to be pickled and turned in the middle. The pickled mandarin fish has a smelly taste, and the fish is not only odorless, but also particularly delicious.
Nowadays, the stinky mandarin fish goes through 2 1 process, and is also fermented in traditional wooden barrels. Unless you don't eat it, you will love it as long as you taste it.