material
condiments
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Mandarin fish 1 piece
condiment
salad oil
Proper amount
chicken essence
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
Sichuan pepper
Proper amount
Red pepper
Proper amount
Light soy sauce
Proper amount
dark soy sauce
Proper amount
Dry roasted osmanthus fish
Dry-baked osmanthus fish is our specialty in Wuhan, Hubei Province. A few years ago, it seemed that only restaurants near East Lake sold stinky fish. As long as friends or colleagues from other places come to Wuhan, I will definitely take them to the restaurant near East Lake to order a table of our special dishes in Wuhan, in which stinky fish is essential. Later, restaurants in Wuhan, large and small, basically sold osmanthus fish.
Our family also likes to eat stinky fish. As long as we eat in a restaurant outside, LG will order a plate of rotten fish. Now, we can eat osmanthus fish at home, and the taste is even worse than that in the restaurant outside! Because it tastes good and the production process is clean, it is estimated that I will never order mandarin fish outside again ~
The method of self-made osmanthus fish: (The following is about the amount of osmanthus fish 1 fish 1 Jin 2 Liang)
Ingredients: mandarin fish, stinky tofu from Wang Zhihe (this is the secret weapon for pickling mandarin fish! )
1. Slaughter and clean mandarin fish, and cut mandarin fish from belly to fish back (be careful not to cut the fish back).
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2. Cut both sides of mandarin fish obliquely with a flower knife (again, be careful not to cut off the fish).
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3. Move the fish from the chopping board to a larger plate, open the stinky tofu bottle cap, and pick out 5-6 pieces of stinky tofu with clean chopsticks and put them on the fish.
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4. Wear disposable gloves on your right hand (or hands) and evenly spread stinky tofu on the whole body of mandarin fish (inside and outside, all in the flower knife).
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5. Prepare a slightly larger and thicker plastic food bag (which is not easy to be punctured by fins), put the fish together in the food bag, squeeze out the air in the bag by hand, and tie the bag mouth tightly.
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6. Prepare a slightly larger fresh-keeping box, put the mandarin fish in the food bag into the box and put it in the refrigerator for refrigeration.
7. Refrigerate for 7 days, then take out and cook until cooked.
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Dry roasted osmanthus fish;
1. After the homemade stinky fish is taken out of the refrigerator, rinse the stinky tofu left on the fish thoroughly with clear water and drain the water for later use.
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2. Shred ginger, sliced garlic, sliced onion, sliced dried pepper and a little pepper for later use.
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3. Put oil in a hot pan, add osmanthus fish, and fry the fish inside and out until brown.
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4. Add ginger, garlic, dried red pepper and pepper into the pot. After frying, add appropriate amount of cooking wine and light soy sauce in turn. You can add a little light soy sauce to dishes with darker colors (don't add too much to avoid the salty taste of fish).
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5. Add a proper amount of water to the pot, cook the fish inside and outside until the soup is slightly dry, sprinkle with chopped green onion and serve.
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Cooking tips
65438+
If you don't like spicy food or light taste, don't add dried red pepper and pepper.
The price of live mandarin fish in the supermarket is more expensive. Pickled mandarin fish, you can choose chilled mandarin fish (or chilled bass, etc. ) The price is relatively low, which does not affect the taste of mandarin fish.