Smelly guppy only skin emits a special odor that seems to be smelly, but after washing and frying in hot oil, cooking over a fine fire, there is no smell, but also fresh and fragrant.
Stinky gui fish method:
We have to prepare the following raw materials: gui fish stinky tofu, ginger, garlic, diced meat, green onions, chili pepper, pepper, cooking wine, sugar, monosodium glutamate (MSG), soy sauce, wet and dry cornstarch, salad oil.
Guillow fish slaughtered after the net, both sides of the diagonal cut on the flower knife (again, pay attention not to cut the fish body), and then the guillow fish from the belly to the back of the fish cut (pay attention not to cut the back of the fish).
Marinate the head and tail with fine salt for a few moments, and then press with a wooden barrel to let the fish naturally ferment and become smelly, usually three days in summer and a week in winter. Or put the fish into a slightly larger plate, put in a few pieces of stinky tofu, and smear the stinky tofu evenly all over the guppy (inside and outside, inside the knife opening all should be smeared), and then put it into the refrigerator for a week in the fresh room.
After a week, take it out and rinse it with water. Frying pan on the fire, into the salad oil to seventy percent of the heat, the drowning of good osmanthus fish into the pan deep-fried until the color is golden and cooked, fish out and drain the oil.
Pot to stay in the bottom of the oil, and then add ginger, garlic, dried red pepper, pepper, garlic sauce fried flavor, in turn, cook the appropriate amount of wine, soy sauce, like the deep color of the dishes, you can add a little old soy sauce (according to the situation do not add more, so as not to fish taste too salty), add the appropriate amount of water in the pot, the fish body inside and outside of the two sides of the slightly cooked, into the fried stinky guppy, seasoned sugar, soy sauce and monosodium glutamate, and then will be fried! Good diced meat, bamboo shoots covered in the stink of cinnamon fish above, add water starch thickening until the soup is slightly dry, and finally a little garnish with scallions can be served in the pot.