Method:
1 Gui fish slaughtered and clean, chopped off the head, tail, head and tail with salt, pepper, cooking wine, green onions and ginger juice marinated for a few moments, then into the cage with a high-flame steam, keep warm and wait for a few minutes.
1 Gui fish slaughtered and cleaned, chopped off the head, tail, head and tail with salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then into the cage with a high fire steamed and kept warm for use.
2 Fish body net bone spurs, the fish meat into a large piece, with fine salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then add dry cornstarch to grasp the syrup; stinky tofu cut into a word strip; wild peppercorns to the tip of the chopped fine.
3 frying pan on the fire, into the salad oil to two or three hot, take a good slurry of fish, wrapped into a stinky tofu strips, that is, into the stink of cinnamon fish roll billet, into the pan deep-fried until the color is golden and cooked, fish out and drain the oil.
4 pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, wild peppers and chili sauce sautéed excellent, mixed into the soup, to be burned to taste after playing the material residue is not used, down into the deep-fried stinky Gui fish rolls, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet powder thickening, dripping into the red oil, from the pot neatly in the middle of the plate, and then put the steamed fish head, fish tails placed in the fish at the ends of the rolls, and finally a little bit of cilantro The last with cilantro a little garnish that is ready.
Dried Mandarin Fish
Ingredients
Main Ingredients
Master Ingredients
Mandarin Fish 400g
Supplementary Ingredients
Onion 50g
Red Chilli 20g
Minced Ginger and Garlic 20g
Sharp Chili 20g
Scallion 20g
Specialty Wine 20ml
Soy Sauce 10ml
Specialty Wine 10ml
Soy Sauce 10ml
Steps
1. Chop the above ingredients and set aside
2. Make a diagonal slice of the fish to make it easier to get the flavors
3. Dry the fish with a kitchen towel
4. Heat the oil in a pan and fry the fish until golden brown on both sides
6. Ginger and garlic
7. Add onion slices and sauté
8. Add scallions and red pepper
9. Add the fried Mandarin fish
10. Add scallions and red pepper can be
Tips
1, this dish does not need to add salt, if the taste is slightly heavier in advance without soaking
2, this dish onion is indispensable, so that there is a feeling of dry pot
3, eat when the top can be heated with an induction cooker, so that the more flavorful the more delicious stew
Dry roasted stinky guppy
4. Add ginger, garlic, dry red pepper, pepper, fry the aroma, in turn, cook the appropriate amount of wine, soy sauce, like the deep color of the dishes, you can add a little soy sauce (do not add more, so as to avoid the fish taste too salty)
5. Add the appropriate amount of water to the pot, the fish inside and outside of the two sides of the slight cooking, to the soup is slightly closed, sprinkle with green onion, you can pot to eat
Cooking tips
1, dry-roasted stinky guppy, because the salty flavor of the marinated fish is already enough, must not put salt, add soy sauce to the right amount, 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, for pickling guppies can choose relatively cheap chilled guppies (or chilled perch, etc.), and does not affect the flavor of the stinky guppies.
1. Marinate the fresh Mandarin fish at room temperature of about 25 degrees Celsius, after six or seven days, the fish will emit a foul odor.
2. Then wash and graft a few diagonal cuts on each side, let it dry and then fry it in a frying pan until light yellow on both sides, then pour it into a colander to drain the oil.
Tips
Speaking of Huizhou famous dish stinky gui fish, that is when a Huizhou merchant boat home to visit relatives, because the road is far away from the heat, carry the gui fish is not well preserved stinky, his wife can not afford to throw away the wife of the virtuous, with a thick oil and red sauce to deal with a little bit, I did not expect to hit the right spot, the stinky gui fish through the cooking, the taste is actually very good. Huizhou merchants to promote this, the village folks have followed suit, without realizing it, stinky gui fish actually became Huizhou's signature dish.