Let's talk about how the stinky mandarin fish came from. About 300 years ago, traders along the Yangtze River transported mid-range mandarin fish produced in the Yangtze River to Huangshan, Tunxi and Shexian for sale every year before winter. Due to the inconvenient transportation, it takes seven or eight days to reach the destination. In order to prevent fresh fish from deteriorating on the way, vendors put a layer of fish and sprinkle a layer of salt, turning it up and down every day. After arriving in Tunxi and other places, the fish not only did not deteriorate, but also gave off a special "bad smell". After cooking, its delicious taste is even better than that of fresh mandarin fish. Over time, it has become a treasure on the table in Tunxi and Huangshan.

In fact, the pickling method of snakehead is very simple. You can pickle delicious snakehead at home. Today, I will introduce a pickling method suitable for family use. Friends who like to eat snakehead may wish to have a try. It's definitely my own real experience of pickling snakehead.

Ingredients: 25g of mandarin fish salt, stinky tofu 1 bottle.

Preparation: Slaughter and wash the mandarin fish, change the fish body into a knife for use, and slice the onion and ginger for use.

Pickling method and steps of domestic mandarin fish;

Mix the fine salt well and put it into the pot. Sprinkle with onion and ginger slices and put 4 to 5 pieces of stinky tofu milk.

Wear disposable gloves to crush stinky fermented bean curd and mix well with onion and ginger.

Add the prepared mandarin fish, and spread the stirred stinky tofu evenly in all corners of the fish.

Wrap the evenly wrapped mandarin fish with plastic wrap and put it in the cold storage.

The curing time is generally three days, and the appropriate salt content is also closely related to the curing speed!

When preparing for cooking, take out the pickled mandarin fish, remove the plastic wrap, rinse with clear water and cook.

Bian Xiao also made a production method before, and friends can also refer to it when making it! This method is a family practice developed by Bian Xiao himself. Please forgive me for not liking it.