material
A fresh mandarin fish with proper amount of oil.
working methods
Fresh mandarin fish were pickled with light salt water at room temperature of about 25℃, and after six or seven days, the fish body gave off a smell that was similar to odor rather than odor. Then fry first and then steam, just like steaming fish.
Practice 2, iron plate stinky mandarin fish
material
The meat of Anhui mandarin fish is tender, visceral and scaly, and pickled with refined salt, which tastes slightly smelly. There is no fishy smell when imported, but the fish is fresher and more mellow. This is a famous local specialty in Anhui. Main ingredients net mandarin fish seasoning salt monosodium glutamate white sugar soy sauce onion ginger garlic dried red pepper cooking wine salad oil
working methods
1. Cut mandarin fish into large pieces, marinate them with refined salt, and wash them with clear water when they smell slightly fishy.
2. Heat the oil in the pot, leave the bottom oil, stir-fry the dried peppers, onions, ginger and garlic, season and cook the mandarin fish pieces with seasoning, and put them on the hot iron plate.
Matters needing attention
Pickling mandarin fish with salt is "salted fresh". When it has a slight smell, it can be washed and eaten.
Method 3: Dry-burn the stinky mandarin fish.
material
Mandarin fish is a kind of freshwater fish. After "salty and fresh", it is fragrant but not smelly, tender and flaky. This is a very distinctive traditional Anhui dish. The main ingredient is salted mandarin fish, and the auxiliary materials are minced meat seasoning, refined salt cooking wine, aged vinegar, soy sauce monosodium glutamate, chopped green onion, Jiang Mo, dried red pepper and white sugar salad oil.
working methods
1. Wash the pickled mandarin fish and cut the twist knife.
2. Oil the pan, marinate fresh mandarin fish with base oil, and fry until golden on both sides.
3. Leave a little oil in the bottom of the pot, add seasoning and saute until fragrant, then marinate fresh mandarin fish for seasoning, and add a little water to stew until cooked. When the soup is dry, pour the oil out of the pot and put it on a plate.
Matters needing attention
Pickled mandarin fish can be washed and served when it smells slightly fishy.