Stinky Mandarin Fish has high nutritional value, it is sweet and flat, with the effect of tonifying qi and blood, benefiting the spleen and stomach, it can tonify the five viscera, benefit the spleen and stomach, inflate the stomach, cure the deficiency, apply to the qi and blood weak body, can cure the deficiency and weakness, intestinal wind and blood, and so on.

The specific method of stinky Mandarin fish.

The fresh Mandarin fish will be salted with light brine in the room temperature of about 25 ℃ environment, after six or seven days, the fish body will emit a seemingly smelly non-smelly odor.

Then it is slightly fried in a frying pan with slices of pork and bamboo shoots, and then braised over low heat until the broth is concentrated. This dish is fragrant and fresh through the bone, the fish meat is crispy, is a representative dish of Hui style flavor dishes.