Chinese Food
Braised mandarin fish
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Speaking of this dish, it's one of the eight major cuisines in China. It's also called (stinky mandarin fish, stinky salmon). Its unique pickling method and natural fermentation of wooden barrel are the soul guarantee for the whole dish processing in the later stage. It is rumoured that more than 200 years ago, a fishmonger along the river transported the mandarin fish to ancient Huizhou and present Huangshan area. Because it was placed in a wooden bucket, in order to prevent the fish from spoiling on the way, each layer of fish was sprinkled with salt water for simple treatment. The wooden bucket was often turned and squeezed on the way to Huizhou in such a period of time. At this time, the wooden bucket was opened to emit a special smell like stink and non stink. The fishmonger was very distressed. Then he washed it and tried it. The hot oil was slightly fried It's not only no peculiar smell, but also unique taste. The bone and bone are separated. The fish is in the shape of garlic. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the mandarin fish. Dry the fish with kitchen paper. Fry the fish slightly on the front and back before serving.
Step2:In the other pot, add some corn oil, ginger, garlic, onion rings, pepper, bean paste, onion joint, red pepper skin, stir fry the red oil over low heat, and then put in mandarin fish. Put boiling water over the fish. Add old soy sauce, raw soy sauce, white sugar and white wine. Turn to medium and low heat for about 20 minutes. When the soup is thick, add green and red pepper shreds and heat for another minute. Turn off the heat and leave the pot.
Step3:Turn over the fish halfway. Don't let the fish stick to the bottom of the pan. Also use a spatula to gently pour the soup on the fish.
Step4:It's out of the pot. It's delicious. It doesn't stink at all. It smells goo
Cooking tips:There are skills in making delicious dishes.
