Chinese Food
Pickled mandarin fish
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My daughter-in-law loves this Hui style dish. It's said that it smells smelly and smells delicious. But I can't eat it at all. Three days of pickling is OK. Seven days of pickling is totally unbearable. I can never enjoy stinky tofu, durian and mandarin fish. They stink at home for several days.
Cooking ingredients
Cooking Steps
Step1:A mandarin fish. If you want to marinate it, you can keep your gills. Don't peel it off.
Step2:Onion, ginger and garlic. Crush some pepper for use.
Step3:Spread a thin layer of salt on the inside and outside of the fish by hand. Do not exceed 100g for 1.5 Jin. Otherwise, the fish will be salted. Stuffed with scallion, ginger and garlic. Like spicy can be spread a layer of pepper powder.
Step4:The plastic wrap is well sealed. In winter, the room temperature is about 22 degrees. It can be salted for 37 days. It can be turned in the middle. The cooking time can be determined according to the smell. It can be steamed, braised or dried.
Cooking tips:There are skills in making delicious dishes.
