Name: [anhui Cuisine]---broiled Stinky Mandarin Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pickled fresh mandarin fish; Some Minced pork; Some ginger; Some Bamboo shoots; Some Minced garlic; Some Crushed red pepper; Some Chopped green onions; Some lard; Some salt; Some Vinegar; Some Cooking Wine; Some Soy sauce; Some Sugar; Some Chicken Essence

[anhui Cuisine]---broiled Stinky Mandarin Fish

by Mama Hao

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Huizhou stinky mandarin fish is also called "pickled fresh mandarin fish" and stinky mandarin fish. It is a representative traditional delicacy of Huizhou cuisine and a unique way of eating by Huizhou people. It has a history of more than two hundred years.
[Huizhou smelly mandarin fish allusion]

There is also a legend about the origin of this dish.

It is said that one year, Huizhou Prefecture transferred a prefect surnamed Miao. This person is addicted to fish, can not eat fish, and likes to eat fresh fish, especially mandarin fish, which is difficult for his servants. Because Huizhou is full of mountains and ridges, the water is turbulent, and it is difficult to produce big fish, Huizhou people eat mandarin fish from Guichi, Tongling and other areas along the river to carry them on their shoulders. The round trip takes six or seven days. As there was no fresh-keeping equipment at the time, the fish had to be discarded as soon as they rot, causing some merchants to lose money and go bankrupt. Merchants only went to the riverside to buy mandarin fish when the weather turned cooler, packed them in wooden barrels, and hired porters to sell them along the inter-government road from Chizhou to Huizhou to the mountainous area of Huizhou.

The pole pole shop is located in the middle section of the main road between Chizhou and Huizhou. As soon as the pole shop is out, you will reach the boundary of Huizhou, and you will cross the Yangzhanling Ancient Road in Shangqili and Xiabali, which is the ancient village Hongcun. This year, Wang Xiaoer, the official servant of the government who often transported mandarin fish to the prefect of Miao, saw that the weather had turned cold, so he hired eight porters to the river to buy live mandarin fish, and then hurried back. The prefect’s appetite for fish, the second also wanted to make a fortune for a good year. But the gods were not beautiful, the weather became hot after going on the road, and the mandarin fish began to suffocate in the bucket. Wang Xiaoer had to urge her husband to rush forward day and night. After arriving at the pole and staying at the shop, Wang Xiaoer opened the lid of the bucket to see that many fish had suffocated and died, giving off a smell. Wang Xiaoer was in a hurry. He suffered from the pain of the staff, but he had to return to Guichi to buy it again. Who would pay for the money? I'm going to lose everything. Fortunately, this Wang Xiaoer had a flexible brain and a quick and intelligent mind. He hurriedly asked the porter to scrape the fish's scales and cheeks, cut their stomachs and intestines, and then put a layer of salt on the fish to kill the odor, so as not to lose money. In order to test the taste of the "pickled fresh" mandarin fish, Wang Xiaoer proposed a few big mandarin fish called diandan shop and a restaurant cook. After the chef put the condiments for braising, everyone tried to taste it. I don't know if I really don't eat it. Everyone thinks that although the taste is very different from that of fresh mandarin fish, it has a different flavor. Wang Xiaoer smiled, and his decision was made. He asked all the porters to continue on their way after dinner and pick the "stinky" mandarin fish to Huizhou Prefecture as soon as possible. Everyone was puzzled.

Wang Xiaoer's brother Wang Lao Da is a chef at a famous restaurant on Fuqian Street. When Wang Xiaoer arrived at Huizhou Mansion, he was not busy going to the Yamen to return to life. Instead, he handed all the 16 barrels of stinky mandarin fish picked by eight porters to Boss Wang. Mr. Wang hired many chefs from the city to wash the stinky mandarin fish, and then cook it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other condiments. He wrote a "Anhui cuisine treasures flavor mandarin fish should be marketed." , Our shop is free to taste the banner of "Pull out, immediately"

[anhui Cuisine]---broiled Stinky Mandarin Fish

1. Pickled fresh mandarin fish, brought from my hometown.
Marinating method: 1. Cut the belly of the fresh mandarin fish and evenly smear the formula salt, pepper and chili powder; 2. Put the salted fresh mandarin fish neatly in a wooden barrel; 3. Place the mandarin fish on the surface of the packed mandarin fish. Sprinkle formula salt and compact with large bluestone blocks; 4. Cover the wooden barrel containing the smelly mandarin fish and place it at a temperature between 10 and 30 degrees for natural fermentation and marinating.

[anhui Cuisine]---broiled Stinky Mandarin Fish recipe

2. Remove the vacuum bag, clean it, and use the fish-cutting net pattern knife for later use.

3. All the ingredients: pork, bamboo shoots, ginger, garlic, chives, and red peppers were washed clean and cut into powder for use.

4. Put a spoonful of lard in the pan to melt it.

5. Add the pickled mandarin fish and fry it.

6. Turn the arrow up after one side is fried yellow.

7. Fried yellow on both sides and set aside for later use.

8. Heat another pot and pour a little oil.

9. Pour in the minced meat, bamboo shoots, minced ginger and minced garlic and stir fry together.

10. Stir fry over high heat until the minced meat changes color, and the bamboo shoots are dried with moisture, and the minced ginger and garlic give off a fragrance.

11. Add the fried stinky mandarin fish, and then add 1 tablespoon of salt in turn.

12. Add 2 tablespoons of cooking wine.

13. Add 3 tablespoons of dark soy sauce.

14. Add 1 tablespoon of vinegar.

15. Add 1 spoon of sugar.

16. Pour in half a bowl of water. (Dashi stock can also be substituted for water.)

17. Turn the high fire to a low heat to burn slowly. (Don't cover the pot!)

18. In the last about one-third of the soup, add a little chicken essence.

19. Use a spatula to pour the soup on the fish back until the soup is slightly dry.

20. Put the smelly mandarin fish on a plate, sprinkle with chopped green onion and red pepper.

21. After cooking this dish, it is recommended to use hand sanitizer to wash your hands well, ha ha, that is called a stinky! My mother said "stinky three rooms"!

Tips:
1. Put the lard to taste more delicious!

2. Water starch can be used to thicken the thicker flavor. I'm too lazy to buy it when I use it up at home!

3. The smelly mandarin fish is smelly but very fragrant and tender! You can go to our Anhui to taste the authentic smelly mandarin fish, or go to the Hui cuisine restaurant to taste it! When the weather is cold, you can also buy it online and make it yourself! Hehe, I have to thank my family for helping purchase the raw materials!

[anhui Cuisine]---broiled Stinky Mandarin Fish

Ingredients

[anhui Cuisine]---broiled Stinky Mandarin Fish

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