Braised Smelly Mandarin Fish

Name: Braised Smelly Mandarin Fish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Smelly mandarin fish; Some Minced meat; 4 Bright red pepper; 4 Fresh green chili; Some ginger; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; Some Water starch

by Genius Little NANA

5.0 (1)

Favorite

80

Difficulty

Normal

Time

1h

Serving

3

Huangshan smelly mandarin fish, also known as pickled fresh mandarin fish, is a traditional Huizhou dish and belongs to Huizhou cuisine. After being cooked, this dish is very popular among diners for its fragrant, crispy fish and special aromatic taste. Many tourists who travel to Huangshan come here to taste this dish. After tasting it, they think it is so. Delicious and full of praise. After more than 200 years of history, this dish still has such an influence. The key lies in its particularity. The mandarin fish marinated before cooking smells "stinky", and the cooked mandarin fish tastes delicious. This "smelly" fragrance forms a sharp contrast and adds to the charm of this dish, making it one of the classics of Anhui cuisine.

Ingredients

1 piece Smelly Mandarin Fish
Some Minced Meat
4 Bright Red Pepper
4 Fresh Green Chili
Some Ginger

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2 tablespoons Soy Sauce

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1 tablespoon Cooking Wine

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1 tablespoon Sugar

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Some Water Starch

Braised Smelly Mandarin Fish

1. Prepare a piece of stinky mandarin fish, green and red peppers, and some meat stuffing to be slightly fatter

2. Clean the smelly mandarin fish to remove the scales and soak in clean water for 1 hour

3. Green and red pepper cut into small pieces of ginger slices

4. The soaked stinky mandarin fish is dried with a knife on both sides, and then put in a frying pan to fry

5. Fry until golden on both sides, remove the oil control

6. Start the pan with less oil and heat it up, then add the meat, red pepper, and ginger in turn and stir fry to create a fragrant flavor.

7. Add soy sauce, cooking wine, white sugar and add water, clear water, not the fish water, turn to low heat for 40 minutes

8. Remove the fish and serve on the plate

9. Put the green chili into the high heat soup, add an appropriate amount of water, starch, and pour it on the fish.

Tips:
1. The meat filling is as fat as possible, or you can use pork belly instead of the fish to be more fragrant. 2. Smelly mandarin fish is a salted fish and has a salty taste. It can be burned directly if it is not soaked. If it is not soaked, it will be a bit salty.