Griddle Smelly Mandarin Fish

Name: Griddle Smelly Mandarin Fish
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Smelly mandarin fish; 100g onion; 40g Chopped pepper; 50g parsley; 30ml Cooking Wine; 30g Ginger garlic; 50g Doubanjiang; 20ml Soy sauce

by Lin Binger

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Since ancient times, Chinese family banquets have no fish. Fish has also become a must-have dish on the New Year’s table. It symbolizes the existence of fish every year, but after eating more fresh fish, you will feel that there are not many new tricks. In the past two years, this smelly mandarin fish, which smells and tastes fragrant, has become a new favorite on the table. I usually order one when I go out to eat. Later, I bought some smelly mandarin fish and made it at home, although the taste and appearance were good. It's a bit worse than in restaurants, but it's more affordable to cook at home, and this dish will make the table richer and more fresh.

Ingredients

Griddle Smelly Mandarin Fish

1. After the stinky mandarin fish is cleaned, stroke the body a few times, add cooking wine and marinate for one hour, then remove the excess water with a napkin

2. Heat oil, add ginger slices and fry it slightly

3. Add the smelly mandarin fish and fry until golden on both sides, then take it out for later use

4. In another pot, add the oil to heat, add the bean paste and fry the red oil

5. Add minced ginger garlic and onion and saute until fragrant

6. Add chopped pepper

7. Add appropriate amount of water

8. Add soy sauce and boil

9. Add the smelly mandarin fish and cook until the soup is dry and sprinkle with coriander.

Tips:
1. The smelly mandarin fish itself is very salty, so there is no need to add salt during the production process. If the salty taste is too strong, you can soak it overnight to remove the excess salt.
2. If you have perilla at home, you can put a little bit of it to make it more delicious
3. Smelly mandarin fish needs to be simmered for a while, it tastes super good after the spiciness is stewed