Huizhou Smelly Mandarin Fish

Name: Huizhou Smelly Mandarin Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Mandarin fish; Some Bamboo shoots; Some Sugar; Some Sliced ginger; Some Sliced meat; Some Soy sauce; Some Shao wine; Some Green garlic

by hnxc517

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Rainbow mud chef Huizhou smelly mandarin fish, this dish is fragrant and fresh to the bone, and the fish meat is crispy. It is the representative dish of the famous Huizhou-style cuisine.
Mandarin fish: contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is delicate and easy to digest. For children, the elderly, and people with weak spleen and stomach digestion, eat Mandarin fish. It can not only supplement deficiency without worrying about digestion difficulties; and eating mandarin fish has the effect of "tuberculosis", which means that it is beneficial to the recovery of tuberculosis patients; finally, mandarin fish meat is not high in calories and is rich in antioxidants. Ladies who are greedy for delicious food, want to beautify but are afraid of obesity are an excellent choice. "

Ingredients

1 piece Mandarin Fish
Some Bamboo Shoots
Some Sugar
Some Sliced Ginger
Some Sliced Meat
Some Soy Sauce
Some Shao Wine
Some Green Garlic

Huizhou Smelly Mandarin Fish

1. Pickling fresh mandarin fish in an environment at a room temperature of about 25°C, after six or seven days, the fish body will emit a smelly and non-odorous smell.

2. Wash and cut a few diagonal knife flowers on both sides. After drying, put them in a frying pan and fry them until both sides are light yellow, pour them into a colander to drain the oil.

3. Leave a little oil in the original pot, add the sliced pork and bamboo shoots, add the fish, add soy sauce, Shao wine, sugar, minced ginger and chicken broth, bring to a boil on high heat, then turn to low heat for about 40 minutes. When the soup is almost dry, add the green garlic, dilute with wet starch and thicken the thick gorgon, drizzle with cooked lard and serve.