Hunan Version of Smelly Mandarin Fish

Name: Hunan Version of Smelly Mandarin Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Smelly mandarin fish; 4 pieces Dried chili; 3 pieces Pickled peppers; 2 tbsp Chopped pepper; 4 pieces Millet pepper; 1 stage shallot; 1 piece ginger; 5 cloves garlic; 3 pieces Red pepper

by Pan cat

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's almost the end of the year, here is the overbearing dish-smelly mandarin fish! This dish was served on the table, absolutely shocking, smelling and delicious! Those who like this bite can't stop as long as they come with chopsticks. The most important thing is that the smelly mandarin fish we made today is marinated and seasoned with Wang Zhihe's stinky tofu, hum~
Let me tell you that there are originally two kinds of stinky mandarin fish. The Hui version is naturally fermented, while the Hunan version is marinated with stinky bittern or stinky tofu and then fermented. The method of marinating is different. The method of marinating smelly mandarin fish with Wang Zhi and stinky tofu was not made out of thin air. It was learned by me and Chef Jiang, the chief chef of Xiaoxiang Prefecture. The chef used Wang Zhihe's stinky tofu to marinate smelly mandarin fish. Xiaoxiang Prefecture uses mandarin fish from Dongting Lake to make smelly mandarin fish, about 7 taels each. Xiaoxiang Mansion has four stores in Beijing, and it consumes 50 tons of stinky mandarin fish every year.

Ingredients

3 lines Smelly Mandarin Fish
4 pieces Dried Chili
3 pieces Pickled Peppers
2 tbsp Chopped Pepper
4 pieces Millet Pepper
1 stage Shallot

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1 piece Ginger

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5 cloves Garlic

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3 pieces Red Pepper

Hunan Version of Smelly Mandarin Fish

1. Wash the gills and abdomen of the mandarin fish, wipe it clean with kitchen paper, pour the cooking wine, sprinkle salt, and evenly spread the fish on both sides and abdomen by hand. If you have time, you can hang the fish and let it air dry for one day. Would be better, I omitted this step

2. It is more appropriate to marinate 3 mandarin fish with two pieces of Wangzhi and stinky tofu

3. Wear gloves and spread the stinky tofu evenly on the fish, evenly spread on both sides

4. Wrap the fish tightly with plastic wrap. I wrapped the five or six layers and still can smell the smell faintly. Put the marinated fish in a dark place to marinate and ferment. Don’t put it in the refrigerator. It can be marinated in an environment of 5-15 degrees for 7 days. If you want to hurry up, you can put it in a slightly warm place indoors, and marinate at 20-25 degrees for 3-4 days

5. A few days passed...Remove the plastic wrap, hey! It smells bad!!!

6. Wash the fish in running water, and use kitchen paper to dry the body and abdomen of the fish as much as possible

7. Prepare the auxiliary ingredients before cooking, cut the shallots into sections, smash the garlic, cut the ginger into small pieces, break the dried chili in half, cut the soaked chili into sections, and cut millet spicy and beauty spicy.

8. Put rapeseed oil in the pot, fry the fish on both sides until browned, burn the dish with rapeseed oil to look good in color and taste more fragrant

9. Put the fried fish out and set aside

10. Put a small amount of rapeseed oil in the pot, add green onions, ginger, garlic, and dried chilies after the oil is hot and stir fry until fragrant

11. Then add chopped chopped peppers and stir-fry pickled peppers for red oil

12. If there is stock, pour the stock, if there is no stock, pour the water

13. Simmer on medium-high heat for 5 minutes

14. Find a strainer and grate out the dregs in the soup, leaving the soup

15. Pour the spicy soup back into the pot, pour an appropriate amount of stinky tofu soup into the pot, don’t pour too much, it’s salty

16. Add a small spoon of sugar to adjust the taste. Pickled peppers, chopped peppers, and stinky tofu are all salty. Add some sugar to neutralize it, but don’t add more

17. Put the fish back in the soup and simmer over medium heat until

18. When stewing fish, cover the pot, simmer, simmer for 5 minutes on one side, and simmer for a few minutes on the other side

19. The home-cooked method is to thicken the broth before it is out of the pot. Since it is done, please pay attention to it. Put the fish on the plate first, pour the chili ring into the broth, and then pour the broth on the fish. The stinky tofu version of stinky mandarin fish is ready