A few days ago, relatives came to the house to visit the door, brought two cartons of milk and a fish, today at noon when cooking to think of this fish, afraid of putting it for a long time is not fresh, they quickly took it out to plan to brais it, eat a braised fish.
The packaging of the fish just opened it felt a little wrong, a stinky smell rushed in, the smell is not a little stinky, it feels like overturning a bottle of stinky tofu, the mother looked at the fish and said it was a pity, a good mandarin fish to be broken, she quickly called the relatives, let the relatives check whether the refrigerator is not plugged in, do not put other things bad.
Relatives received a call from my mother laughed and laughed stomach pain, she said that this fish is originally smelly, is the Anhui characteristics of the stinky mandarin fish, braised is particularly delicious, the fish meat is very tender!
Listening to the introduction of relatives, I quickly checked the Internet, the original stinky mandarin fish is really a great ingredient, Huinan area water system is developed, rich in tender and fat mandarin fish, ancient fishmongers to transport mandarin fish to a farther place to sell, you need to process the mandarin fish in advance, not afraid of fish deterioration, after the treatment of mandarin fish is not only easier to store, but also unique flavor, over time this stinky mandarin fish has become a special food in Anhui.
The mandarin fish is salted, so before eating it, it needs to be soaked in water for a period of time to remove the excess salt flavor, and then it is dried up, and the flower knife can be put into the oil pan and fried. When frying the fish, do not heat too much, fry the fish on both sides of the golden brown, but do not fry the skin, try to maintain the integrity of the fish.
After the mandarin fish is fried, you can start to fry the sauce of the roasted fish, because the stinky mandarin fish itself has a bad smell, so when cooking the fish, you can adjust the sauce slightly heavier, so that the fish meat is salty and tender.
Heat the oil in the pot, sauté garlic, ginger slices and green onions, add 2 tablespoons of watercress sauce to fry the red oil after smelling the aroma, if you can eat spicy, you can also add some minced peppers, so the base is fried and add the right amount of water to boil, and finally add some cooking wine, soy sauce, sugar, salt to taste fresh, so that the soup base of the roasted fish is ready.
Put the fried mandarin fish into the soup base, simmer slowly over low heat, let the fish fully absorb the aroma of the soup base, pay attention to the time of burning the fish not to turn frequently, so as to better maintain the integrity of the fish, you can use the spoon to pour the soup on the fish, help the fish to taste faster.
After the fish is fully flavored, turn on the fire to quickly collect the juice, you can also hook a little thin mustard, the soup of the roasted fish is slightly thick, and the red soup wraps around the tender fish, so that you can turn off the heat.
When the stinky mandarin fish was just opened, the family said that it smelled too smelly to eat, but when the fish was cooked and served on the table, there was really no smell at all, the meat of the stinky mandarin fish was very tight, it looked like garlic cloves, the mandarin fish itself had fewer fine spines, and all of them were fragrant and tender and did not take much effort to eat.
Relatives came to visit the door to send a stinky mandarin fish, originally thought that the refrigerator had a problem and was broken, did not expect that this stinky fish was actually Anhui special food, ready to serve the table the family ate praise, fortunately did not throw it away directly, otherwise it is a pity!
Have you ever eaten stinky mandarin fish? What do you think it tastes like?
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