Stinky mandarin fish is a famous dish in Huizhou and the main dish of Hui cuisine.

There are many ways to eat stinky mandarin fish, which can be steamed, fried, or dried.

But the most authentic way to eat it is braised.

The dish of braised stinky mandarin fish best stimulates the fresh fragrance of the stinky mandarin fish itself, and also represents the eating habits of Huizhou people.

Due to the geographical environment, Huizhou has created the unique eating habits of Huizhou people.

Hui cuisine emphasizes local ingredients and wins with freshness. All ingredients must be fresh. Only in this way can the original taste of the dish be highlighted.

In addition, Hui cuisine is good at braising. In Huizhou, almost all ingredients can be used for braising.

In addition to braising, Hui cuisine is also good at stewing and steaming, and is particularly skilled in mastering the fire skills.

In addition, Huizhou people are also very good at pickling various dishes, from vegetables to meat dishes, from stinky mandarin fish to ham, which are all good at every Huizhou people.

However, Hui cuisine is not good at stir-frying, which makes Hui cuisine a dish with very distinct advantages and disadvantages.

With the development to this day, although many new dishes have emerged in Hui cuisine, the entire Hui cuisine system still follows some of the characteristics of ancient Huizhou.

For example, heavy color, heavy oil, heavy fire power, etc.

The braised stinky mandarin fish we are going to make now covers almost all the characteristics of Hui cuisine.

The stinky mandarin fish is ready, and the whole mandarin fish is full of green, which is a symbol of pickling in place.

These stinky mandarin fish were brought to the people of the Zhao family by Guo Shuying and others. The whole wooden barrel was full of fat and strong mandarin fish.

After Guo Shuying took out the mandarin fish from the wooden barrel, she put the slightly stinky mandarin fish into clean water and began to soak and wash.

Soaking can soak out the excess salt in the fish, and also make the fish slightly softer.

When marinating the stinky mandarin fish, the meat will be tighter because it is pressed with big stones, and the moisture in the fish will be lost. Therefore, the freshly marinated mandarin fish even feels hard when touched.

If you do this directly, the fish tastes a bit bad.

Moreover, when the fish body is hard, it is not easy to clean.

Therefore, after just taking out the stinky mandarin fish, it should be soaked in clean water for a while.

It doesn't take too long, five minutes is enough.

Five minutes later, Guo Shuying began to wash the mandarin fish.

The stinky mandarin fish is not washed when marinated, and there are still internal organs in the abdominal cavity, which is also the main reason why mandarin fish can ferment.

If you want to eat it now, these dirty things will naturally need to be cleaned.

Not only should the fish belly be cleaned, but even the gills and other parts must be cleaned in place.

After cleaning, Guo Shuying put the mandarin fish aside to control the water. He took advantage of this time to prepare the ingredients needed to make braised stinky mandarin fish.

"If you want to taste delicious, you must reflect the fragrance of the mandarin fish as much as possible.

Although the mandarin fish itself has enough fragrance, the fragrance is not heavy or strong, so when making it, you need to add something to enhance the fragrance."

While talking, Guo Shuying went to the workbench next to her with pork and cut a small piece of pork belly.

Pork belly is the secret weapon to increase the fragrance of stinky mandarin fish.

This surprised Xu Zhuo.

He originally thought that when he was making the stinky mandarin fish dish, he would just have to have a mandarin fish, but he didn't expect that if it was delicious, he had to put pork in it.

"Grandpa Guo, can't it be possible to just use lard?"

Xu Zhuo thought of the many dishes cooked with lard in Sichuan cuisine, and thought that stinky mandarin fish should be made with lard.

Unexpectedly, Guo Shuying smiled and said, "I personally don't recommend using lard, because if you use lard, the stinky mandarin fish made will taste very greasy."

While cutting diced meat, he explained the reason to Xu Zhuo.

When making stinky mandarin fish, because the skin of the fish is rich in collagen, the soup produced will be very sticky.

If lard is used again, the viscosity will increase exponentially, which will cause the smelly mandarin fish to feel greasy.

It may not be much to eat at the beginning, but if you eat too much, the greasiness will become stronger and stronger.

If you add diced meat, it will increase the aroma of the dish and reduce the greasy feeling.

In addition, the rapeseed oil used for braised stinky mandarin fish can also prevent the dishes from being too greasy.

Although Hui cuisine is heavy in color and oil, it does not taste that greasy. The main reason is that Huizhou people like to use rapeseed oil to cook.

This is different from the North’s favorite to use peanut oil.

After the diced meat was cut, Guo Shuying grabbed another handful of garlic and a large piece of ginger and cut them all into small diced pieces.

In addition, he also prepared some diced bamboo shoots and red pepper rings.

These are the ingredients commonly used for making stinky mandarin fish, and you can actually add some more, but the pure stinky mandarin fish does not have too many ingredients.

And all the ingredients will be cut into small diced ones.

The purpose of this is to highlight the appearance of the dishes and not to affect the use of chopsticks to eat.

After the ingredients are cut, the stinky mandarin fish almost drained the water.

Guo Shuying took the fish and placed it on the chopping board, and used a kitchen knife to put a cross knife on the stinky mandarin fish.

The flower knife does not need to be too deep, mainly to make the mandarin fish taste delicious.

After doing this, he placed the wok on the stove, heated the pot first, then put a spoonful of cold oil into it, poured out and heated it again, and then added two tablespoons of rapeseed oil to the pot.

The canola oil smoke is relatively large and has a slight flavour. However, the canola oil is better to fry and color quickly.

After the oil in the pot was heated, Guo Shuying put the stinky mandarin fish that had been changed to the flower knife into the pot and began to fry.

"When frying fish, the oil temperature must be high, otherwise it will break the skin. Moreover, if the oil temperature is high, the surface of the mandarin fish can shrink quickly, which can lock the moisture in the fish."

When Guo Shuying was frying, she did not forget to explain twice to Xu Zhuo.

Although Xu Zhuo was very excited at this moment, he didn't learn it carefully, because when it was done later, these chefs could trigger the skills that could be learned by just a few words.

When there are plug-ins, who can learn it carefully?

After frying the mandarin fish on both sides, Guo Shuying used a colander to remove the fish from the pot.

He poured out some oil in the pot and said, "Actually, according to the traditional method, don't fish out the fish, just put the ingredients in this way and stir-fry. After the stir-fry is fragrant, add the ingredients and seasoning.

But now it is all about restaurants and the assembly line is carried out. This way, the fish will be more fuel-efficient, but also more efficient."

In fact, in those restaurants in Huizhou, there is no step to fry fish.

Because the stinky mandarin fish we use every day are fryed in a large pot in advance, if a customer orders, they can fry the ingredients and pour the stock directly, and then put the fried fish in it and make it.

Guo Shuying waited for the oil in the pot to heat it again, poured the chopped pork belly diced and stir-fry.

After stir-frying, add onion and ginger to continue stir-frying, finally add diced bamboo shoots and cook with raw sauce wine. After doing these, pour a little balsamic vinegar into the pot along the edge of the pot.

Um?

Want to add vinegar?

this……

Is it another knowledge point?
Chapter completed!