Xu Zhuo understood that adding vinegar when making meat dishes, because adding vinegar can increase fragrance, relieve greasiness, and speed up the maturity of meat.

However, Xu Zhuo was a little confused when making stinky mandarin fish.

This stinky mandarin fish is marinated and there is no need to stew it. Moreover, diced meat is added when stir-frying, so there is no need to add flavor.

In addition, the stinky mandarin fish itself has a strong umami flavor, so there is no need to add vinegar to improve freshness.

So Xu Zhuo thought for a while, but he didn't expect a reason to put vinegar.

However, after he asked, Guo Shuying was happy: "I didn't expect you to observe it very carefully. When making stinky mandarin fish, the purpose is mainly to set off the stinky mandarin fish."

Um?

Xu Zhuo was stunned for a moment, what was the operation?

Wei Junming, who was standing beside him, said: "Vinegar is volatile, which can evaporate the excess odor in the fish, which smells stronger, but it will taste more fragrant."

Xu Zhuo first learned that adding vinegar can actually increase odor.

Not long after Guo Shuying put the vinegar, she added two bowls of pork bone soup to the pot, then put the stinky mandarin fish that had been fried before into the pot, and poured some soy sauce in.

"Stock can make the aroma of stinky mandarin fish stronger, and at the same time, the juice is faster and the juice is more viscous. If there is no broth, it will be the same with clean water."

After saying that, he spooned the broth on the side and poured it onto the fish, and then said, "You must put some dark soy sauce, and a little more, so that the stinky mandarin fish will taste delicious when cooked.

We use Hui cuisine to emphasize color, and when the color is light, the charm will be lost."

After the water in the pot boiled, he sprinkled a small spoonful of salt and two small spoonfuls of sugar into the pot.

You should not add too much salt because salt is added when marinating the stinky mandarin fish, and the light soy sauce I just cooked has a strong salty taste, so you only need to adjust the soup at this moment. You can't add too much, as it will taste bitter if you add too much.

In addition, sugar is also an indispensable ingredient. White sugar can not only play a role in improving freshness, but also after adding sugar, it can make the taste of the dish softer and more delicious.

Next, it's the stewing time.

Guo Shuying covered the pot, lowered the heat, and let the mandarin fish slowly simmer in the broth.

On the other side, Feng Weiguo turned on the oven, turned the golden-baked fish on the baking tray and continued to bake.

It is estimated that the two dishes will be delivered to the same time, and Xu Zhuo feels that we will guide everyone to discuss more later.

If you can get two dishes, it would be better.

Fifteen minutes later, Guo Shuying lifted the lid of the pot.

At this moment, the soup in the pot is almost gone, and the smell of stinky mandarin fish has become much richer, and the color on the surface has also turned into the reddish-brown color unique to braised.

It's ready to go out of the pot.

He brought a long plate and placed it on the edge of the stove, carefully scoop out the mandarin fish in the pot and put it on the plate.

Then he turned on the heat and stirred it continuously in the pot with a spoon, which could accelerate the volatility of the soup.

When the soup became sticky and full of fragrance, Guo Shuying picked it up and poured the soup in the pot evenly on the fish with a spoon.

Finally sprinkle a little chopped green onion and the dish is ready.

After the preparation, he said to Xu Zhuo: "When you finally collect the juice, you can add some scallion oil to it, which will make the fragrance richer and the color of the dishes more beautiful.

However, the aroma of onion can suppress the smell of mandarin fish, so locals in Huizhou do not add scallion oil to cook.

If you think the smell is too strong, you can put it like this and neutralize the smell."

The stinky mandarin fish was out of the pot and looked a bit homely, but it looked a little bit more delicious. Xu Zhuo almost rushed to the busy kitchen next to him and shouted out a bowl of rice and other words.

Among the eight major cuisines, the one that is the most low-key and least focused on appearance is Hui cuisine.

However, relatively speaking, the most down-to-earth and distinctive one is Hui cuisine.

Huicai does not have those exquisite placings, no magical allusions, and no so-called celebrity anecdotes or other foils.

But the fireworks of Hui cuisine are the strongest among the eight major cuisines.

For other cuisines, the higher the quality of the restaurant, the further away from home-cooked flavor and fireworks. However, Hui cuisine, whether it is high-end hotels or civilian restaurants, fireworks are always the most important.

"Xiao Zhuo, stop watching, come and taste the taste."

Zhao Jinma brought a few pairs of chopsticks and gave everyone a pair, taking the lead in trying this nationwide Hui-style dish.

Just now, Guo Shuying tasted the three-fresh boneless fish he made, so he naturally had to take the lead in tasting stinky mandarin fish.

This way it is fair to go back and forth.

He gently pulled the skin of the mandarin fish with chopsticks, and the white fish meat inside was revealed, and the fish were also garlic-shaped, which made people feel very powerful at first glance.

"Look, this is the standard garlic clove meat, which means it is marinated with live fish. If it is marinated with dead fish, the meat will not be so tight."

Zhao Jinma said to Xu Zhuo very well, and Guo Shuying next to him said, "Xiao Zhuo knows that he participated in the Hui cuisine competition two years ago and won the ranking."

After he reminded this, Zhao Jinma remembered this.

He smiled embarrassedly, stopped talking, but picked up a piece of fish and put it into his mouth.

After tasting it, he said, "The fish meat is chewy and fragrant, has a strong taste, and is delicious. This is the best stinky mandarin fish I have ever eaten."

It doesn’t matter whether it tastes the most delicious or not. What’s important is that it’s made by the in-laws.

So I'm very proud of it.

Xu Zhuo took the chopsticks and pulled a piece of meat from the fish's belly.

Compared with the fish with toothy teeth, Xu Zhuo prefers to eat fish belly.

The meat on the belly of the fish is relatively soft and more plump and tender, making it feel like eating tofu.

He put the fish into his mouth, and with a slight sip, the whole piece of meat melted in his mouth.

tasty!

The taste is really great. If you recall carefully, this should be the best stinky mandarin fish Xu Zhuo has ever eaten.

Feng Weiguo, Xu Wenhai and Wei Junming also held up their chopsticks and tasted it, and the taste was indeed very good.

After eating, it was naturally time to discuss commercial mutual blowjob (crossed out). After all, everyone came for this dish today. Now Guo Shuying is here, so she must ask about the production skills.

Starting from Wei Junming, everyone started discussing the marinating method and ingredients of stinky mandarin fish.

Xu Zhuo couldn't even get in touch, so he could only stand aside and listen to their discussion.

He was a little dissatisfied at first because he still knew a little about pickling stinky mandarin fish.

However, as the system's prompt sound rang in my mind, Xu Zhuo's mouth unconsciously curled up.

Get the skills and finish the work perfectly!

Of course, the job is not really leaving, but you don’t have to prick up your ears and listen to the discussions of several elders.

Now that the dish of roasted flowers and fish has not yet been released, he will naturally not leave.

I have to try this dish with a novel recipe. If everyone continues to discuss it later, I will get the skills of this dish.

Very happy ~
Chapter completed!