How to make braised stinky mandarin fish

You take us to a restaurant to eat, and we almost drool when we see the delicious dishes on the table. We can also try to make these delicious dishes ourselves. The editor will now introduce to you the braised stinky mandarin fish. After watching it, you can go to the kitchen and make it yourself.

1.1 Remove the vacuum bag, clean the fish, and cut the fish into fish slices for later use.

2.2 Marinated fresh mandarin fish, brought from my hometown. Pickling method: 1. Cut open the belly of the fresh mandarin fish and evenly apply the formulated salt, pepper and chili powder; 2. Place the fresh mandarin fish coated with salt neatly in a wooden barrel; 3. Sprinkle the formulated salt on the surface of the stacked mandarin fish and compact it with a large bluestone; 4. Cover the wooden barrel containing the stinky mandarin fish and place it at a temperature between 10 and 30 degrees to wait for it to ferment naturally. The pickling is complete.

3.121 Heat the pan and add a spoonful of lard to melt.

4.212 Wash all the ingredients: pork, bamboo shoots, ginger, garlic, shallots and red pepper, cut into small pieces and set aside.

5. Add the marinated mandarin fish and fry.

6. Fry one side until golden brown and then turn it over.

7.1 Heat another pan and add a little oil.

8.2 After both sides are fried until golden brown, remove from the pan and set aside.

9.1 Stir-fry over high heat until the minced meat changes color, the water in the bamboo shoots is dried, and the minced ginger and garlic are fragrant.

10.2 Add the minced meat, bamboo shoots, ginger and garlic and stir-fry together.

11. Add the fried stinky mandarin fish and then add 1 spoon of salt.

12. Add 2 tablespoons of cooking wine.

13. Add 3 tablespoons of dark soy sauce.

14. Add 1 spoon of vinegar.

15. Add 1 spoon of white sugar.

16. Pour in half a bowl of water. (Soup stock can also be used instead of water.)

17. Bring to a boil over high heat then simmer over low heat. (Don’t cover the pot!)

18. When there is about one-third of the soup left, add a little chicken stock.

19. Use a spatula to pour the soup on the back of the fish until the soup is slightly dry.

20. Place the stinky mandarin fish on a plate and sprinkle with chopped green onion and red pepper.

Having seen this, don’t be scared by the method of braised stinky mandarin fish introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.