Braised stinky mandarin fish

Huizhou stinky mandarin fish is also called "pickled fresh mandarin fish" and stinky mandarin fish ". It is a representative traditional dish of Anhui cuisine and a unique eating method for Huizhou people. It has a history of more than 200 years.
[The story of Huizhou stinky mandarin fish]

There is another legend about the origin of this dish.

It is said that one year, Huizhou Prefecture transferred a prefect surnamed Miao. This person is fond of fish by nature and cannot eat fish. He also likes to eat fresh fish that is lively and lively, especially mandarin fish, which makes it difficult for his government runners. Because of the mountains and mountains in Huizhou, the water is rapid and the difficulty of producing large fish, Huizhou people have to carry mandarin fish on their shoulders from Guichi, Tongling and other areas along the river. It takes six or seven days to make a round trip. Because there was no preservation equipment at that time, the fish had to be discarded as soon as it rotted, causing some merchants to lose their money and go bankrupt. Merchants only go to the riverside when the climate turns cooler to buy mandarin fish, dress them in wooden barrels, and hire porters to carry them along the inter-prefectural road from Chizhou to Huizhou to sell them in the mountainous areas of Huizhou.

Biandanpu is located in the middle of the main road from Chizhou to Huizhou. As soon as you get out of the Danpu, you will reach the boundary of Huizhou. After crossing the Yangzhanling Ancient Road, which is seven miles up and eight miles down, you will find the ancient Hongcun Village. This year, Wang Xiaoer, the yamen servant who often transported mandarin fish to Magistrate Miao, saw that the weather was getting colder, so he hired eight porters to go to the riverside to buy live mandarin fish, and then rushed back quickly. First, he was to make a job to satisfy Magistrate Miao's desire to eat fish, and second, he wanted to make a sum of money to spend the New Year well. But the weather was not good, and the weather became hot after we started on the road, and the mandarin fish began to suffocate in the barrel. Wang Xiaoer had no choice but to urge the porters to move forward day and night. After arriving at the Handan Shop and staying in the store, Wang Xiaoer opened the lid and saw that many fish had suffocated and died, giving off a stench. Wang Xiaoer was anxious. Being punished by the court was just a personal pain. But if he wanted to return to Guichi to buy it again, who would pay for it? I will lose all my money. Fortunately, Wang Xiaoer was quick and resourceful. He quickly asked the porter to scrape the scales and cheeks of the fish, cut the belly and intestines, and then spread a layer of salt on the fish so that he would not lose money. In order to test the taste of "marinated" mandarin fish, Wang Xiaoer proposed that several large mandarin fish should be fried by a chef of a restaurant in Biandanpu. After the chef put in the seasoning and braised it, everyone tried to taste it. I really don't know if I don't eat it. I was shocked after eating it. Everyone thinks that although the taste is quite different from fresh mandarin fish, it has a different flavor. Wang Xiaoer smiled and had made up his mind. He asked the porters to continue on their journey after dinner and pick up the "smelly" mandarin fish to Huizhou Prefecture as soon as possible. Everyone understood what he meant.

Wang Xiaoer's brother, Lao Wang, is a chef in a famous restaurant on Fuqian Street. As soon as Wang Xiaoer arrived at Huizhou Prefecture, he did not rush to the yamen to report his orders. Instead, he handed over all the 16 barrels of smelly mandarin fish picked by eight porters to Boss Wang. Boss Wang hired many chefs who came to the city to wash the stinky mandarin fish, and then cook it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other seasonings. He also wrote a banner saying "Anhui Cuisine Rare Flavor Mandarin Fish Should Be Market, Enjoy Free in Our Store" and immediately

Recipe Recommendations

minced pork appropriate amount
ginger appropriate amount
minced garlic appropriate amount
diced green onion appropriate amount
lard appropriate amount
salt appropriate amount
vinegar appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
white sugar appropriate amount
chicken essence appropriate amount

strange smell
burn
ten minutes
ordinary

Steps for Braised stinky mandarin fish

Marinated fresh mandarin fish, brought from my hometown. Marinating method: 1. Cut the abdomen of the fresh mandarin fish and evenly apply the formula salt, Zanthoxylum bungeanum and chili powder;2. neatly stack the salted fresh mandarin fish in a wooden barrel;3. Sprinkle the formula salt on the surface of the stacked mandarin fish and compact it with a big green stone;4. Cover the wooden barrel containing the smelly mandarin fish and place it at a temperature between 10 and 30 degrees for it to ferment naturally, and finish the marinating.

Remove the vacuum bag, clean it, and use the fish-cutting knife for later use.

All ingredients: Wash pork, bamboo shoots, ginger, garlic, chives, and red peppers separately, and cut them into powder shapes for later use.

Heat the pan and put in a spoonful of lard to melt.

Add marinated mandarin fish and fry.

Fry one side yellow and then turn the arrow over.

Fry both sides to brown and serve for later use.

Heat another pan and add a little oil.

Pour in the minced meat, shredded bamboo shoots, shredded ginger and shredded garlic and stir fry.

Stir fry over high heat until the minced meat changes color, stir-fry the minced bamboo shoots dry with water, and the minced ginger and garlic give off the aroma.

Add the fried stinky mandarin fish, and then add 1 teaspoon of salt.

Add 2 tablespoons of cooking wine.

Add 3 tablespoons of soy sauce.

Add 1 teaspoon of vinegar.

Add 1 teaspoon of white sugar.

Pour in half a bowl of water. (Stock can also replace clear water.)

Bring to a boil over high heat and turn to low heat. (Don't cover the pan!)

When about one-third of the soup is finished, add a little chicken essence.

Use a spatula to pour the soup on the fish back until the soup dries slightly.

Place the stinky mandarin fish on a plate, sprinkle with shredded green onions and shredded red pepper.

After cooking this dish, it is recommended to wash your hands with hand sanitizer. Hehe, that stinks! My mother said it stinks!