Hui Cuisine: mandarin fish in brown sauce(hui cai hong shao chou gui yu )

Hui Cuisine: mandarin fish in brown sauce

Introduction:

"Huizhou stinky mandarin fish" is also called "pickled mandarin fish" and "Stinky mandarin fish". It is a representative traditional dish of Huizhou cuisine and a unique eating method of Huizhou people. It has a history of more than 200 years. There is another legend about the origin of this dish. One year, a magistrate surnamed Miao was transferred to Huizhou. This man is a fish addict. He can't live without fish, and he likes to eat fresh fish, especially mandarin fish, which is hard for his yamen servants. Because there are many mountains and mountains in Huizhou, the current is fast, and it is difficult to produce big fish. People in Huizhou have to carry mandarin fish from Guichi, Tongling and other areas along the river. It takes six or seven days to go back and forth. Because there was no fresh-keeping equipment at that time, the fish had to be discarded as soon as they rotted, which made some businessmen bankrupt. Only when the climate turned cold did the merchants go to the riverside to buy mandarin fish, put them in wooden barrels, and hire porters to pick them up along the inter governmental trunk road from Chizhou to Huizhou and sell them in the mountainous areas of Huizhou. The shoulder pole shop is located in the middle of Chizhou Huizhou government road. As soon as you get out of the shoulder pole shop, you will arrive at the boundary of Huizhou and cross the Yangzhanling ancient road, which is seven Li up and eight Li down, to the Hongcun village of Guyi. In this year, Wang Xiaoer, the Yamen officer who often transports mandarin fish to the Miao magistrate, saw that the weather was getting colder, so he hired eight porters to buy live mandarin fish by the river, and then hurried back. On the one hand, he made a job to satisfy the Miao magistrate's desire to eat fish, and on the other hand, he wanted to make some money to have a good new year. However, the weather became hot after the journey, and the mandarin fish began to suffocate in the bucket. Wang Xiaoer had no choice but to urge the porter to move forward day and night. When he arrived at the pole shop, Wang Xiaoer opened the end of the barrel to see that many fish had suffocated and sent out a bad smell. Wang Xiaoer is in a hurry. He has to go back to Guichi to buy it again because the staff is just skin and flesh. Who will pay for it? I'm going to lose everything. Fortunately, Wang Xiaoer's melon seeds are flexible and quick, so he asked the porter to scrape the scales and gills of the fish, dissect the belly and intestines, and then spread a layer of salt on the fish to kill the bad smell, so as not to lose money. In order to test the taste of "salted mandarin fish", Wang Xiaoer proposed several big mandarin fish to be fried by the chef of biandanpu No.1 restaurant. After the cook put in the sauce, we tried it. I don't know. I'm scared. It is believed that although the taste of mandarin fish is quite different from that of fresh mandarin fish, it has a different flavor. Wang Xiaoer laughed and made up his mind to ask the porters to go on after dinner and pick the "Stinky" mandarin fish to Huizhou as soon as possible. Wang Xiaoer's elder brother is the chef of a famous restaurant in Fuqian street. As soon as Wang Xiaoer arrived in Huizhou, he didn't go to the Yamen to recover his life. Instead, he gave all the 16 barrels of stinky mandarin fish picked by eight porters to boss Wang. Boss Wang hired many chefs in the city to wash the smelly mandarin fish, and then cooked it with ginger, garlic, pepper, sauce, wine, bamboo shoots and other seasonings. He also wrote a banner that "mandarin fish with Huizhou cuisine should be sold in the city, and our store will taste it free of charge."

Production steps:

Step 1: pickled mandarin fish, brought from home.
Salting methods: 1. Cut the abdomen of the fresh mandarin fish and evenly spread the formula salt, pepper and chili powder; 2. Stack the fresh mandarin fish in wooden barrels; 3. Sprinkle the formula salt on the surface of the stacked mandarin fish and compact it with big green stones; 4. Cover the wooden barrel containing the stinky mandarin fish and put it between 10 and 30 ℃ for natural fermentation and salting.

Step 2: remove the vacuum bag, clean it, and use the fish knife for standby.

Step 3: all ingredients: pork, bamboo shoots, ginger, garlic, scallion, red pepper are washed clean, and cut into powder.

Step 4: heat the pan and melt the lard in a spoonful.

Step 5: fry the salted mandarin fish.

Step 6: turn the arrow over after frying it yellow.

Step 7: fry both sides and set aside.

Step 8: heat another pot and add a little oil.

Step 9: pour in minced meat, bamboo shoots, ginger and garlic and stir fry.

Step 10: stir fry over high heat until the minced meat changes color, stir dry the water content of the minced bamboo shoots, and smell the minced ginger and garlic.

Step 11: add the fried mandarin fish, and then add 1 spoonful of salt in turn.

Step 12: add 2 tablespoons cooking wine.

Step 13: add 3 tablespoons of soy sauce.

Step 14: add 1 teaspoon vinegar.

Step 15: add 1 teaspoon sugar.

Step 16: pour in half a bowl of water. Water can be replaced by soup

Step 17: turn big fire to small fire. Don't cover the pot

Step 18: add a little chicken essence to the last third of the soup.

Step 19: pour the soup on the back of the fish with a spatula until the soup is slightly dry.

Step 20: put mandarin fish on a plate, sprinkle with chopped green onion and red pepper.

Step 21: after finishing this dish, it is suggested to wash your hands well with hand sanitizer. Ha ha, that's a stink! My mother said it stinks in three rooms;!

Materials required:

Salted mandarin fish: right amount

Minced pork: right amount

Ginger powder: appropriate amount

Bamboo shoots: appropriate amount

Minced garlic: right amount

Shredded red pepper: right amount

Onion powder: appropriate amount

Lard: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. Put lard taste more delicious! 2. It can be thickened with water starch to make the taste stronger. I don't want to go out to buy it when it's too hot! 3. Stinky mandarin fish is delicious and tender! You can go to Anhui to taste the authentic smelly mandarin fish, or go to Hui restaurant to taste it! When the weather is cool, you can buy it online and do it yourself! Ha ha, I have to thank my family for helping to buy back raw materials!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: strange

Chinese PinYin : Hui Cai Hong Shao Chou Gui Yu