Chapter 818 Braised stinky mandarin fish, the more I hear it, the more I want to eat it! Xiaoxu, why do you want to open a school? [Please subscribe]

"Hello everyone, I am Lin Xu. Today I will teach you how to make a traditional Huizhou dish - stinky mandarin fish!"

In the small kitchen, Lin Xu stood in front of the camera and showed everyone the marinated stinky mandarin fish, and also learned about the appearance characteristics of stinky mandarin fish.

"The fish has clear eyes, bright red gills, and a patina-like surface. The smelly mandarin fish with these characteristics is more delicious."

Although this dish is pickled fish, and it is slightly smelly, it cannot be pickled with dead fish. It must be made with live fish, so that the pickled mandarin fish will have a firm, chewy texture and a delicious and strong taste.
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Shen Jiayue stood behind the camera and carefully recorded what Lin Xu said.

Grandpa likes to eat stinky mandarin fish, so I secretly learned how to make it, which will definitely make him grin with joy.

After Lin Xu talked about the characteristics of choosing stinky mandarin fish, he also introduced the ingredients needed to make this dish:

"Bamboo shoots, this is for freshness, Huizhou bacon, or pork belly can also be used, mainly to add flavor. In addition, some red thorns or bell peppers are needed to increase the spiciness."

Logically speaking, fish ingredients should not be cooked with overly strong fresh, fragrant, spicy and other ingredients, because that will suppress the fresh flavor of the fish itself.

In the words of a Cantonese cuisine chef, the original flavor of the ingredients is gone.

But for the smelly mandarin fish dish, the more it is cooked with strong umami, aroma, and spicy ingredients, the more the flavor of the fish itself can be stimulated, and the more auxiliary ingredients are added, the stronger the flavor of the fish will be, which is completely contrary to

Learn the principles of fish cooking.

In this case, the fish meat has been fermented and has a slight odor. However, after being stimulated by strong ingredients, this odor will be transformed into the purest flavor.

This is the reason why stinky mandarin fish smells bad and tastes delicious.

After Lin Xu introduced the side dishes, he also introduced the auxiliary ingredients, including ginger, garlic, dark soy sauce, and rock sugar. All the auxiliary ingredients and seasonings of the side dishes were all opened and combined.

Shen Jiayue listened carefully to the explanation, and even wrote down the ingredients and seasonings to be used.

Haha, I like this kind of dish that is full of joy, and this stinky mandarin fish dish is really prepared for me!

After Lin Xu finished the introduction, he began to process the ingredients and change the knife.

Put the smelly mandarin fish that has been pickled for three days into clean water, clean the mucus on the surface and in the abdominal cavity, pick out the gills, and clean the mouth of the mandarin fish.

Clean it up properly, wipe off the water on the fish, and then start changing the knife.

Use a kitchen knife to make cross cuts on both sides of the fish. When doing this step, Lin Xu can clearly feel the firmness of the fish, which is completely different from the way fresh mandarin fish is made.

Cut the fish and put it on a plate for later use. Then cut the bamboo shoots, bacon, ginger, and garlic into evenly sized dices, and cut the peppers into similar segments.

When cooking delicious food, the ingredients and accessories should be harmonious and unified, so that the presentation will be better.

If a dish contains shreds, slices, cubes, or minced meat, it will definitely not get a high score in terms of appearance.

Good dishes must be shredded with shreds, slices with slices, and sold in a consistent manner. Only such dishes will be pleasing to the eye and make people want to lift up their chopsticks to taste them.

After preparing all the ingredients, Lin Xu started cooking.

Add half a spoonful of rapeseed oil and half a spoonful of lard to the pot, heat it up over high heat, put the smelly mandarin fish into the pot and start frying.

As the saying goes, every time you cook something, you must fry it. For braised dishes, you need to either deep-fry or pan-fry the ingredients. In short, you need to oil the ingredients so that you can use hot oil to bring out the fresh aroma in advance, making the dish more delicious.

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You cannot turn the fish just after it is put into the pot. It must be fried until the surface of the fish skin is dry.

Taking advantage of this moment, Lin Xu said to the camera:

"If you are not used to eating smelly dishes and want to eat smelly mandarin fish, you can fry the fish in flat oil, drain the oil directly after frying, and then fry the stuffing head with rapeseed oil and lard."
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During the frying process of fish, the peculiar smell will melt into the oil. This is why when cooking with plum-flavored salted fish, the oil for frying the fish should be poured out, because all the peculiar smell of the fish has entered the oil.

If you are not used to the smell, drain the oil after frying the fish and replace the oil in the frying pan. This will remove most of the smell from the mandarin fish.

Shen Jiayue, who is studious and inquisitive, raised a question at this time:

"What if you like to eat smelly food? What should you do?"

Lin Xu glanced at her:

"Then just fry it. If the taste is not enough, you can even omit the step of washing the fish, which will increase the smell... In addition, when it comes to the stewing step, you can also put a few slices of fried edamame tofu, and the taste will be better.

Better."

It’s easy to eat if you like smelly food. In addition to these regular steps, you can also add some squeezed juice from pickled fish, or combine it with Zhejiang cuisine and add some stinky winter melon, stinky amaranth, and Shaoxing’s stinky tofu.

The smell lasts for a long time.

The fish in the pot was fried for two minutes, and Lin Xu shook the pot slightly.

When he saw the fish shaking together, which meant that the bottom of the fish was browned, he carefully pushed the fish head with a spatula and let the hot oil at the bottom of the pot fry the fish head and tail as well, frying the mandarin fish as fragrantly as possible.<

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Then he flipped the pot gently, and the fish in the pot turned over obediently and began to fry sizzlingly again.

Fry both sides until brown. Lin Xu takes the fish out, heats up the oil in the pot, pours in the diced bacon, stir-fry until the oil comes out, then pours the ginger, garlic, and red pepper segments into the pot, along with the bacon.

Stir-fry together to bring out the aroma.

Finally, add the bamboo shoots and continue to stir-fry to bring out all the fresh aroma of the ingredients. Then cook some dark soy sauce along the edge of the pot to dye all the ingredients a ruddy color.

After cooking the dark soy sauce, pour two large bowls of broth into the pot, put the fried mandarin fish in, add a few rock sugar, add some dark soy sauce again, cover the pot, and start stewing.

Mandarin fish and bacon are both pickled with salt, so there is no need to add additional salt, otherwise the perfectly good mandarin fish will be turned into salted fish.

Shen Jiayue looked at this scene and asked curiously:

"I read that the recipe online also requires doubanjiang and other ingredients. How come yours is so simple?"

Lin Xu smiled:

"This is not Sichuan food. Why put Doubanjiang in it? Even if you add sauce, it should be Huizhou hot sauce. But it's not necessary, because the fish and bacon are already salty enough. If you add sauce, the saltiness will be stronger and you won't be able to eat it.

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The seasoning should be appropriate, but not excessive, otherwise no matter how good the ingredients are, the original taste will not be achieved.

The soup in the pot came to a boil. Lin Xu simmered the fire for five minutes, then turned down the heat.

Taking advantage of this moment, he picked up the unused bacon and cut it into slices on the chopping board. Then he took a wooden board suitable for steaming meat, placed the bacon on it piece by piece, and carried the board into the steaming cabinet for steaming.

Steam.

"Huh? What is this?"

Shen Jiayue asked curiously.

Lin Xu explained with a smile:

"This is another famous dish in Huizhou, called Daobanxiang... Huizhou's bacon is unique in the entire Jiangnan region. The steamed bacon can even dye the chopping board with fragrance, so it has such a name.

”

"Oh... I remembered what you said. I ate with my parents at the Tiandeng Canteen in Hongcun before. My mother and I indulged in eating hairy tofu and stone frogs. Daobanxiang was sandwiched between small sesame cakes by my father.

Finished eating... Do you want to eat some small sesame cakes today too?"

Lin Xu nodded.

The pastry department always has small sesame pancakes stuffed with beef. Just order a few later. It’s easy.

Soon, the fish in the pot was almost cooked.

Lin Xu opened the lid of the pot, scooped out the soup in the pot with a spoon, and poured it on the fish. After simmering for a while, the soup became less and less and thicker.

Coupled with the dark soy sauce, the soup becomes more and more rosy.

When I first opened the pot, there was a slightly stinky smell coming out of the pot, but as I smelled it, I could no longer smell the odor and was instead enveloped in a rich, fresh aroma.

And the smell becomes more and more fragrant and charming. I can’t wait to start tasting it now.

When the soup became thicker, Lin Xu poured some scallion oil made from lard into the pot, and quickly shook the pot a few times. Without thickening, the soup became bright and viscous.
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Then pick up the wok and pour the fish inside into the fish plate prepared next to it.

After pouring it in, pour the remaining soup at the bottom of the pot over the fish.

Lin Xu picked up the fish plate and showed it to the camera:

"Okay, this delicious and tempting stinky mandarin fish is officially ready. It's not difficult to make. You can try it at home... I have to invite some professors to dinner today, so I won't try it. I hope you can bear with me.

Ha."

As of now, the entire dish has been completely recorded.

Shen Jiayue turned off the camera, smelled the aroma on the plate, and couldn't help but take a deep breath:

"It's strange. It was a bad smell just now, why did it suddenly become so fragrant?"

"Smell and smell are relative, not absolute..."

At this time, Daobanxiang had also been steamed, and Lin Xu asked Niu Chuang to prepare a few small sesame cakes and sent them to the private room where guests were being treated to dinner.
To be continued...