Jixi Stinky Mandarin Fish [Anhui Jixi Specialty]

What is Jixi Stinky Mandarin Fish? Authentic Anhui Jixi Specialty: Jixi Stinky Mandarin Fish

Summary:Do you want to know what Jixi Stinky Mandarin Fish is? This article is a detailed introduction to the specialty of Jixi, Anhui Province - Jixi Stinky Mandarin Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jixi Stinky Mandarin Fish. The full text takes about 7 minutes to read, mainly including the basic introduction of Jixi Stinky Mandarin Fish and its nutritional value? What are the product characteristics of Jixi stinky mandarin fish? How did the history of Jixi stinky mandarin fish come about? The production method of Jixi stinky mandarin fish, etc

Basic Introduction to Jixi Stinky Mandarin Fish

Jixi Stinky Mandarin Fish "is a local specialty dish in southern Anhui, a famous Huizhou dish with a unique flavor that will leave a deep impression on those who have tried it. The place where this dish was invented is Biandanpu, a small village near Taiyi Road in Mount Huangshan District. Its invention was purely accidental

Actually, this stinky mandarin fish is not smelly, its original meaning is "rotten but not rotten"

1. Mandarin fish contains nutrients such as protein, fat, small amounts of vitamins, calcium, potassium, magnesium, selenium, etc. Its meat is tender and easily digestible. For children, the elderly, and those who are weak or have poor digestive function in the spleen and stomach, eating Mandarin fish can not only supplement deficiency, but also relieve digestive difficulties

2. Eating mandarin fish has the effect of "phthisis", that is to say, it is conducive to the rehabilitation of tuberculosis patients

3. Mandarin fish meat has low calories and is rich in antioxidants, making it an excellent choice for women who crave delicious food, want beauty, and are afraid of obesity

The fish is first marinated and then cooked, and the meat is like a stinky and fragrant substance, tender and delicious, with a special fermented aroma

How did the history of the stinky mandarin fish in Jixi come about

When they arrived in Huizhou Prefecture, the merchant washed the fish and hired many chefs from the city to come to his house. They cooked the "stinky" mandarin fish and gave it to people for free to taste. At that time, the wealthy and common people all came to taste the merchant's "flavored mandarin fish". After eating the fish, everyone felt a unique flavor and asked the merchant what magical seasoning was used to make it. The merchant smiled but remained silent

Method for making Jixi stinky mandarin fish

When cooking, first remove the scales and gills from the marinated mandarin fish, cut off the internal organs, wash it, and cut a few diagonal knife flowers on both sides of the fish body, then air dry. Cut pork and bamboo shoots into slices, and cut green garlic into six minute long pieces. Heat the bottom of the pot over high heat, add raw lard, and bring to 70% heat. Then, add fish and fry for about a minute before turning over. When both sides turn pale yellow, pour in a strainer and drain the oil

When pouring out the oil, leave a small amount of remaining oil in the original pot. After stir frying the sliced meat and bamboo shoots, add fish, soy sauce, white sugar, ginger, five liang of water, and some old wine. Bring to a boil over high heat, then simmer over low heat for about 40 minutes. When the soup is about to dry, sprinkle with green garlic, dilute with wet starch, thicken with a thin layer of sauce, and drizzle with cooked lard