Stinky Mandarin Fish New

Ingredients

• Mandarin fish 1 piece
• diced bamboo shoots 50g
• Minced meat 50g
• 1 tablespoon bean paste
• 3 dried chili peppers
• 3 slices ginger
• 5 cloves of garlic
• Cooking wine 2 spoons

Cooking Steps

1. 1. Wash the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it to 70% heat.
3. 3. Fry the fish until both sides are slightly brown, then push it to the edge of the pot
4. 4. Add diced bamboo shoots, bean paste, and dried chili peppers and continue stir-frying until cooked through
5. 5. Add cooking wine to taste, stir-fry over high heat and serve.
6. 6. Remove from the pot and plate

Cultural Tips

Hui cuisine is one of the eight major cuisines in China, originating from the Huangshan region of Anhui Province. Anhui cuisine pays attention to the original flavor of ingredients and makes good use of ham, dried bamboo shoots, stone fungus and other mountain delicacies. The cooking techniques are mainly stewing, stuffing and steaming. Famous dishes such as stinkfin fish and hairy tofu demonstrate the unique charm of Anhui cuisine that transforms decay into magic. Stinky mandarin fish is a household name in Anhui. It is a must-have dish for festivals and family gatherings, and is also the epitome of Anhui cuisine food culture.