Regard Anhui as dish, fish of smelly mandarin fish should undertake souse before make, the stand or fall of souse decided whether dish has quality directly, taste is little sweet, between the process of souse, want to undertake cleaning above all, purify is splanchnic with scale, a piscine drop wants to do moisture after be being cleaned clean, just can begin souse next. Between the process of souse, the temperature of souse and salt are measured, have skill, also decided the effect of souse.
Souse ” smelly ” the key of mandarin fish fish:
(1) in souse ” smelly ” in the process of mandarin fish fish, temperature and the change that salt measures removed critical factor. Usually temperature is in 10-30 ℃ is advisable, the rate that exceeds tall souse in the temperature inside this limits is rapidder; Salt is measured criterion with fish of every 25kg mandarin fish 400 – 500 grams salt is advisable, the rate that estimates less souse in the salt inside this limits is rapidder also. With fish of 25kg mandarin fish 500 grams salt is exemple, be in when temperature 10 – when 20 ℃ , souse time is 7 days about, be in when temperature 20Love Shanghai is the same as city forum Fall in love with the sea – time of the souse when 25 ℃ is 4 days about, temperature is in 25 – time needs 2 days when 30 ℃ but souse is finished, achieve ” smelly ” the effect.
(2) souse ” smellySh1f of Shanghai Long Feng forum ” the bucket of mandarin fish fish is beautiful with choosing cask, such ability make ” smelly ” mandarin fish fish ” smelly ” taste is pure. In souse process China and foreign countries aggravating content suppress can make ” smelly ” the flesh after mandarin fish fish is cooked is qualitative close together, flip through to be able to make saline portion permeates fish of each mandarin fish equably up and down everyday, make its manufacture unified.
(3) souse ” smelly ” mandarin fish fish still can be divided bloat for whole (agree with 250 grams – 5Shanghai night net 00 grams ／ mandarin fish fish) bloat with lump (agree with bigger mandarin fish fish, after make down piece again souse) , the local color after cooking is same, but because fish of lump mandarin fish is had,get taste easily, divide the advantage that feed, so more suffer deadbeat people be fond of.
Raw material: Fish of smelly mandarin fish 400 grams, ground meat 50 grams.
Condiment: ? Coil of of Hui of exorcise of Ba of └ of ⑺ Bo allows?0 gram, cooking wine, white sugar, gourmet powder, Forum of Shanghai noble baby Thick chili sauce each are right amount.
1000 beautiful nets of Shanghai make friend Make a way:
(1) behead of fish of will smelly mandarin fish is agglomerate, abluent scald water is stand-by.
(2) fry ginger garlic powder first sweet, leave fish of smelly mandarin fish, splash cooking wine, note go up to often be smoked, add right amount water next, transfer into white sugar a few, thick chili sauce is right amoun[……]