Jixi foul mandarin fish hot pot

Mandarin fish is a traditional cuisine Huizhou stink already 200 years of history. After the first burning salted fish, meat may smell really fragrant, tender and tasty, with a special fermented flavor.
Mandarin fish flesh white and tender and rich nutrition. Xin'anjiang within the rich mandarin fish, to the spring, when the peach blossom water, it was a good season to capture plump mandarin. In the clear water Yingying, Liu Lv pink color in the pleasant season, was Mino Dai Li fisherman, engaged in a Inclined drizzle of the river, fishing the mandarin fish. In the past, Huizhou people have come to mandarin fish caught for pickling, and some even put in the marinated meat and skull for some time, even more delicious meat so tender, passed down from generation to generation, has become known far and Huizhou foul mandarin fish.
Approach: first the mandarin fish to the scales to Yanhao gill, belly to the internal organs, wash, and the fish both sides of the draw to spend a few oblique knife, and then dried. Pork, whip sliced bamboo shoots, garlic cut into small pieces 6 minutes long. Health bottom of the pot stir and put it into health lard, till the seven mature, cast fish fry about a minute turn over until the two appear before yellow when the oil poured into a colander Lek. Pour out the oil in the Lek, the original pot to stay a little more than oil, under the pork, bamboo shoots stir fry, the add fish, add soy sauce, sugar, ginger, water 52 and a number of wine, stir boiling in favor of micro - fire is about 40 minutes until the broth quickly closed dry, sprinkle with garlic, thin hook tune with wet starch thin qian, topped with Shuzhu You clean wok.
Huizhou mandarin fish smell stinky smell, and taste incense, an incense smell a sharp contrast to the achievements of her wonderful reputation, leaving behind numerous touching folklore. Smelly mandarin fish is not only Anhui cuisine culture, the classic representative of Huizhou Sisu is a wonderful work culture, integrating "seeking more than your" meaning.
According to traditional remedy pickled Jixi Fang source foul mandarin fish finished cooking techniques with the Anhui cuisine, the fish indeed in all aspects of white jade and have the unique fermentation smell, taste crisp, tender, delicious and nutritious, is a kind of the ideal high-protein, low in fat and health food products. For a variety of delicacies from land and then at the end of Jixi material made of pot, the more icing on the cake, Paul Chun aroma around the cheek teeth, flavor left heart.
As a source of Jixi Fang Hotel, the flagship dish, since opening six years, Fong has been the source foul mandarin fish pot Fragrance Spreading river north and south, there are Beijing, Shanghai, Jiangsu, Shandong and other places of the influx of visitors attracted. "You Jixi beauty products smell mandarin fish hot pot" come to town Anhui cuisine, quality source of smell Fong Hotel Mandarin Fish go. Huizhou look for "seeking more than expensive" to Jixi, Fong Yuan does not taste foul mandarin fish hot pot, it will be oh regret your life.