Mentioned the Huangshan stinky mandarin fish, which must be very familiar to some senior foodies. It is a famous Anhui cuisine. The mandarin fish itself does not have a smell, and it is nourishing after being placed. The freshness of the value and taste is better than that of fresh fish, so how should we eat the deliciousness of Huangshan stink mandarin fish?

　　 Stink mandarin fish cooking ingredients, except for the main In addition to salted mandarin fish in advance, there are fat and lean meat, winter bamboo shoots, green garlic, ginger and green onions. The division of labor among these raw materials is still very clear. Fat and lean meat is to add a rich flavor to fish with high protein content, otherwise the fish meat can only eat umami; and winter bamboo shoots can give the fish a jump in addition to the fresh taste. The taste of green onion and ginger and green garlic are essential ingredients to remove greasy and greasy.

　　 In addition, the mandarin fish will be fried on both sides during the cooking process, so that the fish can be kept intact during the cooking process, and the flavor is increased. The traditional practice of Anhui stink mandarin fish also needs to put white sugar, rice wine and lard. It is nothing more than to remove fishy, greasy, aromatic and fresh. However, nowadays, people are not short of meat, and too much fat and calorie intake is also the root cause of chronic disease, so use animal fat as little as possible, you can mix more plant-based ingredients in order to control the total dietary calories.

　　Eating Anhui stink mandarin fish, the best partner is a bowl of brown rice and one or two fresh seasonal vegetables, which can not only relieve greasy, but also clear your mouth. From a nutritional point of view, nutrition can be complemented to supplement vitamins, antioxidants, and dietary fiber that are lacking in mandarin fish. Only when the food is good and the food is not overdose, the right amount can maintain health.