The authentic method of pickling stinky guppy fish

The specific method of pickling stinky guppy is as follows:

Prepare the materials: guppy, salt, stone and plastic wrap. Clean the guppy, cut the back of the guppy with a knife cut, and add salt in an empty bowl. Apply salt to the surface of the guppy, put the salt coated guppy in a bowl, put a few more large stones on the guppy, cover with plastic wrap and marinate for a week. The stinky gui fish is marinated.

Stink Mandarin Fish will stink reason

Stink Mandarin Fish also known as stinky gui fish, barrel fresh fish, barrel fish, pickled fresh fish is a Huizhou traditional dishes, one of the representatives of Huizhou cuisine, the production process has to pay attention to, is the fresh Mandarin fish with light brine marinated in room temperature of 25 ℃ or so, with a wooden barrel pickling is the best, the belly facing upward placed, with the mountains of green stones or river pebbles pressed, when after six or seven days, the fish body will emit a seemingly stinking non-smelly odor, people who have eaten stinky Mandarin fish know that it smells stinky, eat fragrant, tender meat, mellow slippery and refreshing, to maintain the original flavor of Mandarin fish original juice.

Chinese chuatsi fish is rich in nutrients than other freshwater fish content is high, the meat is tender, extremely easy to digest, eat Mandarin fish can be complementary to the weak, but do not have to worry about digestive difficulties, Mandarin fish in the spring for the most fertile, so, is known as the "spring seasonal food". At the same time, Mandarin fish calories are very low, very suitable for beauty and fear of fat women to eat, eat more do not have to worry about getting fat.