Braised Stinky Mandarin Fish Exclusive

Clean the stinky mandarin fish thoroughly, pat it dry with kitchen paper, score the fish body, and fry until both sides are golden brown. If there is lard, it is best to use lard to fry the fish, as it removes the fishy smell and enhances the aroma.

Prepare the ingredients.

You can use the oil from frying the fish just now, then add the minced meat and stir-fry.

Add scallions, ginger, and garlic and stir-fry.

Add diced shiitake mushrooms.

Add the sauce, which comes with the fish packaging. If you don't have it, you can use any sauce you have at home as a substitute. If you like it spicy, you can add some chili peppers.

Stir-fry the sauce until fragrant, then add enough water. There is no need to add salt to the soup, as the fish itself contains salt and the sauce ingredients already provide enough salt.

Put the fish into the pot and simmer.

Add a little dark soy sauce to enhance the color.

When the soup is halfway done, take out the fish.

Slowly add the cornstarch slurry along the edge of the pan to thicken the sauce, and add a bit of clarified oil before serving to enhance the aroma and color.

Pour it over the fish last.