Stinky mandarin fish

Cut both sides of the mandarin fish diagonally with a flower knife (be careful not to cut the fish body again);

Cut the mandarin fish open from the belly to the back (be careful not to cut the back);

Place the fish in a slightly larger plate, add a few pieces of stinky tofu, and spread the stinky tofu evenly all over the mandarin fish (on both the inside and outside, as well as the entire inside of the knife edge).

Use a thicker plastic bag (not easy to be punctured by the fish, you can also use several layers of fresh-keeping bags) to wrap the fish tightly. Place in the fresh compartment of the refrigerator for a week.

After a week, take it out and rinse it with clean water.

Shred ginger, slice garlic, cut onions into sections, garlic paste, cut dry red pepper into sections, and a few Sichuan peppercorns for later use;

Heat the oil in the pan, add the smelly mandarin fish, and lightly fry the fish on both sides until browned.

Then add ginger, garlic, dried red peppers, and Sichuan peppercorns to the pot. After the garlic sauce is fried and fragrant, cook an appropriate amount of cooking wine and light soy sauce in sequence. If you like the dish to be darker, you can add a little dark soy sauce (do not add too much depending on the situation to avoid the fish tastes too salty). Add an appropriate amount of water to the pot, cook the inside and outside of the fish body, add water starch to thicken the soup until the soup is slightly dry, sprinkle with green onions, and serve.

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