Chinese Food
Lazy version of yellow croaker in white sauce
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The yellow croaker is also known as the white croaker. It is a famous dish of Han nationality with all colors and flavors. It belongs to Zhejiang cuisine. Zhoushan yellow croaker is white, round, delicious and salty. It is rich in protein and some fat. It has the functions of appetizing, clearing fire, promoting body fluid and promoting blood circulation. Stewed yellow croaker and ginger can be used for women's postpartum tonic. Roast pork with yellow croaker is one of the most distinctive delicacies used by Dinghai people in Zhejiang Province to entertain guests. -
Cooking ingredients
Cooking Steps
Step1:Rinse the salted yellow croaker with water and scrape off the remaining scale
Step2:Peel the streaky pork. Peel the fresh winter bamboo shoots and cut them into thin slices. Let the dried shiitake mushroom rise in warm water. Wash the root sediment and cut it in half
Step3:Pour oil into the pot, and then put seasoning and other auxiliary materials into the pot. Put the fish flat in the pot
Step4:Cover the pot and start the function of [dry fish] or [braised fish]
Step5:At the end of cooking, shake the pot. Shake the ingredients at the bottom of the pot. Use a fish spatula to shovel the fish out of the dish along the edge of the pot.
Cooking tips:1. The yellow croaker is salted with sea salt. It has a salty taste and does not need to be salted again; 2. The yellow croaker is usually dried for more than 20 days. It can be made with the braised meat function key. The raw material does not change the water volume by 800 ml; 3. The yellow croaker is salted for 2 hours. It is not good for health if it is too salty for a long time; 4. After the fresh yellow croaker is salted and dried in the sun, it is called the yellow croaker. There are skills in making delicious dishes.
