Chinese Food
Braised yellow croaker
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I eat this dish once a week in my family. I don't have any soup left every time. Eating it often has beautiful skin and can delay the aging. There is only one main thorn without any small thorns. It's more suitable for children to eat. I can't eat more fish. Therefore, it's also a regular fish in my refrigerator. Yellow croaker is easy to handle. It doesn't smell fishy. Almost no one doesn't like it. But some friends just can't do it well. A good fish is fried to break its skin. It doesn't take shape. The fish is old and tastes bad. It's a waste of such good ingredients. So how can we make perfect fish? First of all, from the selection of food materials, we must buy fresh fish. The scales are complete, the eyes are clear and not sunken. In addition, it is the choice of cooking utensils. The cooking skill is general. It's better to choose non stick pot. This can make up for the defect of poor control of heat and oil temperature. It won't make fried fish stick to the pot or break the skin. Also, pay attention to the time of frying fish. -
Cooking ingredients
Cooking Steps
Step1:The yellow croaker is taken out of the refrigerator. It will defrost naturally. If the time is short, put it in the water. Add a little salt to defrost. In the middle, change the water several time
Step2:This fish is bought in three ways, i.e. scale removal, gill removal and viscera removal. There is no need to deal with it too much. After thawing, simply clean the viscera and clean the black membrane inside the abdomen. Put a flower knife on both sides of the yellow croaker's body. It's easy to taste. Then use a kitchen towel to dry the surface water. This can prevent oil splashing when frying the fis
Step3:Prepare condiments such as onion, ginger, garlic, pepper and seasonin
Step4:Mix bowl sauce - 3 tablespoons soy sauce, 1 tablespoon seafood sauce, 2 sugar seasoning spoons, 1 vinegar spoons, 1 cooking wine spoons, 1.5 salt seasoning spoons. Add some water and mix well.
Step5:Heat the oil pan. Put some oil in. Fry the yellow croaker over medium low heat. Don't worry about the process. Fry one side and then the other. Pay attention to heating the oil. If you don't have a good command, you can put in a drop of water when the pot is empty. If the drop turns boiling, it means that the pot is hot enough. If the water just turns into steam, it means that the temperature is not enough. Now you can pour the oil. Some friends are in a hurry. After the fire is turned on, the oil will be poured into the pot before it is completely hot. The effect will be very bad. In addition, the fried fish must be patient. Do not use the spatula to repeatedly turn it in the pot. Do not move it. Wait for one side to fry and shape. Shake the pot. The fish can turn over again when it moves. Don't fry fish for too long. The time is too long. The fish is too old. The meat is not fresh enough.
Step6:Fry them on both sides. Put in the seasoning and pepper. Stir fry the onion, ginger and garlic
Step7:Pour in the mixed bowl of juice. The amount of juice should be equal to that of the fish
Step8:Cover the pot. Let it burn for three minute
Step9:Open the lid and collect the juice until the soup is thick. Turn off the heat. Cover and simmer for 15 minutes. Pay attention not to stew fish for too long. Too long fish is easy to scatter. Fish is easy to grow old. After the fish is cooked, turn off the heat and put it in the soup, cover it and simmer for 15 minutes. This can make the fish taste better. The fish is not old yet.
Step10:Well, you can put it in a pot.
Step11:Try it. The fish is very tender. The garlic slices are very tasty. They are super fragrant. Hurry up and give me a bowl of rice.
Cooking tips:The secret of frying fish without breaking its skin - hot pot, cold oil, medium and low heat. Fry one side well and then fry the other side. Fish must not be fried for too long or too old, otherwise it will affect the taste of fish. The time of stewing fish is not easy to be too long. Otherwise, the fish are easy to disperse and the fish is easy to grow old. After the fish is cooked, don't rush out of the pot. Stew in the pot for a few minutes. It's more convenient to taste. I use this kind of pot which is new sitter non stick. It's very good. It's very fuel-efficient. It has little lampblack. Moreover, it's very big and deep and doesn't like splashing oil. There are skills in making delicious dishes.
