Braised yellow croaker with shanhuangpi recipe-Chinese Food-best chinese food recipes-cooking food

Braised yellow croaker with shanhuangpi

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I cleaned the cupboard these days. I saw the big bottle of shanhuangpi pickled at the beginning of the year. I opened it and smelt it. The sour smell was attractive. The special smell of shanhuangpi went straight to my nose. My mouth immediately flowed down. When it comes to this small fruit, many people may not have seen it, because it is a fruit rich in Guangxi. When it comes out of Guangxi, it is very difficult to see it. Shanhuangpi is a kind of Huangpi fruit. The fruit is yellow and white. It is much smaller than ordinary Huangpi, but its skin is smooth. It has no rough feeling of Huangpi fruit. It tastes sweet and sour. It also has a special fragrance. In early summer, many people will eat it directly to relieve summer heat and thirst. Of course, local people will buy more than ten jin. Wash it, air it, add salt and vinegar to marinate it. Usually, fry fish and duck meat and put one in it Some. The taste is endless.

Cooking ingredients

Cooking Steps

Step1:Get the materials ready. The yellow croaker bought one Jin more. The fish plate at home can't fit. There's always a kind of posture to jump the dragon's gate. Hahaha.

Step2:Get rid of the intestines inside the yellow croaker. The black film should be cleaned with a brush. This can make the fish not fishy.

Step3:After the yellow croaker is cleaned, use the kitchen paper to absorb the water. At this time, the non stick step comes. Sift a thin layer of starch. This layer of starch can make a protective film for the fish skin. Even if you turn the fish skin, it won't break

Step4:Hot pot. Pour some oil into the pot. Put in the yellow croaker with thin starch. Fry slowly over medium low heat.

Step5:After one side is fried, turn the other side and continue to fry until golden yellow. Put on ginger slices. The fish with starch is really resistant to turning.

Step6:Mix the soy sauce, oyster sauce, cooking wine, pepper, rhubarb skin and water into the sauce. Pour it into the pot. Boil it over medium heat, turn to low heat and simmer it. Pour the sauce on the fish with a spoon.