Chinese Food
Stewed potato with yellow croaker
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I've been making salted fish at home for more than a month. Other things may not have improved, but the cooking skills have increased dramatically. Then stew the fish. It's been a long time since I've made a recipe. It's time-consuming to take photos and make dishes at the same time. At this time, as a salted fish, it's a little obvious. Some time, the yellow croaker can be replaced by any kind of fish. Potatoes can be replaced by sweet potatoes / taros / yams / fresh Pueraria
Cooking ingredients
Cooking Steps
Step1:Because it's a seafood gift box sent by others years ago. It's put in the frozen layer of the refrigerator. Put the yellow croaker in clear water (the water covers the fish) in advance to defrost for 2 hours. ‼️ Fresh fish can omit this step.
Step2:Fish handling - ① scale. The stainless steel straight tube leather scraper at home has no teeth on the bevel. It is easy to use when carrying the fishtail from the bottom to the top. There is no limit to the method. Just scrape it clean. ② Put the scissors ✂️ You can easily insert the holes in the picture. Cut the belly of the fish. Take out the internal organs. Only leave the fish oil + fish liver + fish bubble + fish seeds (if you are lucky) clean and drain the water. ② Clean the abdominal cavity of the fish and buckle off the gills. ‼️ Some fish gills are sharp. You can use chopsticks or stainless steel straight tube peeler at home (I prefer this one. It's very easy to use
Step3:Prepare onion, ginger and garli
Step4:Put onion, ginger and garlic into the belly of the fish. Seal the belly of the fish with a toothpick. Half of the toothpick is just right. In this way, the toothpick will not be too short or too long, which will not affect the fried fish. In this way, the fishy smell can be removed. Secondly, it is very good to fry fish.
Step5:① choose a non stick pot of suitable size. ② when you start a big fire, smear a large piece of ginger on the bottom of the pot. ③ Add another two tablespoons of oil. ④ put your hands in the air near the mouth of the pot. When you feel the heat slightly fumigating your hands, add a large amount of salt to cover the bottom of the pot. ⑤ An important step to determine the dish's appearance value - quickly put the fish into the medium and low heat before the salt melts. Hold the spoon handle, shake it slightly, fry it for about two minutes (one side is slightly yellow) and turn it over slightly (because my pan is shallow. The tail of the fish will show a little bit. Generally, I hold the tail of the fish and turn it over quickly). At this time, the salt hasn't completely melted. Still, shake it slightly. ‼️ Don't marinate the fish before frying. Try to control the water content and dry it. Or dry it with kitchen paper. The fish won't break oil without water. Touch ginger at the bottom of the pot + salt + shake the pot = fried fish golden yellow. The fish skin is intac
Step6:Stewed fish - ① pour all the oil out of the fried fish (otherwise the dish will be very salty. The heavy taste can not be changed. It is estimated that the high blood pressure will occur for a long time) ② add a small spoon of refined lard (butter / olive oil / a small amount of any oil in the house) and melt it. Add fish oil + fish liver + fish bubble + fish seeds on a small heat. Stir fry slightly ③ add a pot of hot water (after putting the fish, it can be covere
Cooking tips:1. Seal the fish belly with toothpick. 2. There is no water for fried fish. Otherwise, oil splashing will be terrible ‼️ 3. When stewing fish, don't turn over or stir it. Otherwise, the fish will be broken and shapeless. Dessert - tell me a funny story. Good friends are studying in Russia. What fish make complaints about a fish in Russia before we returned home last year? Because I haven't eaten it. Many Russians love it. Driven by curiosity, they ordered it in a Russian Restaurant in St. Petersburg. Later, I told us that the scales were fried before they were gutted. They thought the opening way was wrong after eating the first bite. Later, they found that there were some places where the red color was not ripe. Don't increase your curiosity after eating. It's different from that in China. It's better to be conservative if you're not used to eating or ordering. Every time you go back home, you should be at least as fat as ten jin. You should have skills in making delicious dishes.
