Rice cake with small yellow croaker
This is a home-cooked dish that Ningbo people love and often cook. Students who like it can try it! After the rice cakes absorb the soup, they taste more waxy and delicious! You can also replace the rice cake with tofu, which will be as smooth and delicious!
Recipe Recommendations
- small yellow croaker appropriate amount
- rice cake appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- flour appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- chili powder appropriate amount
- fish-flavored
- burn
- ten minutes
- simple
Steps for Rice cake with small yellow croaker
1
Slaughter the small yellow croaker, wash it, and drain it.
2
Chop the onions, ginger, and garlic well and set aside.
3
Pat the drained small yellow croaker evenly with the flour, add appropriate amount of oil to heat, add to the pan and fry slowly over medium to medium heat. (Pat the flour so that the fish skin will not break), cut it until golden yellow, remove and drain the oil.
4
Leave the remaining oil in the pan and saute the onions, ginger and garlic until fragrant.
5
After frying until fragrant, add the fried small yellow croakers.
6
Pour in 1 spoonful of cooking wine, appropriate amount of salt, 1 spoonful of soy sauce, a bowl of water, and chili powder, cover the lid, boil over high heat, and simmer for a while to let the fish taste.
7
One-third of the soup in the pot is consumed, add half a teaspoon of sugar, and pour in the cut rice cake slices. Let the rice cake soak in the soup as much as possible, cover the lid, and simmer for a while in medium and small.
8
When the soup is thick and greasy, turn off the heat, sprinkle with some chicken essence and chopped green onion, and you can serve the pot.
9
Take a recent photo.Rice cake with small yellow croaker Make Tips
The small yellow croaker is very tender. After frying, the fish skin tastes even more delicious! Try to be gentle when frying the fish and not to break it!