The East China Sea Yellow Croaker is famous for its tender and delicate meat and excellent aroma. But nowadays, marine resources have been greatly reduced, and wild yellow croaker is very rare in Zhoushan, and it is extremely expensive. It is not affordable for ordinary people. Now what is being replaced in the market is cage-cultured yellow croakers.
Big soup salty chicken and yellow croaker is a famous home-cooked dish in Zhoushan, Ningbo. It may be said to be a signature home-cooked dish. A visitor from the north once ordered salty chicken stir-fried in the restaurant. He thought it was stir-fried salty chicken, but he didn't want to wait for it to be served. It was a plate of stir-fried pickles. It turns out that the local dialect in Ningbo and Zhoushan calls pickled vegetables salty chicken.
Salted chicken and yellow croaker in large soup
By ElveraBins
Recipe Recommendations
- yellow croaker a
- pickles Sanliang (cabbage)
- sweetening
- cook
- ten minutes
- ordinary
Steps for Salted chicken and yellow croaker in large soup
1
Cultivate one yellow croaker, rinse three taels of pickles for later use;
2
Remove the viscera of the yellow croaker and chop the pickles;
3
Pour the oil into the pan and cook until it is 80 minutes hot;
4
Add shredded pickles and stir-fry until flavor;
5
Add water to boil over high heat so that it reaches the fish body;
6
Add yellow croaker and bring to a boil over high heat;
7
Cook for seven or eight minutes over medium heat to fully integrate the fish flavor into the soup;
8
Because the pickles are so delicious that you don't need to season them directly out of the pan.