The big yellow croaker tastes delicious and is most suitable for those who taste delicious when it is stuffy with vinegar.
Remove the gills when washing fish.
It's best to pickle for a longer time, so the fishy smell will be basically gone
The temperature of the fish in the oil pan must be high. If the oil is not hot, the skin of the fish will fall off. very ugly
The amount of green onions and garlic must not be small, otherwise it will not taste good.
Don't turn the fish over when braising in the pan.
Braised large yellow croaker
By SelinaOrn
Recipe Recommendations
- large yellow croaker a
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- pepper noodles appropriate amount
- salad oil appropriate amount
- salty and fresh
- braised
- several hours
- senior
Steps for Braised large yellow croaker
1
One quick-frozen large yellow croaker is sold in supermarkets, and it will be frozen for later use.
2
Dissect the frozen yellow croaker, scrape the scales, pay special attention to removing the gills, and then marinate it with salt, cooking wine, and soy sauce for about two hours.
3
Prepare half a bowl of shredded green onion, garlic, and dry red pepper, and half a bowl of vinegar.
4
Put oil in the pan, and the amount is approximately as shown in the figure. Prepare to fry fish, so not too little.
5
Keep the oil boiling until it smokes. Put the fish in and fry it. When frying, you feel that one side is almost fried, then turn it over and fry the other side. Then move the fish head and tail to fully fry every part.
6
Fry the fish until both sides turn yellow, place it on the plate for later use. Cool the hot oil in the pan and pour it out, leaving less at the bottom of the pan for later use.
7
Keep a little oil in the pan and continue to heat it up. Add shredded onion, garlic and a little pepper flour and saute until fragrant.
8
Then put the fish that has just been fried into the fragrant seasoning pan, hold the lid in your left hand and the vinegar bowl in your right hand, quickly pour the vinegar into the pan, cover the lid, and remove it in more than ten seconds.
9
Then pour a little soy sauce. The amount of soy sauce is about one-third of that of vinegar. Pour a small bowl of water, cover the pan and simmer over low heat. Later, open it and see if the juice is almost received. You can leave the pan. If you like more soup, you can leave more.
10
Put the yellow croaker out of the pot on a plate. You can decorate it with a little chopped green onion, but don't put vegetables and seasonings that are too exotic, which will affect the taste of the sea fish itself. In this way, a plate of delicious yellow croakers is cooked