I used to cook the yellowfish
By VicentaLakin
The small yellow fish, known as China's three seafoods, are locally known as small yellowfish, yellowfish, small yellow flowers. Small yellow fish are similar in size to big yellow fish, and their abdomen are yellow, so there are illegal merchants who dye similar fish with pigmented paints in order to impersonate them. Because the yellow fish are small, the meat is garlic petals, tastes good, and is popular with a wide variety of predators. We have a small yellow fish called the Great Head, whose head accounts for about a third of the body, which is slightly longer than the finger, and which is not cheap, even if it is small, because it tastes so good and is only on the market for some time in April each year. The yellowfish are not only delicious, but also nutritionally abundant, they complement the liver and kidneys, they serve the purpose of raising the liver, and they are suitable for use by women with anaemia, insomnia, appetite and post-partum health, and they can extract fish liver oil from their liver. There are a lot of good cooking methods for small yellow fish, whether it's a stew, a roast, a fry, a fry, or a sweet vinegar. The simplest way to do it is to clean up the stew. Fresh yellowfish is the best. It tastes good. Let's see what we can do next。
Recipe Recommendations
- yellow croaker art. 6
- vegetable oil half a spoonful
- onion appropriate amount
- salt half a spoonful
- soy sauce a little
- cooking wine a little
- sugar 1 teaspoon
- pepper powder a little
- octagonal one
- coriander a little
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for I used to cook the yellowfish
1
Handle raw fish first: scrape the scavengers, wash them clean, stretch them out of the cheeks with kitchen scissors and cut the abdomen。
2
The herbs and internal organs are removed, and the black membranes and silts in the abdominal cavity are washed out, or they will become impotent. Another method of cleaning without abdomen is to stretch two fingers into the cheeks, squeeze them out and drag them out with the whole body, but the fish will remain inside。
3
Hot pots of hot oil, will blow the scent of garlic. Turn off the fire and add cold water to the pot, which is based on the amount of water just passing the back of the fish. Hot pots of cold water can slow and warm fish, and they don't get hard。
4
Add salt, sugar, wine, raw, pepper powder, ginger powder (or ginger) to the water, and eight-angled。
5
We'll wash the small yellowfish, full coded in the water. When you're ready to slide in, it's like you're in a pan, because when the fish matures, it's easy to break up with a shovel。
6
When the fire starts, the water boils and turns into a little fire, and the fumes fall。
7
Cover up the pan, little fire, shake the pot a little bit in the middle of the road so it doesn't end。
8
When the soup is collected at least, the fire is shut down, a large plate is placed on the board, the pot is tilted over the plate, the fish in the pan is slipped into the plate, and a little onions or fragrance is crushed on the surface。