Roasted small yellow croaker with pickled vegetables and spring bamboo shoots
By CoyKessler
Ingredients: shallots,vegetable oil,cooking wine,ginger,white pepper,salt,pickles,small yellow croaker
Recipe Recommendations
- small yellow croaker four
- pickles a ball
- vegetable oil two spoonfuls
- cooking wine a spoonful
- salt appropriate amount
- white pepper a little
- ginger a little
- shallots a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Roasted small yellow croaker with pickled vegetables and spring bamboo shoots
1
Wash the salty tongue and squeeze out the water, and wash the tips of spring bamboo shoots
2
The small yellow croaker removes the scales and gills, removes the black clothes in the fish's mouth, removes the internal organs, and washes them clean.
3
The salty tongue sounds are cut down
4
Cut the tips of spring bamboo shoots into thin slices or shreds
5
Heat the pan over high heat until the white gas is curled, pour about two tablespoons of oil, add ginger slices first, fry and take out
6
Hold the lid in your left hand, hold the two fish tails in your right hand and slide them off the pan. Immediately cover the lid to prevent oil splashing and fire. After opening the lid on a low heat, continue to fish the remaining two fish. At this time, the first two can be reversed
7
After all four strips are turned over and fried, turn on high heat and fry the bamboo shoots for a while
8
Add about a spoonful of cooking wine and cover it for a while to spray the aroma and remove the fishy smell
9
Add salty tongue and add boiling water to cover the ingredients and simmer for two minutes
10
Because the tongue sound is salty, try the salty taste and add appropriate amount of salt
11
Cook until the soup is almost in water, sprinkle with a little white pepper and turn off the heat.
12
Remove from the pan and plate, sprinkle with a little chopped green onion