roasted yellow fish with vinegar

1

Put the clean and washed yellow croaker double-sided twill knife for later use.

2

Blend the juice in the bowl; put salt, monosodium glutamate, pepper, white sugar, Shaoxing wine, soy sauce and rice vinegar in the bowl and stir well.

3

Add appropriate amount of water and stir well.

4

Heat the pan and add appropriate amount of oil at a time. Drain the fish with kitchen paper and put it into the pan for frying.

5

Don't move the fish after being placed in the pan. Wait until the skin is fried until it is crispy and shake the pan. It will naturally come away.

6

Fry one side of the fish until golden yellow and turn over. At this time, add star anise and pepper and fry together.

7

After frying star anise and pepper until fragrant, add green onions, ginger and garlic and shake the wok.

8

待葱姜蒜爆香后倒入调制好的碗汁并加入适量清水，Just keep the water level with the fish.

9

After the onions, ginger and garlic are fragrant, pour into the prepared bowl juice and add appropriate amount of water.

10

Just keep the water level with the fish.

11

Cover the lid and simmer over medium to medium heat for 7-8 minutes.

12

Cover the lid and simmer over medium to medium heat for 7-8 minutes.

13

After simmer for 7-8 minutes, turn the fish over on a plate. This will keep the fish intact and not fragile.

14

Turn the fish over and simmer for 5 - 6 minutes before serving.

15

When the fish is cooked, scoop it out of the pan and put it on the plate.

16

Remove the spices from the pan.

17

Use a medium high heat to thicken the remaining soup.

18

Pour the soup on the fish after thickening.

19

Finally, sprinkle with minced green garlic and serve.

20

This vinegar roasted yellow croaker is ready.

Characteristics of this dish: brownish red and oily color, rich vinegar and garlic aroma, sweet, sour and salty taste, soft, tender and tender fish.

Warm reminder;
1. The key to making this dish is not to use a spoon or spatula to stir when frying fish. In general frying pots, as long as the fish skin is fried until golden yellow, the fish skin will naturally separate from the bottom of the pot. When operating, you only need to gently shake the frying pan, and the fish will be fried easily and naturally.
2. Be sure to dry the water before frying the fish. It is best to use kitchen paper, if you don't use a dry towel, it can be explosion-proof.
3. Be sure to use a plate when turning and serving the fish, so that no matter how soft and rotten the fish is, it will not be easy to break, and the fish body can be maintained intact.
4. When seasoning, vinegar should be slightly more than sugar. It is better to have a slightly larger vinegar. Part of the vinegar will also evaporate during the firing process.
5. When making this dish at home, the purpose of blending the bowl juice in advance is to make the seasoning more accurate, so that it will not be easy to control the salty, sweet and sour flavor while cooking. If the taste is not well adjusted, it will be a little worse. Only if you are proficient can you season it directly in the pan.

This delicious private dish "Baked Yellow Croaker with Vinegar" is ready for friends 'reference!