It's always yellow
By VicentaLakin
Yellow fish have two species: large yellow fish, 401 _ 50 cm in size, small yellow fish, less than 30 cm in size, yellow back, large head, narrow tail, living outside the sea, spring swims back offshore and lays eggs, making noise. Large and small yellow fish are well nourished and contain protein, fat, phosphorus, iron, sulfamide, nuclides, and Nickric acid. It works with appetizers. We are talking today about the practice of big yellow fish. “Coughing” is a northern way of cooking food, similar to red burning, but is simpler and less demanding than the red burning process. The preparation of more raw materials and their own nutrients is thus a common way of cooking for the general public。
Recipe Recommendations
- yellow croaker
- onion the right amount
- garlic appropriate amount
- Jiang appropriate amount
- pork belly appropriate amount
- edible oil
- soy sauce 25 grams
- rice vinegar 25 grams
- white sugar 15 grams
- octagonal two pills
- pepper appropriate amount
- cooking wine 25 grams
- salty and fresh
- stewed
- ten minutes
- simple
Steps for It's always yellow
1
The yellow fish go to the gills and remove the black membranes from the internal organs. The fish are slashed with cleavers on both sides of the body, and are cleaned with salt, wine, onions and garlic for 10 minutes。
2
The yellow fish, which is salted to 70% of the heat, will be taken out of two sides of gold。
3
Go and cut it off。
4
A different pot, with a little bit of oil in it, and when the temperature is 30% hot enough to boil into a pig's porcelain platinum, and eight horns with a smell of fragrance, then a ginger, onions and garlic, continues to boil the fried yellow fish on the sauce for about half a minute, with wine, rice vinegar, sauce, white sugar and a little warm water (a little less fish is desirable). The salinization, the burning of the cover, the cooking of the small fire for 10 minutes, and the diversion of the fire from the pans。It's always yellow Make Tips
The black membrane inside the fresh fish entrails has the strongest fishy smell; therefore, thoroughly scraping it off is a necessary step for cooking this dish well and must not be overlooked.