How to make braised small yellow croaker, how to make braised small yellow croaker

Ingredients: Yellow croaker.

Green onion, ginger, garlic, monosodium glutamate, salt, light soy sauce.

Vinegar, sugar. Cooking wine Braised yellow croaker - tips for not breaking the skin of the fish.

Wash the yellow croaker, add green onions, ginger and garlic, a little salt, light soy sauce and cooking wine and marinate for about 10 minutes.

Dry the fish and rub it with a pinch of salt; Heat the pan, rub it with ginger, pour in the oil, and when the oil is smoking, put the fish along the pan and fry it.

Hold the pan and shake it from side to side, so that the fish does not stick to the pan, so that after a minute or two, you can turn over and fry the same pan.

After both sides are fried, add water, a little monosodium glutamate, salt, light soy sauce, a little sugar, a little cooking wine, and put the pickled green onions, ginger and garlic into it. Reduce the juice over high heat, add a little vinegar, and then serve, sprinkle some chopped green onions on the fish.

Tips: Let's talk about the important points of not frying the skin:

1. After marinating, take it out, and be sure to dry the fish skin with a kitchen paper towel.

2. Before putting into the pot, rub a little salt on both sides of the fish.

3. Before pouring oil into the pot, rub it with ginger.

4. The pot must be heated and the oil is smoking.

5. Don't use a shovel to move the fish after putting it down, gently shake the pot with your hands, wait until the fish body no longer sticks to the pan, fry for a minute or two before you can use a shovel to turn it over, and then don't use a shovel again, otherwise the fish is easy to break or break the skin.

6. When you don't turn over the fish body anymore, you can take a long spoon and scoop the soup and pour it on the fish, this action is repeated many times.

Ingredients: 5 small yellow croaker, half a bowl of beer, ginger, garlic, garlic sprouts, chicken essence, light soy sauce, white sugar, cooking oil, edible salt;

Production steps: 1. First of all, we must deal with the small yellow croaker, first scrape the fish scales clean, then dig the fish belly clean, then rinse it with water, drain it on a plate for later use, open a bottle of beer, pour half a bowl out for later use, you can slice the ginger, peel two garlic pieces of garlic and crush it, wash the garlic seedlings, smash the white part of the garlic, and cut the garlic leaves for later use;

2. Heat the pot, then pour in the oil to heat, put a few grains of salt, then add the drained small yellow croaker, fry the side of the fish over medium heat until golden brown, gently turn over the side and continue to fry;

3. When the small yellow croaker is fried until golden on both sides, put the small yellow croaker up, leave the bottom oil in the pot, add ginger slices, crushed garlic, and the white part of the garlic, add a little salt to burst the fragrance, then pour in the prepared half bowl of beer, add the fried small yellow croaker, add an appropriate amount of light soy sauce, white sugar, and simmer over medium-low heat;

4. When the juice is almost collected, you can put in the prepared garlic leaves, and add a little chicken essence to dry up the final soup, at this time, the taste of garlic leaves also comes out, you can start the pot and put it on the plate, and a beer braised small yellow croaker with full color and flavor is completed.

Tips] 1, this is the old chef taught me to use "it" to braise small yellow croaker, without adding a drop of water, but unexpectedly delicious, it is the beer we use, why do you say that beer is used to braise small yellow croaker will be tender and tender, no fishy smell at all? Because the carbon dioxide in beer can make the fish more tender, if it is used to stew meat, it can also make the meat cook faster, and the alcohol in beer can also remove the fishy smell of fish, so the braised fish boiled in beer has the aroma of beer and the tender taste of fish, and the combination of the two flavors is very good.

2. Many people may be wrapped in egg liquid when frying fish, or starch flour and other things to prevent sticking to the pan, don't do this, so that there is an extra layer of powder, after the red boiled out will affect the taste of the tender small yellow croaker, in fact, you only need to wait for the pot to heat up when frying the fish, and then put the oil in the oil, the oil is also hot, in order to put the fish, so that the fried fish can not stick to the pan and not break the skin, of course, put a few grains of salt before putting the fish so that it can prevent the oil from splashing the pan hot, and it will not stick to the pan, some people are still not at ease, Then rub the ginger on the bottom of the pan and then add oil, so that it will not stick to the pan.

The above is the old chef taught me to use beer to braise small yellow croaker, the whole process does not add a drop of water, the fish meat becomes very tender after the carbon dioxide invasion in the beer is boiled, and the beer can eliminate the fishy smell and greasy smell of the fish, so the stewed small yellow croaker is unexpectedly delicious, if you have never tried to stew fish stew with beer before, you can try to use the old chef to do it once in the future, I believe you will fall in love with this delicious taste.

Yellow croaker is rich in protein, trace elements and vitamins, has a good tonic effect on the human body, for the weak and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect.

1.Prepare ingredients: 200 grams of small yellow croaker, green onion and ginger, light soy sauce, cooking wine, sugar, and salt.

2.Clean the small yellow croaker, drain it and set aside, pour oil into the pot, heat it and fry it on both sides.

3.Then add the ginger slices, add a spoonful of cooking wine, add an appropriate amount of water and boil. Add an appropriate amount of light soy sauce, sugar, and salt to taste, bring to a boil, cook until the soup is thick, and add the green onions.

For breakfast, Bao Ma steamed rose fresh meat dumplings for her children, braised small yellow croaker with millet pumpkin porridge, and the baby ate beautifully.

1.Wash the fish by scraping off the scales from the abdomen. Mom said that when washing, she should deliberately scrape off the black membrane in her abdomen, because the black membrane is very embarrassing.

2.Salt the washed fish for 30 minutes, then rinse and drain. It can be sucked with a dry rag;

3. Put the pot on the fire, to burn out the pot gas, you can put your hands about 3 cm away from the bottom of the pot to feel the degree of heat rise, so as to ensure that the fish will not stick to the pan when frying;

When the pan is hot enough, add the right amount of oil, not too much and not too little. Use a spoon to spread the oil evenly on the bottom of the pan until the oil is hot enough. Then put the yellow croaker down neatly, and don't turn around immediately after putting it away.

Fry one side first until it is a little dry, then the other side in turn until both sides are dry and slightly firm (just not as soft as the freshly made fish).

In this process, use a large fire first, and when you see white gas coming up, you change it to a medium-low fire. (Be sure to pay attention to white gas, because white gas means that the fire is too big.) When there is a large amount of white gas, it is likely that your fish will be burned.

When both sides are slightly hard and the surface color is slightly golden, you can turn to low heat and fry slowly. My mom turned on the low heat and let the fish fry slowly in the pan.

She often runs away to do something else on her own and then comes back to do something else.

I often shout "Fish paste!" Mom was outside and said, "It can't be burned!"

Haha, it's really a master! In this way, fry on low heat on both sides alternately until the color is golden and the skin is slightly charred and crispy! To get a crispy effect, slow sautéing is important!

Finally, sprinkle with sugar, and a plate of crispy and delicious yellow croaker is ready to go!

Method 1

1. After the pot is hot, pour in an appropriate amount of oil, then add ginger and garlic and stir-fry until fragrant.

2. Put the small yellow croaker in oil and fry it for a while, and the two sides will be slightly crispy.

3. Pour in cooking wine and soy sauce, no need to put salt.

4. Add brown sugar and cook for a minute, then drizzle with vinegar and add a small amount of monosodium glutamate.

5. Finally, sprinkle with chopped green onions, in addition to increasing the fragrance, it also has the effect of decoration.

Braised small yellow croaker method two1.Remove the yellow croaker from the refrigerator and thaw it naturally.

2.Remove the scales and internal organs and put on a flower knife.

3.Put oil in a pot and put in the yellow croaker when it is hot.

4.Fry until golden brown on both sides.

5.Add green onions, ginger and garlic and stir-fry.

6.Pour in cooking wine, soy sauce, sugar, salt, pepper and water.

7.Add coriander and monosodium glutamate to taste.

Method three

1. Scrape off the scales of the live yellow croaker, remove the internal organs and gills, and wash them.

2. Cut oblique straight knives on both sides of the fish body and marinate with fine salt.

3. Shred the fat and lean pork and cut the vegetables into sections.

4. Add peanut oil to the wok, cook over medium heat until it is 60% hot, stir-fry a few times with green onion segments and ginger slices, pour in shredded meat and stir-fry until the blood is broken, add Shao wine and vinegar, add soy sauce, clear soup and refined salt and boil until boiling.

5. Put the fish into the pot and simmer for 20 minutes, sprinkle with green vegetables and garlic, and pour sesame oil into the soup pot.

How to braise small yellow croaker:

1.Thaw the small yellow croaker, cut the belly with scissors, clean off the intestines, etc., scrape off the black membrane in the belly of the fish with your fingernails, and buckle out the gills. Rinse off with a stream of water.

2.Drain the croaker slightly and coat it evenly in a flour plate.

3.Fry a small amount of oil until golden brown on 2 sides, set aside.

4.Cut the green onions into sections, cut the garlic cloves into thicker slices, prepare ginger slices, red and green peppercorns, and dried chilies.

5.Pour in a small amount of oil, first add green onions, ginger and garlic and stir-fry until fragrant, wait for the fragrance to come out, add dried chili peppers, and stir-fry 2 kinds of peppercorns and then put out.

6.Put the fried fish back into the pan, put all kinds of spices back on the fish, pour water into the pan, about 2 3 of the fish, and boil the water on high heat.

7.Add 4 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, a spoonful of cooking wine, a pinch of salt, a pinch of oyster sauce, 2 tablespoons of sugar (if you don't like the sweet taste, reduce the amount as appropriate), a spoonful of chili sauce, and add some fresh green onions and a spoonful of chili sauce (if you don't eat spicy, you can skip it), cover and simmer over medium heat.

8.When the soup is as good as you want, turn off the heat and add a little chicken bouillon.

9.Add some balsamic vinegar before removing from the pot (it will increase the aroma and will not taste vinegary).

Preface. The small yellow croaker is very tender, my son and I like to eat it very much, as long as there is fish, the little puper will eat a big bowl of rice, braised and steamed are very tender and delicious! This dish is a home-cooked dish, most people like it, and it's easy to make!

If you like to eat, don't miss it, come and take a look!

Material. Ingredients: 4 small yellow croaker;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of delicious freshness, appropriate amount of green onion, appropriate amount of chicken essence.

Braised small yellow croaker.

Remove the head and guts of the small yellow croaker, and wash it.

Controls moisture. When the oil is hot, add the small yellow croaker and fry until it is slightly browned.

Turn over and continue frying (why are there so many bubbles, because my son broke the egg, so he simply wrapped it in egg liquid and fried it, which is completely unnecessary).

Add an appropriate amount of salt and 2 rock sugars, and add the delicious umami.

Add an appropriate amount of water to simmer.

Add an appropriate amount of chicken essence before cooking.

Tips: The small yellow croaker removes all the fish head and internal organs.

The preparation of home-cooked braised small yellow croaker is as follows:Ingredients: 1 yellow croaker.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of onion, appropriate amount of green onion.

The steps are as follows: 1. Defrost the yellow croaker in advance, and it is best to soak it in water to thaw it faster.

2. Take out the yellow croaker, this one is to remove the internal organs and gills, and cut off the nameplate. Rinse and filter water.

3. Cut a few knives on both sides of the fish, smear with an appropriate amount of salt and marinate for 5 minutes. Prepare the ginger into shreds and the onion into thin strips.

4. Heat the pot, add an appropriate amount of oil, pick up the tail of the fish, and row it into the pot along the edge of the pot over medium heat.

5. Turn over and fry until golden brown on both sides.

6. Add shredded ginger and onion, fry until fragrant, and then add a little chopped chili.

7. Add an appropriate amount of water, medium heat, turn the noodles in the middle, and finally collect the juice, sprinkle in an appropriate amount of chopped green onions.