Braised small yellow croaker, how to do it, how to make braised small yellow croaker

Ingredient breakdown. Appropriate amount of small yellow croaker.

Red pepper to taste.

Appropriate amount of green onion white. Ginger slices to taste.

1 tablespoon of fresh soy sauce in June.

1 2 tablespoons of teriyaki soy sauce.

A pinch of salt. Cooking wine to taste.

Salty and umami taste. Burning process.

Half an hour takes time.

Normal difficulty. The steps of braised small yellow croaker.

Cut the red pepper into small rings, remove the seeds, put the white sections of the green onion in, and use a knife to cut the white green onion into a shred.

Wash the scales, gills and intestines of the small yellow croaker.

Add cooking wine and ginger slices to marinate for a while to remove the fishy, remove and drain.

Apply a layer of cooking oil to the fish before frying to prevent skin loss.

Heat an appropriate amount of oil in a pan, turn to medium-low heat and fry the small yellow croaker.

After the fish skin is set, turn it over, and the two sides are golden brown and remove the oil.

Leave the bottom oil in the pan and stir-fry the chives and ginger slices.

Add 1 tablespoon of June fresh soy sauce and 1 2 tablespoons of braised soy sauce until the color is red and bright.

Pour in an appropriate amount of boiling water and bring to a boil over high heat.

Stack in the fried small yellow croaker, turn to low heat and cover and cook for 5 minutes.

Drain the soup over high heat and sprinkle in the green onion and chili rings.

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).

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.

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.