Yellow bone fish is also called "water wasp" in rural areas of China. Why does it have this title? Because I swam in the river when I was a child, I was often stung by these yellow croaker. Because it bites people, it is called "water wasp" in our countryside. Although they sting, they are a delicious food.

Many people think that yellow croaker stings people and contains a lot of mucus, so many people don't like it. But in the eyes of our chef, this is a delicious dish. Yellow croaker can be said to be one of the most tender fish, with few thorns (only one main thorn). Braised yellow croaker is really delicious to cook, and it is very simple to cook. Let's share it in detail.

A method for prepare braised yellow croaker has fresh and tender meat, delicious taste and simple operation.

Ingredients: 700g of yellow croaker.

Ingredients: 200g old tofu, 30g pickled pepper, 10g finger pepper (not spicy), chives, coriander, a little perilla leaves, ginger and garlic.

Seasoning: salt, cooking wine, starch, oyster sauce, soy sauce.

& gt& gt& gt& gt& gt manufacturing steps

The first step is the selection of yellow croaker: when buying yellow croaker, choose a medium-sized one, the big one can't taste, the small one tastes better, and then ask the stall owner to help kill it.

Step 2: Remove mucus: The newly bought yellow croaker contains more mucus. First, wash the yellow croaker to remove blood, add salt, cooking wine and starch to the yellow croaker, then catch the yellow croaker by hand, then rinse it with clear water and drain it for later use.

Step 3: Prepare materials: Dice the old tofu and soak it in salt water for later use. Chop sweet pepper, cut chives and coriander, slice ginger and garlic for later use.

Step 4: Cooking process: heat the pan to cool the oil pan once, then add a little base oil, then add ginger slices, press the ginger slices with a spatula and wipe the pan once. When the oil temperature is 30% hot, add croaker. Just put it in the pot, don't stir fry, stir fry on medium heat, then slowly shake the pot hard, then pour a little cooking wine from the side of the pot to remove the fishy smell and enhance the fragrance, fry on medium heat until both sides are slightly yellow, then add garlic slices and pickled peppers and stir fry.

Step 5: Take out the pot: put the yellow croaker in the pot and cook for five minutes, then turn to high fire to collect the juice, and the juice becomes thick. At this time, add shallots, coriander and perilla to add flavor, cook until it is broken, and then take it out of the pot and put it on the plate. A plate of spicy and delicious braised yellow croaker is completely ready.

Making skills of yellow croaker

1. Mucus must be removed before making yellow croaker, because these mucilages are the main source of fishy smell.

2. Slide the pan before frying the croaker, and then wipe the pan with ginger to prevent the croaker from sticking to the pan when frying.

3. Finally, the purpose of adding perilla is to increase fragrance, so you don't need to add it if you don't like it. Adding perilla must be added at the end, but adding it in advance can't improve the taste, because perilla is volatile and is usually added at the end of the dish.

"Question Answering" of Content Summary

1. Why does my braised yellow bone fish taste so strong?

A: The main reason for the fishy smell of braised yellow croaker is that the mucus and blood are not completely removed: the main fishy smell of yellow croaker comes from mucus and blood, so it is necessary to wash the blood with clear water first, and then suck the mucus with starch, salt and cooking wine, so as to completely remove the mucus. The function of starch is adsorption, which can better adsorb mucus and then wash it off. (You can also scald the yellow croaker with warm water of about 60℃, or remove mucus. )

2. Why is the meat quality of braised yellow croaker not tender, but "very firewood"?

There are two main reasons why the meat quality of braised yellow croaker is not tender: ① Yellow croaker can't be marinated in advance: many friends will marinate it with salt before making yellow croaker to make it tasty. Actually, this is not right. If the yellow croaker is salted before making, it will dehydrate and the braised yellow croaker will become tender.

② The yellow croaker is fried too dry: When frying the yellow croaker, don't fry the fish too burnt, so that the fried yellow croaker has no water and will definitely become "very firewood" to eat, not to mention fresh and tender. The correct way is to fry until it is slightly yellow, so that the yellow croaker is fragrant and tender.

3. When I cooked the yellow croaker, I had already made the taste. Why did the last yellow croaker get salty?

Answer: When cooking yellow croaker with seasoning, don't adjust the taste of yellow croaker to be lighter than normal, because there will be less juice in the cooking process and eventually the juice will be collected. If the taste is adjusted at first, the taste will become salty at the end of juice collection. The correct way should be a little salty.