Yellow croaker with cabbage in open hearth

Ingredients: 2 yellow croaker, cabbage, pork, cooking wine, pepper, refined salt and monosodium glutamate.

practice: wash the cabbage and dice it. Chop the pork. Scale the yellow croaker, remove its internal organs and blanch it with a straight knife. Heat the oil in the pot, stir-fry the cabbage and pork, add the yellow croaker to fry, pour the broth, simmer for 31 minutes, move into a vessel, and season with seasoning.

dry fried croaker

raw materials: 3 small croaker, 15g refined salt, 81g dry flour and 251g edible vegetable oil.

practice: gut the small yellow croaker, wash it, put a flower knife on both sides of the fish, mix well with refined salt and marinate for 21 minutes. Put the wok on fire, add vegetable oil, heat it to 71%, pat the salted fish evenly to dry flour, and fry it in oil. When it is thoroughly fried and both sides are golden yellow, take it out and serve.

Sliced fish

Raw materials: 1 croaker, 411g spinach, 351g stock, 51g peanut oil, and appropriate amounts of refined salt, cooking wine, monosodium glutamate, chopped green onion, shredded ginger, water starch and sesame oil.

Practice: Remove scales, gills and internal organs from the fish, wash it, cut it into large pieces, put it in a bowl, and add refined salt, cooking wine and monosodium glutamate to mix and marinate. Choose spinach, wash it and cut it into sections. Put peanut oil in the wok, heat it, stir-fry the onion and ginger, pour in the stock, bring it to a boil, then put the salted fish pieces in the soup, simmer for 11 minutes, and when the soup turns white and thick, add spinach and bring it to a boil, take it out of the pot and pour sesame oil on it.

home-stewed small yellow flower

raw materials: 1 yellow croaker, 11 grams of flour paste, soy sauce, monosodium glutamate, sugar, onion, ginger and garlic, 51 grams of vinegar, 5 grams of refined salt, 21 grams of Shaoxing wine, 51 grams of salad oil and 15 grams of sesame oil.

practice: clean the fish, cut flowers on both sides, and fry in a 71% hot oil pan until golden brown. Heat the wok with base oil, add onion, ginger and garlic, stir-fry the sauce below, add soy sauce, vinegar, refined salt, monosodium glutamate, white sugar and Shaoxing wine, put the fish in, add fresh soup, bring to a boil with high fire, simmer for 21 minutes on low heat, and take off the pan and plate. Filter out impurities from the remaining soup, pour sesame oil on the fish.