Large yellow croaker with scallion oil
1. Slaughter the fish, wash it, and cut a knife every 3 cm at the thick meat on both sides of the fish.
2. Put the wok on strong fire, scoop in clear water to boil, soak in fish, add onion and ginger slices, boil Shao wine, cover the lid and switch to low fire. Keep it slightly boiling.
3. When the fish is tender, pick it up and put it on the plate. Mix shredded ginger, salt, Shaoxing wine, soy sauce, sugar, pepper, monosodium glutamate and 100g boiled fish soup in a small bowl, pour it on the fish and sprinkle with shredded onion.
4. Add peanut oil to the wok, heat it to 90% heat (about 225 degrees), and pour it on the shredded onion.
Braised large yellow croaker
1. Clean the yellow croaker, rinse it with clear water, cut several sections diagonally on both sides of the fish, put the onion slices and ginger slices into the knife edges on both sides, and also put the ginger slices and onion slices into the viscera, pour in the cooking wine and soy sauce of the fish, cover it with plastic wrap, marinate it in the refrigerator for 30 minutes, then take it out, 15 minutes to turn over.
2. Take out the pickled onions and ginger and put them in a bowl for later use. Beat an egg and sprinkle it on the plate. Dip the fish in the egg paste and fry it in a 50% hot oil pan. Fry until golden on both sides, and take out for later use.
3. Add a little olive oil to another pot, add pickled onion and ginger, then pour the fried yellow croaker into the pot, add two fragrant leaves, a little fennel, a little aniseed, add braised soy sauce and a little cooking wine, add a can of beer (no water is needed, the beer is fresher and more delicious when cooked), add pepper water, cover and stew for 15 minutes.
Large yellow croaker in tomato sauce
Wash and drain large yellow croaker. Drainage is very important. If it is not dry enough, it will burn easily and break the skin.
Half a tomato, sliced. Cut the colored pepper into small pieces, cut the onion into sections and slice the ginger.
Add oil to the pot, stir-fry the colored peppers until they are almost cooked, and take them out for use.
Stir-fry fresh tomato slices in oil pan, then add tomato sauce and a little water and stew for half a minute. Take out the fried tomato sauce for later use.
Rinse the water in the pot, re-oil, add onion and ginger and stir fry. When the scallion turns brown, take out the dried scallion and ginger and pour them into the bowl of colored pepper blocks for later use.
Reduce the heat, put the yellow croaker in the boiled onion oil, and slowly fry for seven or eight minutes until both sides are cooked.
Pour in the fried tomato sauce, colored pepper, onion and ginger, add a little water, add a little sugar and salt, and cook for five minutes on low heat.
Turn the yellow croaker over and cook for another five minutes. The purpose is to make the tomato flavor fully penetrate into both sides of the yellow croaker and make it more tasty. At the same time, the taste of soup can be fine-tuned according to personal preference.