I have cooked braised yellow croaker many times, which is my best hard dish since I cooked. At first, I bought small yellow croaker from the supermarket and slowly explored it. Now, cooking large yellow croaker makes perfect. Finally, I have some tips and concerns about cooking fish myself to share with you.

Materials?

A large yellow croaker (about two Jin)

A little onion, ginger and garlic (added according to your own taste)

About 30ml soy sauce.

The delicious soy sauce is about 15 ml.

About 8 ml of soy sauce.

About 8 ml of balsamic vinegar.

Rock sugar is added according to your own taste.

Rapeseed oil is 3-4 times that of normal cooking.

Braised large yellow croaker?

Prepare materials.

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Cut the sides of the fish diagonally and season with a little salt and pepper. Remember to rub it on both sides and inside of the fish. Put the onion, ginger and garlic into the fish belly and marinate in the refrigerator 15 minutes. Remember to wipe off the water in the fish body and belly with kitchen paper after pickling.

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Prepare to fry fish. Cold oil in a hot pan, pour 2-3 times more oil than usual, turn the fire to the maximum, add a pinch of salt when the oil temperature rises and there is no smoke, and shake the pan a few times to make the salt fully saturate the water in the oil to avoid being scalded by spilled oil droplets when frying fish.

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Start frying fish. When the oil smokes slightly, lift the fish tail and slowly slide the fish in along the edge of the pot. If you are afraid of hot oil spilling, you can cover the pot. Fry on medium fire 1-2 minutes, during which the pan can be tilted until the head and tail of the fish are fried. Then turn over and operate on the other side as above.

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When the fish is almost cooked, you can take out the excess oil.

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Then cook the fish. Keep the fire burning. Pour boiling water just less than half of the fish, add onion, ginger, garlic, all kinds of soy sauce, vinegar and rock sugar. Because the yellow croaker is tender and does not turn over in the middle. Use a spoon to pour the soup on both sides of the fish on the side where the fish is not immersed in the soup to make it delicious. After receiving the soup, you can taste the taste of the soup and adjust it according to your own taste.

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Finally, put on a plate and sprinkle with chopped green onion.

A plate of delicious, sweet and delicious yellow croaker is ready. Let's go!

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skill

In order to minimize the splash of hot oil when frying fish, it is necessary to remove the water that may be contained in the oil (put a little salt) and dry the fish surface. I use a nonstick pan. If it's an iron pot, I'll put ginger on the bottom of the pot when it's hot before I pour the oil to prevent the fish skin from sticking to the bottom of the pot when frying.

Later, I made woks several times, and found that the trick of not touching fish skin in woks is to burn woks until they smoke, then pour oil, then wipe the bottom of the wok with ginger, then pour oil, and shake the oil with some salt. In this way, the probability of fish skin being touched is relatively low. Of course, if you want to make the wok non-sticky, you need proper maintenance. It is recommended to look at Wang Gang's iron pot maintenance skills, so the maintained iron pot really does not stick.