In the deep-frying process, pay attention to the oil to be more, the oil temperature should not be too hot, because too hot, the yellowtail to the hot oil in the fish skin contraction leads to skin breakage, deep-frying process, try to one side of the deep-fried, in the turn over, and, to work with the two hands so that the fish's head and body together turn, deep-frying the fish but also be careful to get out of the pot.
Then there is braised, the fried yellowtail fish back into the pot, pour the matching braised seasoning, this time attention can be appropriate in the seasoning more water, so that the soup covers the fish, mainly to reduce the number of times the turn over, or with a spoon will be seasoning soup constantly pouring on the top of the fish body, so that it is uniformly flavored.
Or hands with the yellowtail fish carefully loaded into the plate, and finally, dripping soup, basically the integrity of the yellowtail fish is still relatively considerable. Or steamed fish, the shape can also remain intact!
Because it is not a live fish, do not recommend steaming, if the fish is relatively large recommended braised, because do not want to snow fish no way to take the section of the frying system, the best and the largest method, but also pay attention to the details of the things to do in each restaurant is not the same as why ah, it is not the same skills, the following tells you how to cook yellowtail fish:
Raw materials: yellowtail fish (can be cut into segments), pork fat and thin meat , green garlic, bok choy 100 grams each, 10 grams of fresh ginger, 15 grams of scallions, 20 grams of wine, 15 grams of vinegar, 10 grams of soy sauce, 10 grams of sesame oil, 250 grams of peanut oil, 7.5 grams of refined salt.
Practice: 1, the live yellow croaker scrape off the scales, pull out the internal organs and gills, wash. In the fish body on both sides of the cut on the diagonal straight knife, with refined salt marinade.
2, pork fat and lean meat shredded, bok choy cut section.
3, frying pan with peanut oil, medium heat to 60% hot (about 150 ℃), with green onions, ginger slices bias fry a few times, pour into the shredded meat bias to break the blood, into the Shaoxing wine, vinegar, add soy sauce, broth, salt to boil, the fish into the pot simmering 20 minutes, sprinkled with bok choy, green garlic, drizzled with sesame oil Sheng Tang plate that is completed.
Features: the fish is soft, rotten and not surimi, mellow soup.