Main Ingredients

1 yellow croaker

Seasoning

Salad oil

Moderate

Salt

4g

Soy sauce

Moderate

Vinegar

Moderate

Chicken essence

2g

Onion

5g

Ginger

1 small piece

Garlic

5g

Anise

2pcs

Material Wine

Moderate amount

Sugar

2g

Methods for Braised Yellow Croaker

1.Tear the iron skin:

You can use a knife to make a small cut first, and then tear it by hand. The picture below, harder to see some, I really do not want to post, but I am afraid that it is not clear

2. not open the intestine:

The gills and other fish will be treated cleanly, and then with scissors, in the anus of the fish, cut a 1 cm long small mouth, so that the fish's intestines cut off. Then use a pair of chopsticks, from the mouth of the fish into the fish belly, after rotating, it will be able to fish guts, from the fish belly out

3. Fish fried hard:

Fish washed and scraped after the scales, in the pot before the fish on both sides of the knife cuts, due to the yellowtail fish is a garlic cloves of meat; a thorn, it's delicate meat, in order to prevent the fish from crushing the fish, two sides of the body of the fish should be cut with a different knife cuts. One side is a word mouth; one side is a cross mouth

The fish body to control the net water, no need to dip the flour, oil at 7 into the heat, into the yellow croaker, to fry to the fish body on both sides of the hard yellow, fish out of the spare

4. Don't toss:

Pot of oil, popping onion, ginger, garlic and star anise, pouring soy sauce; cooking wine; vinegar, put the fish into the fish, put the water into the fish to the half of the fish, turn on the small fire, the water opened up! Seasoned with salt; chicken essence; sugar, constantly using a hand spoon to fish body pouring sprinkle fish soup, do not have to turn one, about 15 minutes

The fish will be served on a plate, the pot of the remaining soup thickening, pouring on the fish can be

Cooking tips

advantages of the outstanding fish, there are also its shortcomings:

1, poorly handled fishy heavy, yellowtail fish in the pot before the stew was not processed, stewed out of the fish, very fishy.

2, because it is a thorn, garlic clove meat, as if it is building a high building of cement without steel inside, the fish is not strong. It is also easy to stew the fish is not shaped.

Pay attention to three points, you can overcome the above shortcomings:

1, tearing the iron skin: yellow croaker fish fishy, mainly from the fish head above the fish skin, because it is very fishy, so call him iron skin. It is located in the fish eyes of the upper two sides, in the treatment before entering the pot, to tear it off. In fact, if you eat yourself, not a banquet, my lover advocates, simply do not fish head, and do not want to look good, more economical.

2, not open: because the yellow croaker body only a thorn, and still garlic clove meat, can not be tossed. So take the viscera of the fish body, do not planing open the belly of the fish or fish belly open, fish into the pot, after a stew will be very easy to rot. Fish guts should be taken out from the mouth of the fish.

3, fish fried hard: because the yellowtail fish can not be tossed, so when frying fish, the oil should be wide, and to fry the skin hard some, so that the yellowtail fish more firm some.

4, do not toss: stewed fish, fish in the pot do not turn over, that is, do not toss, with a handful of spoons, constantly hot soup, poured on top of the fish stewed for 15 minutes, that is, we people have to pour 15 minutes, that is, do not toss the fish to toss.