Braised Pseudosciaena crocea

I've cooked braised Pseudosciaena crocea many times, which is a hard dish that I'm good at since I cooked. At first, I bought small yellow croaker from the supermarket and slowly groped for it. Now, practice makes perfect when making large yellow croaker. Finally, I have some tips and care about making my own fish to share with you.

materials?

one large yellow croaker (about two Jin)

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

about 3 ml of soy sauce

about 15 ml of soy sauce with extremely fresh flavor

about 8 ml of soy sauce with soy sauce with soy sauce

about 8 ml of balsamic vinegar

Add crystal sugar according to your own taste

Rapeseed oil is usually used for cooking.

prepare materials.

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Cut the fish diagonally on both sides and season with a little salt and pepper. Remember to rub it on both sides and inside the fish. Put onion, ginger and garlic into the belly of the fish and marinate in the refrigerator for 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 pot, pour in 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, shake the pot a few times, so that the salt can fully saturate the water in the oil, so as to avoid being scalded by spilled oil droplets when frying fish.

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to 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 splashing, you can cover the pot. Fry for 1-2 minutes on medium heat, during which the pan can be tilted and fried until the head and tail of the fish are deep. Then turn over and operate the other side as above.

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

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and then cook the fish. Keep the fire burning throughout. Pour boiling water just less than half of the fish, add onion, ginger and garlic, all kinds of soy sauce, vinegar and rock sugar. Because the yellow croaker is tender, it doesn't turn over in the middle. Keep pouring the soup on both sides of the fish with a spoon on the side that is not immersed in the soup to make it tasty. When the soup is received, you can taste the soup and adjust it according to your own taste.

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Finally, serve the plate and sprinkle with chopped green onion.

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

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Tips

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 on it), and it is necessary to dry the fish surface. I use a non-stick pan. If it is an iron pan, I should wipe it with ginger at the bottom of the pan when the pan is hot before pouring oil to prevent the fish skin from sticking to the bottom of the pan when frying.

Later, I made it in an iron pan several times. I found that the trick of not touching fish skin in an iron pan is to burn the pan until it smokes before pouring oil, then wipe the bottom of the pan with ginger slices, then pour oil, and sprinkle some salt in the oil to shake it. In this way, the probability of fish skin being stained is relatively low. Of course, proper maintenance is needed if the iron pot is to be non-stick. It is recommended to look at Wang Gang's iron pot maintenance skills, so the iron pot that has been maintained really does not touch.