bad yellow croaker: raw material: yellow croaker tail (about 125g), 5g of seasoning, 15g of salt, 2 slices of fragrant leaves and 5g of Shaoxing wine. 1. Cut the yellow croaker open, remove the dirt and wash it. Stir the salt, fragrant leaves and Shaoxing wine evenly in the bad brine; 2. Pour the oil into the pot and burn it to 8% heat. Add the small yellow croaker and pick it up after eight minutes; 3. Soak the small yellow croaker in the bittern for about 2 hours, and then put it on the plate. Features suggest that the oil paddling time of small yellow croaker should not be too long. Preparation: 1 minutes cooking: 2 hours [nutritional analysis] Yellow croaker Yellow croaker, also known as "yellow croaker", belongs to the family Cephalotaxus. Yellow croaker is one of the main economic marine fish in China. Its meat is tender and nutritious, and it is a high-quality edible fish species. Besides being used for fresh food, it can also be processed into flavor and characteristic aquatic products. Yellow croaker is divided into large yellow croaker and small yellow croaker. Nutrition and Efficacy Yellow croaker can invigorate the stomach, stop dysentery, improve eyesight and soothe the nerves, and can treat chronic physical weakness, lack of qi, dizziness, fatigue, diarrhea due to spleen deficiency and edema of limbs. Yellow croaker contains a variety of amino acids, and its extract can be used as a rehabilitation agent and therapeutic agent for cancer patients, such as hydrolyzed protein made from yellow croaker, which is a good protein supplement for cancer patients. The swim bladder of yellow croaker can be fried and refined into glue, and then baked into swim bladder glue, which has the effects of invigorating vitality and regulating qi and blood. Rhubarb swim bladder can be fried with fragrant oil, crushed and swallowed to treat esophageal cancer and gastric cancer. In addition, eating yellow croaker can stimulate appetite and prevent spleen and stomach diseases and urinary calculi. The content of protein in yellow croaker is as high as 18%, which is higher than that of many other fish, and it has no broken thorns, so it is most suitable for the elderly, children and the sick. Nutritionist health tips those who are fat and hot should not eat more, otherwise they are prone to sores and blisters; People with excessive phlegm, asthma and allergic constitution should eat carefully. In addition, yellow croaker can't be fried with beef and sheep oil. Suitable for people and generally edible. Anemia, dizziness and chronic illness are more suitable for people who are weak. The application amount is about 1 each time. Cooking methods can be fried, roasted, stewed, steamed, boiled, smoked, fried, rinsed, etc., and can also be made into bacon. It is especially suggested that people with insomnia should always cook. After fresh yellow croaker is cut and salted and dried in the sun, the yellow croaker is white-dried: it is called yellow croaker (xi m 4 ng). After fine processing, Zhoushan yellow croaker is white, round, delicious, salty and palatable, rich in protein and appropriate amount of fat, and has the functions of appetizing, clearing away fire, promoting fluid production and promoting blood circulation. Stewed yellow croaker with ginger can make up for women's deficiency after delivery. Baked pork with yellow croaker is one of the most distinctive local dishes used by Dinghai people in Zhejiang Province to entertain guests. Characteristics: tender and delicious meat, unique taste. Ingredients: Rich in protein, fat, protein, fat, calcium, scales, potassium, vitamin A and other ingredients. Yellow croaker fish cold dishes aquatic products characteristic color: milky white. Features: fresh and light, accompanied by wine and delicacies. Raw materials: Yellow croaker (2 pieces weigh about 2.5 kilograms) Seasoning: 15 grams of refined salt, 5 grams of white wine, 25 grams of ginger juice and 1 grams of chives. Production process ① Scrape the scales of yellow croaker, dig the gills, tear off the dorsal fin and cut off the fish tail. Cut the knife from the back, cut the fish head into male and female, do not cut the belly of the fish, remove the internal organs and dirt, wash and drain. ② Spread the yellow croaker flat on the chopping board, sprinkle with refined salt, white wine, chives and ginger juice, and sprinkle more male slices. Then put it in a container for 4-5 hours, take it out and string it on the head of the yellow croaker, tie it, hang it in a ventilated and cool place, and blow it for 3-4 days. (3) Rinse the yellow croaker with clear water, cut it into large sections, put it in a steamer, steam it on high fire for about 2 minutes, take it out after cooking, and tear it up and plate it after cooling. Fresh Pseudosciaena crocea (about 6g) is washed and broken from the back of the fish, and the viscera and gills are taken out. Add about 3g of salt, 5g of monosodium glutamate, 3g of pepper, 1g of yellow wine, 1g of shallots, 1g of ginger slices, and a little pepper, which are evenly mixed and submerged for 3 hours, and then hung in a ventilated place for about 12h. At this time, the skin of the fish is a little crusted, and the fish looks dry, so you can wash the fish slightly (keep the fish salty). Put it on a plate, boil it in edamame water for 1 minute, rinse it with cold water to remove the skin and put it on the top of the yellow croaker. Sprinkle 5 grams of monosodium glutamate, 1 grams of chicken essence, 1 grams of peanut oil and 5 grams of yellow rice wine evenly. Just steam it in a cage for about 8 minutes. Features: The taste is fragrant and glutinous, the fish is tough, and the large yellow croaker is rich in nutrition. Note: When it is submerged, the large yellow croaker should have a little more salt, but not too salty.