Colorful braised yellow croaker

[Main and auxiliary ingredients]

1 large yellow croaker 750g 25g diced cooked chicken breast

Boiled shrimp 25g green beans 25g

25g cooked ham diced 10g green onion

25g chicken cake diced 50g white sugar

25g Shaoxing wine 100 dry starch grams

25 grams of vinegar, 50 grams of wet starch

3 grams of refined salt, 3,000 grams of cooked vegetable oil

50 grams of bean paste (approximately 75 grams consumed)

25g MSG, 75g cooked lard

250g clear soup

[Cooking method]

1 Yellow croaker, remove the internal organs and wash , cut off the pectoral fins and dorsal fins, make fine cross-shaped cuts on both sides of the fish body, apply 1 gram of refined salt, sprinkle with 10 grams of Shaoxing wine to marinate slightly, and pat on dry starch. 2. Set the wok over high heat, add cooked vegetable oil, and heat it until it is 70% hot. Place the yellow croaker in the pan and deep-fry until golden brown. Then switch to low heat and deep-fry until crispy on the outside and cooked on the inside. Remove and place on a plate.

3 Take another wok, add 25 grams of cooked lard, heat it to 60% heat, add 5 grams of green onions and stir-fry briefly, quickly add the diced chicken cakes and chicken breasts and stir-fry. Cook 15 grams of Shaoxing wine, add tomato sauce, white sugar, 2 grams of refined salt, shrimps, green beans, MSG, clear soup and vinegar. Bring to a boil, thicken with wet starch, top with 50 grams of cooked lard, and mix well to form a marinade. Pour it over the fish, sprinkle with 5 grams of cooked ham and scallions, and serve. [Key to the process] Deep-fried yellow croaker is set over high heat to set the color, dipped in low heat and deep-fried until thoroughly cooked, golden in color, crispy on the outside and tender on the inside.

[Flavour characteristics]

"Colorful yellow croaker" is a traditional famous dish in Ningbo and Zhoushan areas. Yellow croaker is delicious, with plump and firm meat. It is cooked with high-quality auxiliary ingredients such as ham and chicken.

Fried braised yellow croaker

[Main ingredients and accessories]

1 large yellow croaker 50g soy sauce

1000g vinegar 60g

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15 grams of green beans 1 5 grams of refined salt

15 grams of water chestnut meat 2 egg yolks

10 grams of green onion 75 grams of dry starch

5 minced ginger 30 grams of wet starch

5 grams of minced garlic 2000 grams of cooked vegetable oil

75 grams of white sugar (approximately 200 grams consumed)

50 grams of Shaoxing wine

[Cooking method]

1 Open the yellow croaker, remove the internal organs, wash it, chop off the pectoral fins and dorsal fins, cut peony knives on both sides of the fish body, sprinkle with refined salt and Shaojiu wine 15 grams, slightly behind the armpit, apply egg yolk liquid and pat on dry starch. Cut water chestnut meat into nail slices.

2 Set the wok over high heat, add cooked vegetable oil and heat it until it is 70% hot. Place the yellow croaker in the pan and fry until the skin is crispy. Remove and place in a large waist basin. Take another wok and place it on a high fire, add 25 grams of cooked vegetable oil, add onions, ginger, garlic, green beans and water chestnut slices, stir-fry briefly, add 35 grams of Shaoxing wine, soy sauce, white sugar and 200 grams of boiling water, add vinegar Dilute the wet starch to thicken the sauce, add 50 grams of boiling oil and mix well. When bubbles appear, pour it quickly over the fish and serve.

[Key to craftsmanship] thicken the second-rate gravy, push it evenly with a hand spoon, open it to bubble, the starch will be cooked thoroughly, and the juice will be bright and the gravy will be bright. [Flavour characteristics] "Fried yellow croaker" is a famous traditional dish in Wenzhou. The hot fish is topped with hot gravy, making sizzling sounds and rolling bubbles, which can really enliven the atmosphere of the feast. In the old days, it was called "Xiangtang cuisine", which is crispy on the outside and tender on the inside, sweet and sour.

Yellow croaker with green onion oil

[Main and auxiliary ingredients]

1 large yellow croaker 750g white sugar 5g

40g shredded green onion soy sauce 20 grams

30 grams of onion knots 1 5 grams of refined salt

10 grams of shredded ginger 30 grams of Shaoxing wine

20 grams of ginger slices 4 grams of MSG

2 grams of pepper, 80 grams of peanut oil

[Cooking method]

1. Open the yellow croaker, remove the internal organs, wash, and chop off the pectoral and dorsal fins. Make cuts every 3 cm in the thick meat on both sides of the fish body.

2 Set the wok over high heat, ladle in water and bring to a boil, submerge the fish, add green onions, ginger slices and 15 grams of Shaoxing wine. After boiling, cover the pot. Switch to low heat and maintain a slight boil. When the fish is tender and cooked, remove it and put it on a plate. Put ginger, refined salt, 15 grams of Shaoxing wine, soy sauce, sugar, pepper, monosodium glutamate and 100 grams of fish stock in a small bowl and mix thoroughly, pour it on the fish and sprinkle with scallions. Pour peanut oil into the wok, heat over high heat until it is 90% hot, pour it over the shredded green onions and serve.

[Key points of craftsmanship] Must be mastered when making: first, use water to conduct heat and mature, seasoning is light and elegant, highlighting the original flavor. Therefore, fish that is not fresh enough should not be used; secondly, tender but not raw is the firework requirement of this dish. Once the fish is boiled in the pot, use low heat to cook the fish until it is boiling. The outside will be batter and the inside will be raw. Control the heat accurately. , it should be taken out of the pot in time when it is cooked, otherwise, the freshness will be lost, the meat will become dull, and the shape will collapse; thirdly, the aroma of green onions is the flavor characteristic of this dish, and the oil for pouring green onions must be boiled with oil. The tangy onion aroma comes out. [Flavor characteristics] Yellow croaker comes in different sizes. It is a warm-water migratory fish and is mainly distributed in the southern part of the Yellow Sea, the East China Sea and the South China Sea. Large yellow croaker, small yellow croaker, hairtail, and squid are the four major marine economic fish in my country. The large and small yellow croakers are similar in appearance, with the large yellow croaker having smaller scales and the small yellow croaker having larger scales. The tail stalk of large yellow croaker is longer than that of small yellow croaker. The lower lip of the large yellow croaker is longer than the upper lip, and the front end is round, while the upper and lower lips of the small yellow croaker are equal in length, and the front end is pointed. The meat is tender, garlic-shaped, and tastes fragrant and tender. "Yellow croaker with scallion oil" is a famous local dish in Wenzhou. It is famous for its three characteristics: freshness, tenderness and fragrance, and is deeply favored by diners.

Yellow croaker wrapped in bean curd skin

[Main ingredients and accessories]

400g pure yellow croaker meat 1g MSG

4 pieces of tofu skin 1 egg

2 coriander leaves 5 grams dry starch 1 5 grams

15 grams minced green onion 1 small dish vinegar

5 grams Shaoxing wine tomato sauce 1 small dish

5 grams of refined salt, 1000 grams of cooked vegetable oil

5 grams of pepper salt (approximately 75 grams consumed)

[Cooking method]

1 Crack the eggs and beat the egg whites and egg yolks separately. Peel the yellow croaker meat, cut it into 7 cm long strips, and then slice it into 2 cm wide and 1 cm thick slices. Add egg white, refined salt, 10 grams of minced green onion, MSG, Shaoxing wine and starch and mix well.

2 Moisten the tofu skins with a wet towel until soft, flatten them one by one, tear off the edges, apply egg yolk liquid, place the mixed fish meat on 4 tofu skins, and roll them one by one. Strips, lift them a few times with your hands, and cut into 5 cm long diamond-shaped pieces.

3 Set the frying pan over high heat, add cooked vegetable oil, and heat until it is 40% hot. Put the fish pieces into the oil pan one by one, flipping occasionally, and fry until light yellow. Remove with a slotted spoon and wait until the oil is warm. When it reaches 50% heat, put the fish pieces into the pan and fry again until golden brown, remove and put on a plate, sprinkle with pepper salt, 5 grams of green onion, and surround with coriander leaves. When serving, add vinegar and ketchup sauce to one dish each. [Process Key] 1. It is best to steam the oily skin until it becomes soft. 2. The fried fish pieces should be fried in heavy oil, the first time to set the shape and color, and the second time to fry them thoroughly and crispy. [Flavour characteristics] "Yellow croaker wrapped in bean curd skin" is a traditional famous dish in Ningbo with a history of more than 100 years. It is made of pure yellow croaker wrapped in soybean oil skin and fried. This dish is golden in color, has crispy oily skin, fresh and tender meat filling, and is full of fragrance. It tastes better when served with vinegar, tomato sauce, etc.

Yellow croaker soup

[Main and auxiliary ingredients]

200g pure yellow croaker meat, 3g minced green onion

50g tender bamboo shoots, chopped green onion 5 grams

25 grams of cooked pig fat, 15 grams of Shaoxing wine

10 grams of cooked ham, 4 grams of refined salt

1 egg, 3 grams of MSG

10g ginger juice, 450g clear soup

3g minced ginger, 60g wet starch

75g cooked lard

[Cooking method]

1 Yellow croaker fillets are 4 cm long, 2 cm wide, and 1 cm thick. Cut the pig fat into nail slices, cut the tender bamboo shoots and cooked ham into pieces, and break up the dried eggs in a bowl.

2 Set the wok to medium heat, add 25 grams of cooked lard, add in green onions and minced ginger, stir-fry until fragrant, add fish fillets to the pan, add Shaoxing wine, ginger juice, clear soup, and minced bamboo shoots , refined salt, pig fat slices, boil and skim off the foam, add MSG, add wet starch, pour in egg liquid and 50 grams of cooked lard, push evenly with a spoon, put it in a soup plate, and sprinkle Minced green onions and cooked ham are ready to serve.

[Key to the process] Use wet starch to thicken the gravy. Do not stir quickly with a spoon. Let the starch bubble up and fully gelatinize, then the juice will be brighter and the gravy will be brighter.

[Flavour Characteristics]

The production of "yellow croaker soup" has a long history. According to records in "Spring Yues of Ten Continents" during the Daoguang period of the Qing Dynasty, there were teahouses and restaurants in Ningbo at that time. "Chilled Soup", "Sea Melon Seeds", etc. are now available on the market. "Ice fresh soup" is today's "yellow croaker soup". This dish pays attention to the original flavor of yellow croaker, which is soft, smooth, transparent, mellow and moist, and has a rich local flavor. It has been passed down to this day.

With fish tube

[Main ingredients and auxiliary ingredients]

1 large yellow croaker, 50 grams of shiitake mushrooms

1250 grams of pig net 100 grams of oil

50 grams of cooked ham, 25 grams of green onions

50 grams of cooked chicken breast, 10 grams of young ginger

2 grams of MSG, 15 grams of dry starch

3 5g refined salt 15g wet starch

15g Shaoxing wine 10g cooked chicken oil

50g clear soup

〔Cooking method 〕

1. Eviscerate the yellow croaker, remove the gills and internal organs, dissect and clean it, cut off the head, spine, and belly crotch, take the spine meat with skin on both sides, cut it into 26 butterfly slices, and cut off the skin. Spread it face down, lightly stain it with refined salt, Shaoxing wine and MSG, and remove the dry starch. Cut the chicken breast, cooked ham, mushrooms, ginger and green onions into shreds, place them one by one on one end of the fish fillets, then roll them into a tube shape, trim both ends, place them on a waist plate, and cover with pork net oil. . 2. Boil the water over high heat, steam the fish tube in a steamer, remove the pork net oil, set the wok over medium heat, decant the original soup, add clear soup to taste, thicken the gravy with wet starch, and pour in cooked chicken oil. , pour it on the fish roll and serve.

[Key to craftsmanship]

1 When placing the fish tube on the waist plate, apply a layer of oil on the bottom of the plate.

2. The "fish tube" has fine knife work and exquisite heat.

[Flavour Characteristics]

1 "Fish tube with tie" is a traditional famous dish in southern Zhejiang.

2 The finished dish of "Fish Tube with Tie" is golden and oily, and the golden fish skin is like a gold belt tied around the waist.

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