Ingredients: Pseudosciaena crocea 500g chives 2 ginger1small pepper 250g flour.

Seasoning: 500g edible oil (60g actual consumption), cooking wine1/2 tablespoons pepper and salt, a little pepper powder, a little refined salt, 3 tablespoons monosodium glutamate1/2 tablespoons.

Practice:

1. Remove viscera and gills of small yellow croaker and wash it; Wash the scallion and cut into sections, and shred the scallion leaves; Wash ginger, partially slice and partially mince;

2. Put salt, monosodium glutamate, cooking wine, onion, ginger and pepper in a large bowl of small yellow croaker and marinate for two hours;

3. Pick up pepper, onion and ginger slices, sprinkle dry flour in the basin and wrap the fish evenly;

4. Pour the oil into the pot, heat it, adjust the medium heat, drop the small yellow croaker one by one, and fry until golden brown.

5. Adjust the fire, heat the oil, pour the fish in again, and fry it again, so that the skin is crispy and can be taken out;

6. Dish the small yellow croaker and sprinkle with shredded onion, Jiang Mo, salt and pepper and Chili powder.

Stewed tofu with small yellow croaker

Raw materials:

Small yellow croaker, tofu

Accessories:

Cooking wine, salt, sugar, chicken essence, soy sauce, onion, ginger, pepper, star anise, starch, garlic and edible oil.

Practice:

1. Wash the small yellow croaker, dip it in a little starch, cut the tofu into long strips, blanch it with boiling water and take it out. Wash the onion, ginger and garlic and cut it into powder;

2. Put the fish into the pot one by one and fry them until they are 80% ripe, then remove them for later use.

3. Leave the remaining oil in the pan, add star anise, pepper, onion, ginger and garlic to stir-fry until fragrant, add soy sauce, salt, sugar, cooking wine and chicken essence, pour in small yellow croaker and tofu and stew for 10 minute.

Features:

The fish is fresh and tender with unique flavor.

Sweet and sour small yellow croaker

Materials:

3 small yellow croaker, red pepper 1 piece, shredded ginger.

Practice:

1 Small yellow croaker is cut, cleaned and pickled with salt, cooking wine and garlic 1 hour.

2 seasoning with sugar 1 tablespoon, vinegar 2 tablespoons, soy sauce 1 tablespoon, water 3 tablespoons and stir well.

3 put oil in the pot, remove garlic from the small yellow croaker, put it in oil lightly, and fry until golden. Usually the meat will separate from the inside. After frying, put it in a plate.

4 use the remaining oil in the pot, stir-fry shredded ginger and red and spicy silk for fragrance. Add small yellow croaker and seasoning in 2, cover and simmer for 2 minutes.

note:

1 The small yellow croaker must be fried golden, otherwise it will be rotten when cooked in the fourth step.

The proportion of sweet and sour in seasoning is according to your own preference. I like something sweet and sour.

Small yellow croaker

Raw material formula: 60kg of dried fish, 35kg of alcohol, 2.5-3.5kg of spices (spiced, pepper, etc.) and a little vegetable oil.

Production method 1. Selection of raw materials: The raw materials of bad fish must be fresh, of the same quality, salty and fresh, or the best products marinated with light salt, otherwise the bad products with good flavor cannot be obtained.

2. Raw material treatment: the fish head and two black intestines are removed from the selected raw materials, and the edible parts of the internal organs, namely liver, seeds, swim bladder and fish scales, are scraped off, and washed in clean water. If the fish is too salty, it can be soaked in clean water for 30 ~ 60 minutes to facilitate desalination. Take the fish out of the water, put it in a bamboo basket with the head down and the tail up, drain it for10 ~ 20 minutes, and then get out of the sun.

3. Sunlight: put up a shelf with reed curtains, 0.5 ~1m above the ground, and lay the fish neatly on the reed curtains. Turn it over once a day. The inedible parts such as tail and fin can be cut off during sun exposure. In case of the scorching sun at noon, it must be covered with reed curtains to prevent the sun from getting hot. Sunlight for about 3 days in normal weather. The degree of dryness can be tested by pressing the appearance of fish belly with your fingers, which is as strong as human muscles. Never over-dry, so as not to be difficult to steam after bad cooking, with excellent taste and bad flavor. But it can't be dry enough to make the fish soft and unpalatable after bad cooking. Generally, the yield after drying is about 50%.

4. Installation of the altar: firstly, check whether the altar leaks gas, and then clean it and wipe it dry to prevent it from leaving raw water; Then, dip the dried fish in the prepared bad ingredients one by one and marinate them in the jar. When entering the altar, the fish lay flat on the bottom of the altar, gently press it with your fingers and arrange it neatly; Add 2 ~ 3 cm thick distiller's grains to each layer, and make each layer worse until it is full. A small amount of sorghum wine can be added to the top surface, plus a small amount of spiced and vegetable oil. Net load per jar15 ~ 25 kg.

5. Sealing and preservation: after filling the jar, seal the jar mouth with kraft paper, or tie it tightly with cloth, then seal it with mud and chaff, and store it in a cool place. Always check for odor and air leakage. After 30 ~ 50 days, the altar can be eaten. Every time the altar is opened, it must be covered immediately to facilitate long-term preservation.

Spicy small yellow croaker

Remove the head and tail of small yellow croaker, add ginger cooking wine and salt to marinate.

Auxiliary materials: garlic pickled pepper, millet pepper and ginger granules.

Put oil in the pot, add pepper and dried pepper, and beat them out after discoloration. Add the auxiliary materials prepared before, stir-fry until fragrant,

Pour in small yellow croaker, add a little water, stew until cooked, and take out the pot.

Steamed small yellow croaker

Ingredients: five small yellow croaker (about six taels)

Seasoning: salt, monosodium glutamate, onion, ginger and wine.

Preparation: The small yellow croaker is cleaned by removing scales and internal organs, and the salt is rubbed around the fish by hand. It is placed in a basin, with monosodium glutamate and wine, and the onion and ginger pieces are placed on it.

Practice: put water in the steamer, put the basin in the steamer, open fire and boil, and turn to low heat for about ten minutes to finish.

Braised small yellow croaker

Raw materials:

Small yellow croaker, old tofu, ginger, old onion, garlic cloves, a little parsley, four petals of flowers, broth, soy sauce, soy sauce, white sugar, Shaoxing wine, monosodium glutamate, balsamic vinegar, sesame oil and salad oil.

Making:

1, the washed small yellow croaker is fried in the oil pan and taken out. Cut the old tofu into pieces the size of matches.

2, wok on fire, put a little oil, add ginger, onion, garlic to fry until fragrant, add small yellow croaker (coded) to add broth, bring soy sauce, soy sauce, sugar, balsamic vinegar and Shaoxing wine to a low heat for about 10 minute to change to a high heat, add monosodium glutamate, collect thick juice, pour sesame oil and serve.

Features:

Huang Liang color, strong taste and palatability.

Practice of pepper small yellow croaker

Small yellow croaker 300 grams.

Seasoning:

Salad oil is about 350g; (a) Two tablespoons of Shaoxing wine, one tablespoon of refined salt, one tablespoon of monosodium glutamate and pepper, one egg white and 0/00g of flour.

Practice:

1, wash and drain the small yellow croaker, add appropriate amount of water, mix with seasoning (a) to form a batter, and apply it to the surface of the small yellow croaker.

2, take a plate, pour salad oil, high fire 15 minutes later, put the fish one by one, high fire for about 2 minutes, and the fish will float out of the oil and appear golden yellow.