The yellowtail has a big and small yellowtail points, the two and the sea fish together is known as China's three big sea products. Small yellowtail body small and large scales, mouth pointed, the key scattered in the Bohai Bay, Yellow Sea and East China Sea County, such as Qingdao, Qingdao, Bohai Bay, Liaodong Bay and East China Sea County, such as Qingdao, Qingdao, Bohai Bay, Liaodong Bay and Zhoushan Islands and other fish farms, Qingdao City, the number of production is more, the pre-productive period in March to May and September to December. The body of the small yellowtail is long and flat sideways, in the shape of a willow leaf, with a pointed mouth, otoliths inside the head, blackish brown on the back, light yellow on the two sides of the belly, scales of medium horizontal size, long dorsal fins, fluctuating right at the center, and bisecting caudal fins. The small yellowtail is tender and plentiful, with garlic clove shaped flesh, no spines, and a delicious flavor.

The yellowtail has no thorns and tender meat, especially suitable for children and the elderly to take, and cooking method is also easy, about the yellowtail of three ways, once can be learned, each way is its own small characteristics. The first method: stewed yellowtail: prepare in advance yellowtail (small) 3, onion and garlic, 2 tablespoons of red soy sauce, 2 tablespoons of rice wine, a little vinegar, half a tablespoon of sugar, salt and oil in moderation, a fragrant Lai 1 tree.

Specific method: first of all, the fish to solve the neat, abdominal cavity and the top of the head inside the black membrane is all torn neat, cleaned and drained, it is best to use the kitchen absorbent paper to wipe the water on its surface. Put the vegetable pot hot, and then into the oil, oil burning under the fish, do not move it, small fire frying. Subsequently gently shake the cauldron, very easy to turn it over, turn it over and fry again, fry both sides until orange brown. 3, add green onion and garlic stir-fry tender, then add the braised soy sauce and gently stir-fry well and then add no more than the body of the fish in cold water. Add sugar, salt and vinegar, stir and cover the lid, water to turn on low heat and grill for 10min. change to high heat to collect the juice, stir-fry the whole process of the color of the sugar to use a frying ladle to scoop the sauce to the body of the fish constantly dripping. The final flame off the plate sprinkled with fragrant Lai, delicious and tasty that is completed.

The second method: sauce yellowtail: prepare yellowtail 1 (1 catty), tapioca starch two tablespoons, two tablespoons of soy sauce, 1 tablespoon of oil, 2 sections of green onion, a few pieces of ginger, two cloves of garlic, 1 tablespoon of sugar, salt and oil in moderation, a small amount of sesame oil, a small scallion. Specific method: First, slaughter the yellow croaker well, peel off the fish scale flakes, remove the internal organs, the black membrane of the abdominal cavity should be removed, and the internal organs also need to be removed. The black mucous membrane of the internal structure of the chopped fish head also needs to be pulled neatly, and this black membrane is the origin of the fishy odor. Use kitchen paper to scrub the water on the body of the fish neatly, followed by its back close to the fish spine to make a cut, but do not have to be removed, so that the integrity of the fish can maintain the appearance of the design, but also convenient to let the fish into the flavor. Subsequently in the body of the fish pat a very thin layer of tapioca starch; onion and garlic are knives spare. 5, cool pot of boiling oil, first under the fish frying for a while on low heat, after the shape of the frying spoon can be gently shaking it. Then gently turn over and fry the fish on both sides until orange brown. Onion and garlic all loaded in, sautéed into a clear flavor. Add cold water up to four-fifths of the fish body, then add soy sauce, consumed oil, sugar and salt, stir gently to mix well and bring to a boil over high heat. Later, turn the fire into a civilian, do not have to cover the lid, use a frying spoon to tease the soup to the body of the fish, so ten to min up and down. Subsequently, large fire to reduce the juice, before removing the fire drizzle a small amount of sesame oil, you can remove the fire from the pot.

The third kind: yellowtail roasted tofu: prepare in advance yellowtail 1 (450 grams), tender tofu 1 small pieces, Haitian soy sauce 2 tablespoons, fresh soy sauce 2 tablespoons, 5 grams of green onions and garlic, salt and oil in moderation, a small scallion. Specific method: First, organize the yellowtail neatly, the black membrane of the abdominal cavity must be removed neatly, followed by cleaning and draining, it is best to use kitchen absorbent paper to scrub the fish body soothing. Onion and garlic knives; cool pan rolling oil, the yellowtail into the pan, small fire frying until both sides of the golden brown. No matter what kind of fish is burned, the fish is fried before cooking, which can prevent the fish from converging and becoming loose and unshapely in the course of burning. Then add green onions and garlic, stir-fry tender over moderate heat, then drizzle in the right amount of fresh soy sauce and stir-fry again for a clean flavor. Later add about the same amount of cold water as the fish body. Since you still need to add the water tofu, you don't have to add too little water. Cut the tender tofu into bite-sized pieces, put them into a wok, add a good amount of salt and Haitian soy sauce, and bring the water to a boil over high heat. When the water boils, add the water tofu, turn the heat to medium and cook gradually. About 15min later, when the water tofu is simmering until it swells and fattens significantly, you can reduce the sauce over high heat, but you don't have to reduce it too thick, remove from the heat and start the pot. The fish and water tofu yards in the dish, set up a small modeling design, and then sprinkled with cilantro on the big win.