condiments

Yellow croaker 1 piece

condiment

salad oil

Proper amount

salt

4 grams

soybean

Proper amount

vinegar

Proper amount

chicken essence

2 grams

verdant

5 grams

energy

1 small piece

garlic

5 grams

Eight angles

two

Cooking wine

Proper amount

refined sugar

2 grams

The practice of braising yellow croaker

1. Tear the iron sheet:

You can make a small incision with a knife and then tear it open by hand. The following pictures are ugly. I really don't want to post it, but I'm afraid I can't explain it clearly

2. No guts:

Clean fish gills, etc. Then use scissors to cut a small hole 1 cm long in the anus of the fish and cut the intestines of the fish. Then put a pair of chopsticks into the fish's stomach from the fish's mouth, and after rotating, you can take out the fish's internal organs from the fish's stomach.

3. Fry the fish hard:

After cleaning the fish and scraping the scales, cut off the edges on both sides of the fish before entering the pot, because the yellow croaker is garlic clove meat; A thorn, its meat is tender, in order to prevent the fish from being broken, the two sides of the fish body should be cut with different knives. On one side is a word mouth; On one side is a cross.

Water should be controlled on fish, and flour should not be touched. When the oil is 70% hot, add croaker, fry until both sides of the fish become stiff and yellow, and take it out for later use.

4. don't toss:

Put oil in the pan, saute shallots, ginger, garlic and star anise, and pour in soy sauce; Cooking wine; Vinegar, after adding the fish, add water to half of the fish, turn on a small fire, and add salt after the water boils; Chicken essence; Sugar, constantly sprinkle fish soup on the fish with a spoon, without turning over, about 15 minutes.

Put the fish on the plate, thicken the soup left in the pot and pour it on the fish.

Cooking tips

Fish has outstanding advantages and disadvantages:

1. It is suspicious that it is not handled well. The yellow croaker was not handled properly before it was put into the pot. Stewed fish is fishy.

2, because it is a thorn, garlic cloves, just like the cement that builds a tall building has no steel bar, the fish is not strong. Stewing fish is easy.

Pay attention to three points, you can overcome the above shortcomings:

1, tearing the iron sheet: The fishy smell of yellow croaker mainly comes from the skin on the fish head. Because of fishy smell, it is called iron sheet. It is located on the upper two sides of the fish eye and should be torn off before putting it in the pot. Actually, it's not a banquet if you eat it yourself. My wife advocates that you don't want fish heads at all, which is more convenient.

2, don't open your mouth: Because there is only one thorn on the yellow croaker, and it is still garlic, so I can't help but toss. So don't dig the fish's stomach when you take the fish's internal organs, or the fish will rot easily after its stomach is opened. Fish's internal organs should be taken out of the fish's mouth.

3, fried fish hard: because the yellow croaker can not help but toss, so when frying fish, the oil should be wide, and the skin to be fried should be harder to make the yellow croaker stronger.

4. Don't toss: When stewing fish, don't turn over the fish in the pot, that is, don't toss, and use a spoon to pour hot soup on the fish for 15 minutes, that is, we have to pour 15 minutes, that is, we don't toss the fish, we have to toss people.