condiments

Huangyu alley

condiment

salt

3 grams

soybean

1?o'clock

vinegar

Proper amount

energy

2 tablets

garlic

2 petals

Eight angles

one

Sichuan pepper

1?o'clock

Red pepper

1?o'clock

Fennel seed

1?o'clock

hotbed chives

a handful of

pepper

1?o'clock

yellow rice wine

1?o'clock

refined sugar

1?o'clock

Practice of home-cooked stewing yellow croaker

1. Slice ginger, cut onion into large sections, mince chives, scale fish, wash and control moisture. Can be absorbed with kitchen paper.

2. If the pan is hot, add oil. The oil must be heated to above 60% and smoke slightly. Add croaker.

3. Fry in a shaking pot, and the fish can be turned over in the pot until both sides are golden, and then taken out for use.

4. Wash the pan, heat the oil, add onion, ginger, garlic, pepper, aniseed, fennel and a small piece of dried pepper and stir-fry until fragrant.

5. Before adding the fish, stir-fry until the fragrance overflows.

6. Cook vinegar first, then cooking wine and soy sauce, or put them together in a bowl.

7. Add boiling water. When the fire boils, skim off the foam and add salt, sugar and pepper to taste.

8. After boiling, turn to medium heat, simmer slowly, constantly lick the juice on the fish with a spoon and turn over.

9. After burning for 5 minutes, you can turn on the fire to collect the juice and take it out. Oh, by the way, I sprinkled a little delicious chopped green onion. My mother made the last drop of scented oil, but I didn't add it.