Raw materials:
Small yellow croaker, flour, starch, baking soda, salt and other seasonings.
Practice:
1, the internal organs of small yellow croaker are removed, washed, salted and marinated for a period of time.
2, the practice of crisp fried paste: flour and starch according to the ratio of 2:1,put half a spoonful of baking powder (just for making cakes), mix it with water to make a thin paste, and the role of adding baking is that the fried things are particularly crisp, who knows who uses it.
3. Dip the marinated and savory fish into crispy fried paste, fry in oil pan, fry until golden brown, and take it out.
Note: if you like to dip in seasoning, prepare some sauce and the like.
Second, steamed yellow croaker
Raw materials:
One fresh yellow croaker, two green onions and a little shredded ginger.
Practice:
1, the yellow croaker scraped the scales to remove the internal organs, washed off the blood, and cut into sections. Add salt, mix well, and marinate for 10 minute;
2. Put a few scallions on the plate first, then put the yellow croaker on the plate, then put a little salt, soy sauce, pour some cooking wine, and then put shredded ginger and onion on the fish;
3. After the water in the pot is boiled, put the fish in the pot and steam for 8 minutes.
Third, fragrant yellow croaker
Raw materials:
Small yellow croaker, bittern.
Practice:
1, scaling of yellow croaker, washing and filtering of gills and intestines;
2. After the wok is heated, the oil is put into the wok, and the oil temperature is about 50% hot. Put it into the yellow croaker and fry slowly until both sides are golden yellow;
3. Drain the fried yellow croaker, cool it, and put it on a plate;
4. Pour the bittern into the plate to drown the yellow croaker, and take it out after three hours in the refrigerator;
5, change the knife and cut it into sections, and then serve it.
Fourth, dry fried yellow croaker
Raw materials:
Yellow croaker, salt, cooking wine, soy sauce, sugar, pepper.
Practice:
1, wash small yellow flowers, remove scales and viscera, make two cuts on both sides of the fish (for better taste), and marinate with salt, cooking wine, soy sauce, sugar and pepper for one hour;
2. Heat the pan, put a little oil, and slowly fry the fish with low fire.