How to bake yellow croaker with oil and salt

Slit the yellow croaker along the belly, remember not to cut it, so that the marinade can absorb the flavor. You can also bake the yellow croaker upright in the pot for a more attractive appearance. Good looking and easy to mature. One hour in advance, salt and pepper the croaker inside and out. You can add more salt as appropriate. The saltier flavor will make it more delicious when baked in oil.

Cut the garlic into small pieces diagonally, slice the ginger, chop the green onions into finely chopped green onions, set aside the onions, garlic and ginger, and slice the pork belly into 2-3 pieces. The function of the pork belly is to release oil and prevent the bottom from being burnt. At the same time, it also allows the fish to absorb the aroma of the meat, complementing each other.

Put oil, ginger, garlic, onions, and pork belly in a casserole. Heat the pan for a few minutes, sauté the ingredients until the pork belly releases oil, and allow the pan to heat evenly and absorb the oil.

Put the yellow croaker into the casserole to start the journey of oil and salt. If possible, prepare a larger casserole, which looks good and is easy to cook. Cover the lid and bake over high heat for a short while. Then turn the pot 360 degrees a few times and shake the casserole to prevent the fish from sticking to the pot. Wait for the air to come out from the side of the pot. After about 5 seconds, turn off the heat. Turn the pot a few times and shake it again. In the casserole, wait until the gas on the side of the pot disappears. Turn on the fire again? Repeat the above operations until the fire is over 3 times.

Do not open the lid during the first two high fires. After two high fires, the fish will be about 80% cooked. Sprinkle chopped green onion before the last fire and cover the lid. Soon there will be smoke around the pot. After a few seconds, turn off the heat and serve the casserole with a squeaking sound. It will greatly increase the appetite of the family. The fish is also tender and the children will love it. eat!

How to judge whether the fish is cooked? You can use a toothpick or chopsticks to insert it from bottom to bottom on the back of the fish with the thickest meat. If it is easy to insert, it means it is cooked. Never insert the big fish bone in the middle and then continue to bake it, otherwise the meat will become old no matter how tender it is. Just the freshest! In fact, if you do it several times, this step can be omitted.