I have made braised yellow croaker and braised yellow croaker many times. It is probably a hard dish that I am very good at since I started cooking.

At first, I bought small yellow croaker from the supermarket and slowly explored it. Now I am able to make large yellow croaker with practice and practice. Finally, I have some tips and tricks for making fish myself, which I would like to share with you.

Ingredients? One large yellow croaker (about two pounds), a little green onion, ginger, and garlic (add according to your own taste), about 30 ml of light soy sauce, about 15 ml of very fresh soy sauce, about 8 ml of dark soy sauce, about 8 ml of balsamic vinegar, about 8 ml of rock sugar, according to your own taste

The taste of adding rapeseed oil is 3-4 times that of usual stir-frying. How to make braised large yellow croaker? Prepare the materials.

Please click to enter the picture description. Cut the fish body diagonally several times on both sides and season with a little salt and pepper.

Remember to apply it on both sides and inside the belly of the fish.

Stuff the onions, ginger and garlic into the belly of the fish and marinate in the refrigerator for 15 minutes.

After marinating, remember to wipe off the water on the fish body and belly with kitchen paper.

Please click to enter the picture description to prepare for fried fish.

Heat the pot with cold oil, pour 2-3 times more oil than usual for cooking, turn the heat to maximum, add a pinch of salt when the oil temperature rises but still smokes, shake the pot a few times to allow the salt to fully saturate the oil

of water to avoid being scalded by oil droplets splashed when frying fish.

Please click to enter the picture description to start frying fish.

When the oil is smoking slightly, lift the fish tail and slowly slide the fish in along the edge of the pot.

If you are afraid of hot oil splashing, you can cover the pot.

Fry over medium heat for 1-2 minutes, tilting the pot during this period to fry the fish head and tail.

Then flip over and do the same as above on the other side.

Please click to enter the picture description. When the fish is almost fried, you can drain the excess oil.

Please click to enter the picture description and then cook the fish.

Keep the fire going the entire time.

Pour boiling water just enough to cover half of the fish body, add onions, ginger, garlic, various soy sauces, vinegar, and rock sugar.

Since the yellow croaker meat is relatively tender, do not turn it over in the middle. Use a spoon to constantly pour the soup from both sides of the fish body onto the side that is not immersed in the soup to make it more flavorful.

When the soup looks like the bottom right in the picture, you can taste the soup and adjust it according to your own taste.

Please click to enter the picture description. Finally, serve on a plate and sprinkle with chopped green onion.

A plate of tender, delicious, sweet and delicious yellow croaker is ready.

Let’s get started!

Please click to enter the image description. Tips: In order to minimize the splash of hot oil when frying fish, firstly, remove the possible moisture in the oil (add a small amount of salt), and secondly, be sure to dry the surface of the fish.

I use a non-stick pan. If it is an iron pan, I also need to rub the bottom of the pan with ginger when the pan is hot before pouring the oil to prevent the fish skin from sticking to the bottom of the pan during frying.

Later, I cooked it in an iron pot several times and found that the trick to keeping the fish skin from sticking to the iron pot is to heat the pot until it smokes before pouring the oil, then wipe the bottom of the pot with ginger slices, then pour the oil, and sprinkle it with

Shake it with some salt.

This way the chance of the fish skin being stained is lower.

Of course, if you want your iron pot to be non-stick, proper maintenance is required.

It is recommended to read Wang Gang’s iron pan maintenance skills. The iron pans that have been maintained like this are really non-stick.