Let me share a delicious method of stewing yellow croaker! Practice materials: a yellow croaker, dried pepper, fennel seeds, star anise, glutinous rice, garlic, ginger, pepper, vinegar, soy sauce, cooking wine, sugar and salt. Wash the yellow croaker, cut it open in the middle, boil it in the soup, put a shelf in an iron wok, and put white rice and sucrose under it. Put the fish in the dish, cover it and heat it. When you see yellow smoke coming from the edge of the wok, it means that it has been smoked, and it is ready. This dish Tianxianglou is the best. Horse-faced fish, commonly known as skinned fish, which are called "water rats" by fishermen, weigh dozens of pounds in the wild. Yellow croaker is more expensive, and the bigger it is, the more expensive it is. It costs several hundred kilos, and it costs several thousand kilos more than one kilo. A wild yellow croaker of nine kilos was sold in Ningbo150,000 yuan.

Steaming can retain the nutrients of fish to the greatest extent, which is original, light and delicious, nourishing and not getting angry, and is more suitable for the elderly and children. Let's take a look at "How can the yellow croaker be steamed more delicious, tender and not fishy?" Steamed yellow croaker: The yellow croaker needs to be fresh enough to be bought in coastal cities, and most of the mainland cities are chilled, which is less effective. Steam for 8- 10 minutes, pour onion oil and soy sauce. When the fish is fried until golden brown, take it out and put it in a fish dish. Leave the bottom oil in the pot, add onion and ginger until fragrant, add black fungus and magnolia slices and stir-fry, add cooking wine, salt, soy sauce, white sugar and fresh soup. After the soup is boiled, add running water, balsamic vinegar and light oil, and pour it on the fish.

What is common in our market is big head and small head. My habit, whether it is big or small yellow croaker, as long as it is fresh enough, the first cooking method must be "steaming", and the fish and fresh meat are tender and prickly, so how to eat it is enjoyable. I'll add ginger slices, cooking wine and scallions when steaming. Then pour out the fish soup of the steamed fish. The second is the time to steam the fish. I basically steam it for 7 to 8 minutes after the water is boiled. The time is short and the fish may not be cooked. After a long time, the fish will get old, and the chopsticks will fall apart as soon as they are clamped.