One 450g yellow croaker, 1 tsp each of white onion, ginger and garlic

Seasoning: 2 tbsp light soy sauce, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, ? cup water

Methods

1. Heat the oil in a pan and deep-fry the slices of ginger until they are golden brown and remove them from the pan

2.

3. Fry one side of the fish, then turn it over and fry until the surface is golden brown

4. Fry the yellowtail and set aside

5. In a separate frying pan, add two tablespoons of oil, and in cold oil, add the ginger, garlic, and scallions and sauté them to taste.

7. Put the fish into the frying pan, pour in the seasoning

8. Bring the fish to a boil over medium heat, then reduce the heat to low and cook until the soup thickens.

Home Stewed Yellowtail

Materials

Main Ingredients

Main Ingredients: 1 catty of small yellowtail

Seasonings: 15 grams of soy sauce, 10 grams of vinegar, 10 grams of yellow wine, 5 grams of salt, 10 grams of sugar, 2 large seasonings, onion, ginger and garlic

Practice

1, clean the fish, sprinkle a bit of cornstarch and mix it.

2, green onion cut into sections, ginger slices, garlic cut in half.

3, sit on the oil seventy percent of the heat under the fish two while frying yellow, non-stick processing method is to wipe the ginger and then pour oil.

4, frying fish oil is generally I poured, there is not much, a little new oil stirring onion, ginger and garlic seasonings out of the flavor.

5, cooking soy sauce and yellow wine burst, then put vinegar, add water, the amount of water is not too much and fish level on the line, do not have to be over, or too much water is not easy to drain. Then under the salt, sugar boiling.

6, after boiling under the fried yellow croaker firing, about ten minutes to almost, the middle of the turn over a little body, such as the juice is almost consumed on the pot plate.

Steamed small yellowtail

Medium

Steamed fish is one of my favorite ways to do fish, do not pickle too salty, more fried for a while, fried to a little bit of caramel, even the bones are crispy kind of empty mouth to eat on the very fragrant, I want to if you use it to drink wine should be good, but unfortunately, I will not drink wine, or on the porridge to eat it, heh. Frying fish or frying other food or well, there must be a good non-stick pan, save oil, fried out of the shape is also complete and beautiful, you can really do twice the work with half the effort. Before the original life network purchased some three to go small yellowtail, that is, to scale the gills to remove the viscera of the fish, eat a lot more convenient, although three to go to the fish, but I eat before I still have to clean up again to rest assured that to do, but so clean up a lot of trouble. I fry the fish before the preparation is very simple, only with salt and cooking wine marinade, and then into the pan fried, fried sprinkle a little crushed black pepper, I think the crushed black pepper is the final touch.

Materials

Two chilled small yellow croaker, salt, two spoons of cooking wine, black pepper.

Practice

1. Thaw the fish at room temperature, clean out the guts, cut off the head and split it in the middle with a knife, be careful not to cut it off completely;

2. Put the cut fish into a dish, rub a little salt on both sides of the fish, then pour in the cooking wine and marinate for 20 minutes;

3. Pour in the oil in a non-stick frying pan, and when it's 50 percent hot, put in the fish. Yellowtail, turn to medium-low heat, fry on both sides until browned sheng out (Note: Frying must not always turn, keep the proper fire, one side of the frying until browned stereotypes and then turn to fry the other side, so that you can fry a complete and beautiful fish), sprinkled with some cracked black pepper on the eat.

Tips

1. yellowtail head can save oil, and I do not eat the head;

2. frying fish fry a little longer, burnt crispy, the bones can be eaten with the good, if you like a little more tender can be less fried for a while, but then the bones may not be crispy;

3. frying fish must be used in good quality non-stick pan, both oil and really non-stick;

4. I usually fry fish are only with cooking wine and salt marinade, because I'm not particularly sensitive to the fishy flavor, if someone is particularly sensitive, you can add some green onions and ginger with marinade.