Main Ingredients
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6 yellow croaker
Supplementary Ingredients
Scallion, ginger and garlic
Amount
Vegetable oil
Half a tablespoon
Salt
Half a tablespoon
Sugar
1 tablespoon
Maintaining wine
A little
Soy Sauce
A little
Pepper
A little
Anise (without)
1
Scallion
A little
Cilantro
A little
Homemade Stewed Yellow Croaker
1. p>
Treat the raw fish first: Scrape off the scales of the small yellow croaker, rinse it well, and use kitchen scissors to reach under the gills and cut open the abdomen.
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2.
Pull out the gills and guts, discard them all, and rinse out the black membrane and bruises in the abdominal cavity, otherwise it will be fishy. There is also a cleaning method without opening the abdomen, is two fingers into the two gills, pinching and dragging outward to drag out the whole viscera together, but the fish fat will remain in the abdomen.
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3.
Heat the oil in a hot pan and pop the chopped onion and garlic. Turn off the heat and add cold water to the pan, just enough to cover the back of the fish. Cold water in a hot pan will allow the fish to cook slowly, so that it won't become cooked and tough as soon as it comes off the pan.
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4.
Add salt, sugar, cooking wine, soy sauce, pepper, ginger powder (or ginger) and star anise to the water and mix well.
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5.
Wash the small yellowtail, neatly yard in the water. After a while to do cooked slide into the plate looks like, is at this time set into the pot, because the fish is very tender when mature, with a spatula is easy to get scattered.
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6.
Open the medium heat, water boiled into a small fire, skim off the foam.
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7.
Cover the pot with a lid and simmer over low heat, shaking the pot slightly to avoid a mushy bottom.
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8.
Collect at least a little soup, turn off the heat, put a large plate on the board, tilt the pot on top of the plate, slide the fish in the pot into the plate, sprinkle a little chopped green onion or cilantro on the surface can be.