Materials: Yellow Croaker - 500g Onion - 2 stalks Ginger - 1 small piece Pepper - 250g Flour - 250g

Seasoning: Cooking Oil - 500g (Consumption: 60g) Rice Wine - 1/2 tbsp Pepper Salt - pinch of Paprika - pinch of Salt - 3 tsp Essence of Chili Powder - 1/2 tsp

How to do it:

1. Remove the guts and gills, and wash; wash and cut the white onion into pieces, and the green onion leaves into julienne strips; wash the ginger, partially slice it, and partially mince it;

2. Put salt, monosodium glutamate (MSG), cooking wine, green onion segments, ginger slices, and peppercorns into a large bowl of yellowtail and marinate it for two hours;

3. Pick up the peppercorns, green onion segments, and ginger slices and sprinkle the bowl with dry flour, and coat the fish well;

4. Pour oil into a pot and heat it up to medium heat. Heat the oil in the pan, adjust the heat, one by one into the small yellowtail, deep-fried until golden brown can be fished out;

5. Adjust the heat, the oil is hot, the fish again into the deep-fried once more, so that the skin is crispy can be fished out;

6. The small yellowtail on a plate, sprinkled with shredded green onion, ginger, pepper and chili powder to be able to.

Small yellowtail stewed tofu

Raw materials:

Small yellowtail, tofu

Accessories:

wine, salt, sugar, chicken essence, soy sauce, green onions, ginger, peppercorns, star anise, cornstarch, garlic, cooking oil

practice:

1. will be cleaned and dipped in small yellowtail, tofu cut into rectangular strips blanched in boiling water, scallions, ginger, garlic washed, and then removed.

2. sit in a pot on the fire pour oil, hot oil will be fish one by one into the pot to fry eight mature fished out for use;

3. pot of oil, hot oil into the star anise, peppercorns, green onions, ginger, garlic stir-frying flavor, add soy sauce, salt, sugar, cooking wine, chicken essence, pour into the small yellowtail, bean curd stewed for 10 minutes can be out of the pot.

Features:

Tender fish, unique flavor

Sweet and sour small yellowtail

Materials:

Small yellowtail 3, red pepper 1 shredded, ginger shredded

Practice:

1 small yellowtail cut open to remove the viscera and wash, marinate for 1 hour with salt, cooking wine, garlic.

2 Season with 1 tbsp sugar, 2 tbsp vinegar, 1 tbsp soy sauce, 3 tbsp water and mix well.

3 Heat oil in a pan, remove garlic and gently place baby yellowtail in the oil and deep fry until golden brown. Usually the meat will separate from the inside. Deep fry and serve on a plate.

4 Using the remaining oil in the pan, stir-fry the shredded ginger and red chili pepper for flavor. Add the baby yellowtail and the seasonings in 2. Cover and cook over high heat for 2 minutes.

Note:

1 Small yellowtail must be fried golden brown, otherwise it will rot when burned in the fourth step.

2 The ratio of sugar and vinegar in the seasoning is to your liking. I like the sweetness to be light and the sourness to be more focused.

Scorched small yellowtail

Raw material recipe dry fish 60 kg alcohol 35 kg sorghum wine or yellow wine 2.5 ~ 3.5 kg spices (five spices, peppercorns, etc.), vegetable oil, a little

Production method 1.raw material selection: the raw material of the bad fish must be fresh, consistent quality, salty and salty suitable for the brine fresh or with light salt pickling of the top grade, otherwise you can not get the good flavor of the bad products.

2.

2. Raw material processing: the selected raw materials, remove the fish head and two black belly intestines, leaving the edible part of the viscera, that is, liver, seeds, swim bladder, scrape off the fish scales, put into the water to wash clean. If the fish is too salty, soak it in water for 30 to 60 minutes for desalination. Remove the fish from the water and put it into a bamboo basket so that the head is facing down and the tail is facing up, and it can be drained after 10 to 20 minutes, and then it can be put out of the sun.

3. solarization: with the reed curtains set up a shelf, 0.5 ~ 1 meters from the ground, the fish will be neatly laid flat on the reed curtains. Turn the sun once a day. Solarization process can cut off the tail, fins and other inedible parts. In the event of midday sun, must be covered with reed curtains to prevent sunburn. Normal weather solarization can be about 3 days. Dryness of the test, the appearance of the fish belly can be pressed with a finger, like human muscle as firm as good. Can not be too dry, so as not to be difficult to steam after bad, hard texture, poor flavor. But also can not be insufficient dryness, resulting in bad after the fish meat flaccid, unappetizing. The general rate of drying is about 50%.

4. altar: first check the altar whether to go air leakage, and then wash and wipe dry, to prevent the retention of raw water; and then, the dry fish dipped in the dregs have been prepared one by one, pickled into the altar. Into the altar, the fish lay flat at the bottom of the altar, with a finger light pressure, neatly arranged; each layer plus 2 ~ 3 cm thick wine lees, a layer of fish a layer of lees, until filled. The top can add a small amount of sorghum wine, and then add a small amount of five spices, vegetable oil. Each altar net 15 to 25 kilograms.

5. Sealing and preservation: after the altar first in the mouth of the altar sealed with kraft paper, or with a piece of cloth tightly tied, and then mixed with mud and huller sticky after sealing, placed in a cool place for storage. Must often check whether there is no smell leakage phenomenon. After 30 ~ 50 days can be opened to eat. Every time after opening the altar must immediately cover tightly, in order to facilitate long-term preservation.

Spicy small yellowtail

The small yellowtail to remove the head and tail, plus ginger, cooking wine, salt marinade

Prepared accessories: garlic pepper pepper pepper ginger granules

Pot in the oil, add pepper, dry chili pepper, discoloration, hit the do not. Then add the previously prepared accessories, stir-fried,

Pour into the small yellowtail, add a little water, simmer, out of the pot

Steamed small yellowtail

Raw materials: small yellowtail five (about six taels)

Seasoning: salt, monosodium glutamate (MSG), green onion segments, ginger, wine

Preparation: small yellowtail scaled to remove the viscera and washed, with the hands of the salt in the fish all around the fish to wipe a little bit in the basin. Add monosodium glutamate (MSG), wine, topped with scallion segments, ginger pieces

Practice: Steamer with water, put the basin into the steamer, open fire, turn to medium-low fire steaming on the steam for about ten minutes on the completion.

Braised small yellowtail

Raw materials:

Small yellowtail, old tofu, ginger, old onion, garlic cloves, a little cilantro, four petals of flowers, broth, old soy sauce, soy sauce, sugar, shaoxing wine, monosodium glutamate, balsamic vinegar, sesame oil, salad oil.

Making:

1, cleaned small yellowtail into the frying pan fried out. Cut the old tofu into match-sized pieces.

2, frying pan on the fire, put a little oil, add ginger, green onions, garlic fried, into the small yellowtail (code good) add broth, soy sauce, soy sauce, sugar, vinegar, shaoxing wine boiled to move a small fire and slow boil about 10 minutes to change the fire, add monosodium glutamate, thickened juice, dripping into the sesame oil can be mounted on a plate, with cilantro, four petals of flowers to be garnished.

Features:

Yellow color, strong taste.

Pepper small yellow croaker

Small yellow croaker 300 grams.

Seasoning:

About 350g of salad oil; (A) two tablespoons of wine, one tablespoon of refined salt, one tsp each of monosodium glutamate and pepper, one egg white, 100g of flour.

Practice:

1. Wash and drain the small yellowtail, add appropriate amount of water, mix with seasoning (A) to form a batter, and coat the surface of the small yellowtail.

2, take a plate, pour salad oil, high heat for 15 minutes, then put the fish one by one, high heat for about 2 minutes, the fish floated out of the oil surface is golden brown.