Raw materials:

Small yellow croaker, cabbage, ginger slices, onion segments, dried red pepper, garlic cloves, soy sauce, sugar, monosodium glutamate, salad oil, Shaoxing wine.

Making:

1, small yellow croaker scales, gills and internal organs are washed, and flower knives are put on both sides. Wash the cabbage and cut it into small pieces of 1 cm.

2, the wok is on fire, add salad oil to 80% heat, add small yellow croaker, fry until light golden brown, remove and drain.

3. Heat the salad oil in the pot, add dried red pepper, ginger slices, onion segments and garlic cloves and stir fry slightly. Stir-fry the cabbage, add the small yellow croaker, add soy sauce, sugar, monosodium glutamate and Shaoxing wine, bring to a boil with appropriate amount of water, simmer for 10 minute on low heat, then collect the thick marinade with strong fire, pour the salad oil on it, and take the pot and plate.

Features:

The yellow croaker is fresh and tender, and the cabbage is delicious.

Braised small yellow croaker

Wash and drain the small yellow croaker, put it in a bowl and marinate it with cooking wine, ginger, garlic, sugar, soy sauce, vinegar and black pepper for 30 minutes; Heat the oil pan, and dry the small yellow croaker with raw flour (anti-frying oil); Put it in an oil pan and fry on both sides; Add salt and seasoning, bring to a boil with high fire, simmer with low fire for 10 minute, then collect juice with high fire, and sprinkle with chopped green onion.

Baked small yellow croaker

Wash the small yellow croaker, make two cuts on the fish, mix it with barbecue sauce (if you don't use a little soy sauce and sugar instead, you don't need to put it in if you don't like sweetness), cooking wine, a little salt, onion, ginger and garlic powder (which is delicious in small bottles in supermarkets), if not, use onion, ginger and garlic instead, and marinate for 30-60 minutes.

After the oven is preheated to 180℃, the small yellow croaker is arranged, coated with marinade, baked at 180℃ for about 10 minute, turned over, brushed with juice again, and baked for 10 minute.

You can also sprinkle onion, ginger and garlic powder on the fish before roasting.

Fried small yellow croaker

Thaw the small yellow croaker first, then cut off the fins, cut open the belly to remove the internal organs, scrape off the scales on the surface, wash them, and control the water to dry. Add salt and pepper to the big bowl. If there is onion and ginger powder, it is not bad to add a little, which can slightly remove some fishy smell. Marinate1-2 hours, control the moisture, and wrap it with flour. The flour must be compacted, so that the flour will not scatter and fall into the oil when frying fish.

Heat the oil pan until it is half-cooked, then turn to low heat, fry the fish in the oil until golden brown, and take it out. When frying, pay attention to turning it over to make it evenly colored. Then burn the oil to 100%, then pour the fish into the oil and fry it again for about one minute to make the surface crisp. Take out the small yellow croaker and put it on a plate, and sprinkle with Chili powder.

Dry-roasted small yellow croaker

Raw materials:

Small yellow croaker 500g cooked pork belly150g green pepper block 30g celery section 25g garlic cloves 20g ginger10g bean paste 40g pickled red pepper paste 50g onion section 60g cooking wine 30g red soy sauce10g white sugar, monosodium glutamate and vinegar each with a little cooking oil1000g (1.

Method:

1.Pickle the small yellow croaker with cooking wine for a while, then wipe the water on the surface of the fish with a clean cloth, then put it into a 70% hot oil pan, and fry until the fish is straight and the fish skin is crisp. Take it out and drain it; In addition, the pork belly is diced; The garlic is broken.

2. Clean the pan, heat it with proper amount of cooking oil, stir-fry the pork belly until it spits oil slightly, then add ginger, garlic cloves, bean paste and chopped red pepper. Stir-fry until the oil is red and spicy, add appropriate amount of water, bring it to a boil, add small yellow croaker, add cooking wine, red soy sauce, sugar, vinegar and a little monosodium glutamate, and cook until the juice is dry and shiny and the fish is tasty. Sprinkle green pepper, scallion and celery, and cook it briefly. Take out and serve.

Features: The fish is tender and tender, fresh, fragrant, mellow and slightly spicy.