In Yongdi, taro is called "taro"; Exotic crops such as sweet potato (native to Central America) are called "sweet potato", potato (native to South America) is called "taro" or "red-haired sweet potato", and corn (native to southern Mexico) is named "six valleys" with five grains (rice, millet, wheat and beans).
People in Ningbo are also keen to cook all kinds of home cooking with taro: taro with scallion oil, stewed old duck with taro, taro ribs soup, steamed bacon with taro, cuttlefish taro, oily taro soup ... Among them, there is a kind of "salty rice".
Cut the defatted large yellow croaker into pieces (if you like light taste, you can soak it in clear water for more than ten minutes, and change the water 1-2 times to remove most of the salt). Pseudosciaena crocea is mostly farmed, and its body fat content is more than twice that of wild Pseudosciaena crocea. In short: farmed and oily. Therefore, degreasing technology was added in the processing of defatted large yellow croaker to remove excess fat and enhance the taste. Peel the taro, slice it, and then put it into the plate in the order of one taro and one salted yellow croaker.
When handling taro, it is recommended to wear plastic gloves (this time, choose taro with tender and delicate taste, or use mother taro instead). Salted yellow croaker should be spread on taro slices, which is beneficial to the infiltration of fresh juice and salty taste during steaming. Pour in cooking wine and vegetable oil, add a little sugar and steamed fish sauce, without adding more salt; Steam in a cage for about 15 minutes.
There is not much oil in salted yellow croaker and taro, so adding vegetable oil can enhance fragrance and taste. Usually, when steaming fish, adding a little sugar can hardly make the fish sweet, but it has the function of "reconciliation" and can soften the sharp taste. It's done. If it's not too much trouble, you can make a very thin "glass sauce", pour it on the finished dish, and then enclose it with cabbage. Defatted large yellow croaker tastes good, and it tastes better with taro chips. Delicious defatted large yellow croaker can also be steamed or fried directly in daily life, but the most recommended method is to steam eggs, meat and seasonal vegetables together, so that other ingredients can fully borrow flavor from large yellow croaker, and can balance nutrition and enrich the taste.