1. Yellow croaker in pickled vegetable soup. Main ingredients: 1 large yellow croaker. Seasonings: mustard mustard, bamboo shoots. Method: Cut the mustard pickles into pieces and the winter bamboo shoots into thin slices. Fry the large yellow croaker in oil until both sides are slightly brown, cook in rice wine, cover and simmer for a while, add water, ginger, pickled mustard, bamboo shoot slices, salt and MSG, bring to a boil over high heat, then add a small amount of water.
Simmer for a few minutes. When the soup turns milky white, sprinkle in minced green onions.
2. Braised large yellow croaker. Ingredients: 1 large yellow croaker (about 750 grams). Seasoning: 15 grams of soy sauce, 8 grams of Shaoxing wine, 5 grams each of salt and sugar, 5 grams of tomato sauce, 5 grams of pepper, 8 grams each of MSG and sesame oil, 10 grams of wet starch, scallions, ginger slices, onions, greens 5 grams each of red pepper flakes and 100 grams of salad oil. Method: Slaughter the large yellow croaker, remove the internal organs from the abdomen, and then remove the scales and gills. After washing the fish body, cut a 2-centimeter-deep straight knife on the fish body at an angle of 45 degrees. Add 4 grams of Shaoxing wine and 2 grams of salt. Marinate for 20 minutes. Put 30 grams of salad oil into the pan, heat it to 50% heat, add 2 grams of green onions, 2 grams of ginger slices, and 2 grams of onions, stir-fry until fragrant, then add large yellow croaker and fry for 2 minutes on low heat, then cook Add 4 grams of Shaoxing wine, 3 grams of salt, tomato sauce, monosodium glutamate, sugar, soy sauce, and pepper to taste. Add 350 grams of water and simmer over low heat for 6 minutes. After the juice is reduced, thicken with wet starch over high heat, and pour sesame oil on the plate. Add the remaining scallions, ginger, onions, and green and red pepper slices to 50% hot salad oil and simmer over low heat for 1 minute, then cover the large yellow croaker.
3. Salt and pepper fish sticks. Ingredients: 1000 grams of large yellow croaker. Accessories: 100 grams of eggs, 100 grams of wheat flour. Seasonings: 5 grams of salt, 15 grams of salt and pepper, 15 grams of cooking wine, 10 grams of shallots, 15 grams of ginger, 3 grams of MSG, 75 grams of peanut oil, 10 grams of lard (refined). Method: Wash the yellow croaker, take 2 pieces of clean meat, cut into 4.5×1 cm strips, put them in a bowl, add refined salt, cooking wine, green onion and ginger and marinate for 30 minutes. Stir eggs and flour into egg batter, then add cooked lard and stir evenly. Put the pot on a high fire, add peanut oil and heat it to 60% heat. Add the pickled fish sticks one by one to the egg batter, deep-fry them until golden brown, take them out, then drizzle them with cold oil and put them on a plate. Follow with a small dish of salt and pepper and serve.