Dry fried croaker
Introduction:
"Dry braised yellow croaker is a traditional dish. It can be served with wine and food. It's fresh and slightly spicy. But it's really hard to make this dish well. "
Production steps:
Step 1: remove the scales and viscera of the fish, wash them, and cut them on both sides. Sprinkle a little salt and cooking wine and marinate for 10 minutes.
Step 2: green onion, ginger and garlic, Chinese prickly ash, dried red pepper and pork diced for preparation
Step 3: dry the salted fish with kitchen paper, fry them in oil pan, and control the oil temperature at 80% or 90%. This kind of fish is easy to shape and not easy to stick to the pot.
Step 4: fry the fish until golden on both sides, take out and control dry.
Step 5: start another pot, stir fry the scallion, ginger and garlic in a little oil until fragrant, stir fry the Diced Pork until it changes color, then add Chinese prickly ash, dried red pepper, cook yellow rice wine and vinegar, add sugar and salt to taste, finally pour boiling water on the fried yellow croaker, cover the body of the fish for half an hour. Turn the fish over in the middle.
Step 6: fish out, the remaining soup continue to boil into thick, under the pepper drench in the fish, surrounded by coriander forming on both sides.
Materials required:
Yellow croaker: one 600 grams
Pork: 100g
Scallion: 100g each
Dry red pepper: 50g
Color pepper: 100g
Coriander: a little
Ginger: right amount
Garlic: right amount
Pixian Douban: 50g
Soy sauce: 20g
Sugar: 100g
Edible oil: 1000g, actual consumption 50g
Yellow rice wine: 50g
Pepper: a little
Large material: moderate amount
Note: yellow croaker, grass carp, Duobao fish, etc. can be cooked with this method.
Production difficulty: ordinary
Process: firing
Production time: three quarters of an hour
Taste: slightly spicy
Chinese PinYin : Gan Shao Huang Yu
Dry fried croaker
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