Braised small yellow croaker(hong shao xiao huang yu )

Braised small yellow croaker

Introduction:

"This little yellow croaker was finally photographed before the typhoon ~ ~ ~ at the moment when I took the plate back to my room, the storm broke down ~ ~ ~ close the doors and windows to eat!"!!! Small yellow croaker is really "small". When I bought it, there was only one kind in the supermarket. This dish had been wanted for a long time. When I first cooked it last month, all the fish were crushed into garlic cloves. So I tried to find the fish in the sauce. The finished product was very ugly. This time, I summed up my experience and finally cooked a complete small yellow croaker ~ ~ ~ for beginners to learn from. Please give me some advice, haha ~ ~ "

Production steps:

Step 1: thaw the small yellow croaker, cut open the belly with scissors, clean up the belly, scrape off the black film inside the belly with nails, buckle out the gills, and rinse with water.

Step 2: drain the little yellow croaker a little and evenly coat the flour on the flour plate.

Step 3: fry a small amount of oil until 2 sides are golden. Set aside.

Step 4: cut scallion into sections, cut garlic into thick slices, and prepare ginger slices, red and green pepper, and dry pepper.

Step 5: pour in a small amount of oil.

Step 6: add onion, ginger and garlic to stir until fragrant.

Step 7: add the dried pepper.

Step 8: saute 2 kinds of Zanthoxylum and serve.

Step 9: return the fried fish to the pan.

Step 10: put all kinds of spices on the fish again.

Step 11: pour water into the pot.

Step 12: about 2 / 3 of the fish's body is OK, open a big fire and boil water.

Step 13: add 4 teaspoons of soy sauce.

Step 14: 1 scoop of soy sauce.

Step 15: a spoonful of cooking wine.

Step 16: a little salt.

Step 17: a little oyster sauce.

Step 18: 2 spoonfuls of sugar (if you don't like sweet taste, cut it down).

Step 19: a spoonful of chili sauce.

Step 20: add more fresh scallion segments and a spoonful of chili sauce (you can't add if you don't eat spicy), cover and simmer over medium heat. During this period, gently shake the pan around to prevent the bottom from sticking.

Step 21: wait until the soup reaches the desired level, turn off the heat and add a little chicken essence.

Step 22: drop some vinegar before leaving the pot.

Materials required:

Small yellow croaker: moderate

Flour: right amount

Red and green pepper: appropriate amount

Ginger slices: right amount

Garlic: right amount

Scallion: right amount

Soy sauce: moderate

Dry pepper: right amount

Old style: moderate

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Vinegar: moderate

Chili sauce: right amount

Sugar: right amount

Salt: right amount

Note: don't turn the small yellow croaker in the wok, but the wok is easy to stick to the bottom. After frying, use the pan directly. Usually, the pan is not too sticky. Because there is less water in the pan, the time of collecting juice is shortened, and the fish is not easy to rot.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Xiao Huang Yu