Yellow croaker with egg and leek(ji dan jiu cai huang hua yu )

Yellow croaker with egg and leek

Introduction:

"When I was a child, I used to eat the yellow croaker made by my grandmother, which was fresh and fragrant. Grandma is from Shandong Province. She came to Dalian to cook delicious food! Today, I imitated and made a delicious yellow croaker. It's really special. My family likes it very much. Even the little guy who doesn't usually eat fish can't help taking a few bites. ha-ha! Great achievement

Production steps:

Step 1: wash the leeks and cut them off.

Step 2: break up the eggs.

Step 3: wash the yellow croaker and cut it into several layers on both sides. Add the egg liquid.

Step 4: dip in flour

Step 5: shake off the extra flour.

Step 6: heat the pan and rub it with ginger.

Step 7: add oil, Chinese prickly ash and garlic into the pan and saute until fragrant.

Step 8: add fish.

Step 9: fry until golden on both sides.

Step 10: add water.

Step 11: add cooking wine

Step 12: add fresh soy sauce

Step 13: add salt.

Step 14: add vinegar

Step 15: add MSG.

Step 16: taste the soup while stewing.

Step 17: cover the pot and simmer over medium heat.

Step 18: turn over the fish when the soup is half full.

Step 19: add leeks

Step 20: add the egg

Step 21: after the egg liquid is added, the pot body can be pushed to make the egg liquid even.

Step 22: after the egg liquid is fixed, take it out of the pot.

Materials required:

Eggs: 2

Leek: 200g

Yellow croaker: 2

Soy sauce: moderate

Oil: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Garlic: right amount

Flour: right amount

Scallion: right amount

Ginger: right amount

Precautions: 1. After the pot is hot, wipe it with ginger to avoid sticking to the pot. 2. Shake off the extra flour. 3. Medium and small fire fry fish, fry yellow anyway. 4. Cover the pot to keep the delicious fish soup.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Dan Jiu Cai Huang Hua Yu