Home cooked yellow croaker(jia chang ao huang yu )

Home cooked yellow croaker

Introduction:

There are two kinds of yellow croaker, large yellow croaker and small yellow croaker. The adult length of large yellow croaker is about 40 years_ Small yellow croaker (Pseudosciaena crocea) is less than 50 cm in length and 30 cm in length. It has a yellow back, a large head and a narrow tail. It lives in the open sea. In spring, it swims back to the sea to spawn, and its swim bladder can produce sound. Large and small yellow croaker are rich in nutrition, including protein, fat, phosphorus, iron, thiamine, riboflavin, niacin and so on. It has the effect of appetizing and replenishing qi. What we are talking about today is the practice of large yellow croaker. "Boil" is the northern name for cooking food, similar to braised, but it is simpler and less strict than braised. Boiling can preserve more nutrients of raw materials, so it is a common cooking method

Production steps:

Step 1: remove the scales, gills and internal organs of the yellow croaker, remove the black film inside the internal organs, cut flower knives on both sides of the fish, wash and marinate with salt, cooking wine, scallion, ginger and garlic for 10 minutes.

Step 2: fry the yellow croaker on both sides until golden brown.

Step 3: remove the old leaves of onion, ginger and garlic, peel them and cut them well.

Step 4: take another pot and pour a little oil. When the oil temperature is 30% hot, stir fry the Diced Pork and pork until it changes color. Add pepper and star anise to stir fry the flavor. Then add ginger slices, scallion and garlic to stir fry. After about half a minute, spread the fried yellow croaker on the frying material and pour in cooking wine, rice vinegar, soy sauce, sugar and a little hot water. Add salt to adjust mouth, cover and bring to a boil over medium heat. Simmer for 10 minutes over low heat.

Materials required:

Yellow croaker: three, 600 grams

Onion: appropriate amount of each

Garlic: right amount

Ginger: right amount

Streaky pork: moderate

Edible oil: 800g, actual consumption 30g

Soy sauce: 25g

Rice vinegar: 25g

Sugar: 15g

Star anise: two

Zanthoxylum bungeanum: right amount

Cooking wine: 25g

Note: the black film in the viscera of fresh fish is the heaviest, so scraping the black film is a necessary process to make this dish, which can not be ignored.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Ao Huang Yu