Braised yellow croaker with sauce(jiang men huang hua yu )

Braised yellow croaker with sauce

Introduction:

"Sauce stewing is a common cooking method of Shandong cuisine. It uses sweet flour sauce as the main seasoning to stir fry its flavor, and stew fish, meat and vegetables The method is simple and easy to master. Yellow croaker is one of the most delicate marine fish. Stewing in soy sauce is the most common way to cook yellow croaker in the coastal area of Shandong Province. As long as you have a good command of the fire, the sauce is strong, and the fish is fresh and tender. Moreover, this technique is suitable for all kinds of fish, such as fresh fish, frozen fish, sea fish and freshwater fish. "

Production steps:

Step 1: cure the yellow croaker with a knife on both sides

Step 2: slice onion, ginger and garlic, wash red pepper;

Step 3: start the frying pan, heat the pan, cool the oil, and stir fry the scallion, ginger, garlic and dry pepper;

Step 4: turn the heat down, add the sweet flour sauce and stir fry until the sauce is fragrant;

Step 5: add the yellow croaker and fry it on both sides;

Step 6: add appropriate amount of boiling water, just a little fish;

Step 7: add cooking wine;

Step 8: join the veteran

Step 9: add sugar;

Step 10: add oyster sauce;

Step 11: bring to a boil over high heat, simmer over low heat and add the lid to the pot, and then add the juice to the soup over high heat until it is slightly thick.

Step 12: start the pot and sprinkle with coriander.

Materials required:

Large yellow croaker: 1 (about 1.2kg)

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Dry red pepper: right amount

Sweet flour sauce: 2 tablespoons

Sugar: 1 teaspoon

Cooking wine: 1 tablespoon

Old style: 2 teaspoons

Oyster sauce: 1 tablespoon

Cooking oil: 2 tablespoons

Note: 1, can not put pepper, but put a little more delicious; 2, stir fry sweet sauce with a small fire, stir fry until the color of the sauce becomes dark, stir fry the flavor; pay attention to the fire, don't fry paste; 3, if the fish is ripe, soup is still a lot, you can first put the fish out, and then the fire close thick soup, pour on the fish. Avoid stewing time is too long, fish aging.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Men Huang Hua Yu