Braised yellow croaker(hong shao huang yu yu pi bu po de xiao qiao men )

Braised yellow croaker

Introduction:

"Our coastal cities eat seafood almost every day, and fish is indispensable. Our family's food likes to eat braised fish, but I always worry about making braised fish every time, because the skin of the fish must be fried by me. Later my father told me that the pot in our house was too bad, because when he came to our house to make fish, his skin was also broken. At the beginning, I really believed it, but I didn't think it was right. A good non stick pot may not break the skin, but it can't be used by every household. So, I consulted the elders everywhere, and finally came up with several methods that can't fry the skin of fish. Novices like me can also try o (∩)_ ∩) O ha ha ~ "

Production steps:

Step 1: wash yellow croaker, add onion, ginger and garlic, marinate with a little salt, soy sauce and cooking wine for about 10 minutes

Step 2: dry the fish and put a little salt on it; heat the pan, rub it with ginger, and then pour in the oil. When the oil smokes, fry the fish along the pan

Step 3: take the pan and shake it left and right. The fish doesn't stick to the pan, so you can fry it for a minute or two and turn it over

Step 4: after both sides are fried, add water, a little monosodium glutamate, salt, soy sauce, a little sugar, a little cooking wine, and marinate the onion, ginger and garlic. Add a little vinegar and put it on the plate. Sprinkle some scallions on the fish

Materials required:

Yellow croaker: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

MSG: a little

Salt: right amount

Soy sauce: moderate

Vinegar: a little

Sugar: a little

Cooking wine: moderate

Note: once again do not fry broken skin important points: 1, pickled out, be sure to dry the fish skin with kitchen paper towel 2, before the pot, rub a little salt on both sides of the fish 3, pot before pouring oil, first wipe with ginger 4, pot must be hot, oil smoke 5, fish put down do not use a shovel to move it, gently shake the pot with your hands, etc. fish body is no longer sticky pot, fry one It takes two minutes to turn the fish with a shovel. After that, don't use the shovel again, otherwise the fish will break or break the skin easily. 6. When the fish is no longer turned over, it's afraid that the fish on it won't taste good. You can take a long spoon and pour the soup on the fish. This action is repeated many times

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Hong Shao Huang Yu Yu Pi Bu Po De Xiao Qiao Men