Braised small yellow croaker(hong shao xiao huang yu )

Braised small yellow croaker

Introduction:

"Every time I go to the supermarket, I can see the small yellow croaker in the big freezer. It's wrapped in thick ice. It's very heavy. I've made big yellow croaker before. I want to try the small one. My husband once said it's delicious, and I think it's delicious."

Production steps:

Step 1: clean up the small yellow croaker, remove the internal organs, rinse it several times, then marinate it with cooking wine and a little salt for 15 minutes.

Step 2: prepare the excipients, cut shallot obliquely, slice ginger, cut garlic once, cut chili into two sections, and then put two star anise.

Step 3: prepare the flour.

Step 4: the small yellow croaker are evenly wrapped in flour.

Step 5: heat the pot, put a ginger slice into the pot, take a shovel to make the pot non stick, then add oil, put more oil, lower the fire, put small yellow croaker, fry both sides into golden color, and then fish out.

Step 6: that's it.

Step 7: don't pour out the remaining oil in the pot, spread the auxiliary materials at the bottom, then gently smooth the small yellow croaker, take a small bowl, pour all the seasonings into the small bowl, stir well and pour them into the small yellow croaker, add half or more bowls of water and simmer for a few minutes until there is no soup. Don't turn over, shake the pot, and the seasoning will be even.

Step 8: put it on a plate, and the delicious little yellow croaker in brown sauce is ready.

Materials required:

Small yellow croaker: 10

Flour: right amount

Scallion: right amount

Ginger: right amount

Garlic: 6-7 petals

Dried pepper: 2

Cooking wine: 2 teaspoons

Soy sauce: two spoonfuls

Old style: two spoonfuls

Vinegar: 2 teaspoons

Sugar: a spoonful

Salt: right amount

Chicken essence: appropriate amount

Star anise: 2

Note: when stewing fish, try not to move the shovel, easy to rot. Just shake the pan.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Xiao Huang Yu