Dry fried croaker

Dry fried croaker

Introduction:

"Dry braised yellow croaker is a traditional dish. It can be served with wine and food. It's fresh and slightly spicy. But it's really hard to make this dish well. "

Production steps:

Step 1: remove the scales and viscera of the fish, wash them, and cut them on both sides. Sprinkle a little salt and cooking wine and marinate for 10 minutes.

Step 2: green onion, ginger and garlic, Chinese prickly ash, dried red pepper and pork diced for preparation

Step 3: dry the salted fish with kitchen paper, fry them in oil pan, and control the oil temperature at 80% or 90%. This kind of fish is easy to shape and not easy to stick to the pot.

Step 4: fry the fish until golden on both sides, take out and control dry.

Step 5: start another pot, stir fry the scallion, ginger and garlic in a little oil until fragrant, stir fry the Diced Pork until it changes color, then add Chinese prickly ash, dried red pepper, cook yellow rice wine and vinegar, add sugar and salt to taste, finally pour boiling water on the fried yellow croaker, cover the body of the fish for half an hour. Turn the fish over in the middle.

Step 6: fish out, the remaining soup continue to boil into thick, under the pepper drench in the fish, surrounded by coriander forming on both sides.

Materials required:

Yellow croaker: one 600 grams

Pork: 100g

Scallion: 100g each

Dry red pepper: 50g

Color pepper: 100g

Coriander: a little

Ginger: right amount

Garlic: right amount

Pixian Douban: 50g

Soy sauce: 20g

Sugar: 100g

Edible oil: 1000g, actual consumption 50g

Yellow rice wine: 50g

Pepper: a little

Large material: moderate amount

Note: yellow croaker, grass carp, Duobao fish, etc. can be cooked with this method.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy