Dry fried croaker

Dry fried croaker

Introduction:

"There is still a difference between yellow croaker and yellow croaker. Now we can't buy real yellow croaker. According to my father's experience, the real yellow croaker has a sharper head and a uglier appearance. It weighs about 5-6. After identification, this time it should be a real yellow croaker; Before you start, there is still pressure. I feel that steaming fish is more labor-saving than burning fish or stewing fish, because the requirement of fire number is not very high. As long as you master the key of steaming, you will be 100% successful. You don't need to fry the key, and you can't find a way to do it

Production steps:

Step 1: clean up the fish, remove the scales and viscera. The flesh of yellow croaker is fresh and tender, so don't break the flesh when cleaning up. Spread salt evenly on the body and viscera of the fish, and then cover the fish with cooking wine and rice vinegar for 2-3 hours;

Step 2: wash the onion, ginger and garlic, cut the onion into large sections of 10cm, cut the ginger into large pieces, and make the garlic whole;

Step 3: when frying fish, first pour the cooking wine out of the plate, and then use dry paper towel to absorb the water on the surface of the fish;

Step 4: apply starch evenly on the fish's body, please use corn starch, which is not easy to adhere. After applying starch, fry the fish immediately, otherwise it will wet the starch again with the water in the body;

Step 5: put a little oil (30g) in the pot, be sure to heat it up for 9 minutes, quickly put the fish, turn it over with a shovel, keep the fire off, turn to medium and low fire, continue to fry both sides of the fish until golden, turn off the fire;

Step 6: fry the fish in turn and put them on a dry plate for later use;

Step 7: slice the bacon and set aside;

Step 8: put the oil in the pot over medium heat, put in the bacon slices and stir fry until the meat oil comes out;

Step 9: add onion, ginger, garlic, Chinese prickly ash, large ingredients, stir fry together to make a fragrance;

Step 10: put in the fried yellow croaker; the following is the dry burning process, because it's too fast, so there's no photo. Put in sugar, rice vinegar in turn, cover the pot for about 1 minute, open the lid, then put in the raw soy sauce, salt, fish, turn over the bottom, put in the old soy sauce, continue for 2 minutes;

Step 11: dish, serve, add garlic decoration, salty and delicious, sweet and sour moderate, dry fried yellow croaker, I love to eat, do you like to eat~~~

Materials required:

Yellow croaker: 2, about 700g

Bacon slices: 50g

Table salt: 20g (salt)

Sugar: 30g (white)

Veteran: 5g

Soy sauce: 30g (soy sauce)

Zanthoxylum bungeanum: 20

Large material: 2 pieces

Fennel: 20 capsules

Rice vinegar: 30g

Scallion: 10cm (2 sections)

Garlic: 8 pieces

Ginger: 1 tablet

Cooking wine: 30g

Salad oil: 30g

Note: 1: the key to submerge the fish is to evenly spread salt on the surface and viscera of the fish, and put ginger slices in the belly of the fish. The role of salt is to keep fresh, and the role of ginger slices is to deodorize; 2: the key to fry the fish is to heat the oil, about 8-9 points, and put your hand on the top of the oil pan to feel the hot oil smoking; 3: during the process of frying the fish, you should change the middle fire, and turn it over to avoid the fish Skin will be fried paste, affect the appearance; 4: fish body should be wiped dry, evenly coated with starch, must be corn starch; 5: Meat oil cooking seafood is more fresh and tender, so bacon fried meat oil just plays this role, and bacon has a special flavor, and will not be greasy; 6: cooked with the whole garlic, will have a unique flavor, and garlic can detoxify; 7: nutritional value 1) Conclusion: yellow croaker is rich in protein and trace element selenium. For the weak and middle-aged and old people, eating yellow croaker will receive good therapeutic effect. 2) yellow croaker belongs to hair, asthma, chronic skin disease people taboo food;

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh