Making cold and appetizing small yellow croaker with soy sauce by traditional method

Making cold and appetizing small yellow croaker with soy sauce by traditional method

Introduction:

"Traditional smoked fish are mostly made of black carp. But each one of the black carp is so big, like my delicate eating method, a fish has to eat for a long time.. So thinking about what to use instead, I thought of small yellow croaker. Small yellow croaker is small and has only one big bone spur, which is really suitable for this practice. Today's dish - "small yellow croaker with soy sauce", I added Douchi to the soup. Because I like the aroma of Douchi very much, I always think it will bring some exotic feeling to the dishes. It's cold and appetizing. It's sweet and sour, refreshing and delicious. It's very suitable as a cold dish at a banquet

Production steps:

Step 1: prepare small yellow croaker and ginger 1, scallion 1;

Step 2: after thawing, remove the head and viscera of small yellow croaker, then cut off the fin, clean it, drain the surface water and put it in a bowl;

Step 3: 1 slice ginger, 1 slice scallion, put into a bowl;

Step 4: add yellow rice wine 1 and salt in turn, mix well, wrap with fresh-keeping bag, and refrigerate for 2 hours or overnight;

Step 5: prepare other condiments;

Step 6: chop the Douchi;

Step 7: ginger peeled and chopped, scallion chopped, garlic peeled and chopped;

Step 8: warm the oil in a hot pan, add chopped powder, stir fry over medium heat to make it fragrant;

Step 9: turn to high heat and cook yellow rice wine 2 along the edge of the pot;

Step 10: stir fry the flavor, add water;

Step 11: add sugar;

Step 12: add fresh soy sauce;

Step 13: join the veteran;

Step 14: add rice vinegar;

Step 15: bring to a boil over high heat and simmer for another minute;

Step 16: turn off the heat, pour the cooked soup into a large bowl and let it cool;

Step 17: add cooking oil 2 in a small pot and heat over low heat. Here, the pot can be tilted to save oil;

Step 18: marinate the small yellow croaker and dry the surface with kitchen paper;

Step 19: pour corn starch into the plate and stick the small yellow croaker with a layer of dry powder evenly;

Step 20: then pat off the excess dry powder on the surface;

Step 21: heat the oil in the pot to 70-80% heat, put it down with chopsticks, many small bubbles float up, put in the small yellow croaker, fry the fish in medium high fire, fry until the surface of the small yellow croaker is golden, float on the oil surface;

Step 22: take out small yellow croaker and drain oil slightly;

Step 23: soak in the prepared soup while it is hot, and you will hear the sound of Zizi;

Step 24: after all operations, cool to room temperature, and then refrigerate in the refrigerator for more than 4 hours or overnight. When eating, take out the small yellow croaker, pour some soup, sprinkle with red pepper and shredded green onion, pour a little sesame oil, and take a big bite~

Materials required:

Chilled small yellow croaker: 500g + (gross weight, weight will be slightly reduced after viscera removal)

Ginger 1: big thumb

Scallion 1: long middle finger

Ginger 2: a small piece

Scallion 2: a short section

Garlic: 4 cloves

Red pepper: a little

Salt: 3G

Yellow rice wine 1:15ml

Douchi: 8g

Yellow rice wine 2:10ml

Sugar: 10g

Soy sauce: 15ml

Old style: 5ml

Rice vinegar: 20ml

Edible oil 1: a little

Water: 150ml ~ 200ml

Edible oil 2: proper amount

Corn starch: right amount

Sesame oil: a little

Precautions: 1. Small yellow croaker should be cleaned, and it's better to cut off the fins, or it's easy to fry the fins when frying; 2. When frying various kinds of end, don't use fire, so as not to fry paste; 3. Before frying, be sure to dry the water on the surface, if you're in a hurry, use kitchen paper to suck it up, or you'll splash oil and get hurt easily; 4 Yellow croaker wrapped in dry powder is not too thick, a thin layer can be; 5. Small yellow croaker under the pot, do not turn at the beginning, wait for 10 seconds, shake the pot, small yellow croaker can move when they turn over, so it is not easy to break the skin; 6. Like a little crispy taste, you can finally open a big fire to fry the fish.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour