Braised Large Yellow Croaker
1.
The main materials are available. Cut millet pepper into circles, slice ginger, cut shallot into sections, and peel off garlic
2.
Remove the scales of yellow croaker, wash inside and outside, cut a few knives on both sides, marinate with salt and cooking wine for 10 minutes; absorb the water on the surface of fish with kitchen paper before cooking
3.
Heat the pot, wipe the inside of the pot with ginger
4.
Spread a thin layer of starch on the surface of the fish, and heat the pan until it slightly smokes before putting the fish
5.
Fry each side for about a minute and then turn it over. Don't turn it too many times. Fry until golden brown and leave the pan for later use; during frying, hold the pan and shake it from side to side so that the skin will be more complete and it will be easier to brown.
6.
Wash the pot, add a small amount of oil, add green onion, ginger and garlic and saute until fragrant
7.
Add red pepper rings and stir fry a few times
8.
Add yellow croaker and add some water to the pot
9.
Pour in the juice mixed with cooking wine, light soy sauce, dark soy sauce, a little vinegar, and sugar
10.
Boil on a high fire. If the soup does not cover the fish, use a spoon to continuously pour it; because the yellow croaker is relatively large, put too much water in, the fish will be overcooked
11.
In the process of collecting the soup, add salt according to personal taste, and then sprinkle some shallots. When the soup is less, turn off the heat and bring it out.
Tips:
Let me talk about some tips not to fry the fish skin:
1. After the fish is marinated, the surface should be dried with kitchen paper;
2. Spread a thin layer of starch on both sides of the fish body and put it in the pot;
3. Wipe the pot with ginger before pouring the oil;
4. After pouring the oil into the pot, be sure to heat it to smoke;
5. Gently shake the pan during frying;
6. Try not to flip the fish frequently with a shovel except for turning it over.
