Name: Braised Small Yellow Croaker
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Small yellow croaker; Some Flour; Some Red and Green Pepper; Some Sliced ginger; Some Garlic cloves; Some Green onions; Some Soy sauce; Some Dried chili; Some pepper; Some Cooking Wine; Some Chicken Bouillon Powder; Some Balsamic vinegar; Some chili sauce; Some Sugar; Some salt

Braised Small Yellow Croaker

by Twelve

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

This little yellow croaker finally finished taking pictures before the typhoon~~~ The moment I took the plate back to the room, the situation suddenly changed, and the storm came down~~~ closed the doors and windows and started eating! ! ! The small yellow croaker is really "small". When I bought it, the supermarket only had this kind of dish. I actually wanted to serve this dish a long time ago. When I cooked it for the first time last month, all the fish was broken into garlic cloves. I struggled to find the fish in the sauce, and the finished product was very ugly. This time I summarized the experience.
Finally a complete little yellow croaker is burned~~~ for the novices to learn from, please give advice from the masters~~~"

Braised Small Yellow Croaker

1. Thaw the small yellow croaker, cut open the belly with scissors, clean up the intestines, etc., use your nails to scrape off the black film in the belly of the fish, buckle out the cheeks. Rinse with water.

2. Drain the little yellow croaker a little, and spread the flour evenly on the flour plate.

3. Fry in a small amount until golden on both sides, set aside.

4. Cut the green onion into sections, cut the garlic cloves into thicker slices, prepare ginger slices, red and green peppers, and dried chilies.

5. Pour in a small amount of oil.

6. Put the green onion, ginger, garlic and sauté until the aroma comes out.

7. Add dried chilies.

8. Saute 2 kinds of peppercorns and serve.

9. Put the fried fish back into the pan.

10. Put all kinds of spices back on the fish.

11. Pour water into the pot.

12. Probably less than 2/3 of the fish body is enough, turn on the fire and boil the water.

13. Add 4 scoops of dark soy sauce.

14. 1 tablespoon of light soy sauce.

15. A spoonful of cooking wine.

16. A pinch of salt...

17. A little oyster sauce.

18. 2 tablespoons of sugar (decrease if you don't like the sweet taste).

19. A spoonful of chili sauce.

20. Add more fresh scallions and a spoonful of chili sauce (not spicy or not), cover the medium heat and simmer slowly, during the period, you can gently shake the pan back and forth to prevent it from sticking to the bottom.

21. Turn off the heat when the soup reaches the desired level and add a little chicken essence.

22. Add some balsamic vinegar before the pan~~ (it will increase the fragrance, and the vinegar will not taste).

Tips:
Cook small yellow croaker in a wok for cooking, never turn it, but the wok is easy to stick to the bottom. After frying, cook it directly in a pan. Usually the pan is not very sticky. Since the water added in the pan is shorter, it is shortened. At the time of collecting the juice, the fish is not easy to rot.