Name: Braised Yellow Croaker in Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1.2 kg) Large yellow croaker; Some shallot; Some ginger; Some garlic; Some parsley; Some Dried red chili; 2 tablespoons Sweet noodle sauce; 1 tsp Sugar; 1 tablespoon Cooking Wine; 2 tsp Soy sauce; 1 tablespoon Oyster sauce; 2 tablespoons Cooking oil

Braised Yellow Croaker in Sauce

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Sauce stew is a common cooking technique in Shandong cuisine. It uses sweet noodle sauce as the main seasoning to fully stir-fry to get its fragrance. The method is simple and easy to master. Yellow croaker is the tenderest kind of sea fish. The method of braising yellow croaker with sauce is the most common dish along the coast of Shandong. As long as you control the heat, the sauce will be fragrant and the fish will be fresh and tender. . Moreover, this technique is suitable for all kinds of fish such as fresh fish, frozen fish, marine fish, and freshwater fish. "

Braised Yellow Croaker in Sauce

1. The yellow croaker is cleaned with a diagonal knife on both sides

2. Slice the green onion, ginger and garlic, and wash the red pepper;

3. Start the wok, heat the pan with cold oil and sauté the chives, ginger, garlic and dried chilies;

4. Turn the heat to low, add the sweet noodle sauce, and stir-fry slowly until the sauce is fragrant;

5. Add yellow croaker and fry slightly on both sides;

6. Add a proper amount of boiling water, just surpass the fish;

7. Add cooking wine;

8. Join soy sauce

9. Add sugar

10. Add oyster sauce;

11. Bring to a boil over high heat, simmer on low heat with a lid, and heat until the soup is slightly thickened.

12. Lift the pot and sprinkle with coriander.

Tips:
1. You don't need to put peppers, but put a little bit more delicious;

2. Use low heat when stir-frying the sweet noodle sauce, stir-fry until the color of the noodle sauce becomes darker and fry the aroma; pay attention to the heat, don't fry it;

3. If the fish is already cooked and there is still a lot of broth, you can take the fish out first, then collect the thick broth and pour it on the fish. Avoid simmering for too long and the fish will get old.