Braised Yellow Croaker in Vinegar
1.
Wash the eviscerated yellow croaker with a double-sided twill knife for use.
2.
Blend the bowl of juice; put salt, monosodium glutamate, pepper, sugar, Shao wine, soy sauce and rice vinegar in the bowl and stir well.
3.
Add appropriate amount of water and stir well for later use.
4.
Heat up the pan and put a proper amount of oil at a time, soak up the water with kitchen paper, and put the fish in the pan for frying.
5.
Don't move the fish after it's in the pan, and let it fry the skin until it is crispy. Shake the wok and it will naturally come off.
6.
Fry one side of the fish to golden brown and turn it over, then add star anise and pepper to fry together.
7.
After the star anise and pepper are fragrant, add the onion, ginger, garlic and shake the wok.
8.
After the onion, ginger and garlic are saute, pour the prepared bowl of juice and add an appropriate amount of water. The water is level with the fish.
9.
After the onion, ginger, and garlic saute, pour the prepared bowl of juice and add an appropriate amount of water.
10.
The water is level with the fish.
11.
Cover the pot and simmer over medium-low heat for 7-8 minutes.
12.
Cover the pot and simmer over medium-low heat for 7-8 minutes.
13.
After simmering for 7-8 minutes, turn the fish over on a plate so that the fish will remain intact and not fragile.
14.
After the fish is turned over, simmer for 5-6 minutes and it will be out of the pot.
15.
After the fish is stewed, use a plate to scoop the fish out and put it on the plate.
16.
Remove the spices from the pot.
17.
Concentrate the remaining soup over medium-high heat.
18.
The soup is thickened and poured on the fish.
19.
Finally, sprinkle with chopped green garlic and serve.
20.
This vinegar-boiled yellow croaker is ready.
Tips:
The characteristics of this dish; the color is brown, red and oily, the vinegar and garlic are rich, the taste is sweet, sour and salty, and the fish is soft and fresh.
Tips;
1. The key to making this dish is that you don’t use a spoon or spatula to turn the fish when frying. As long as you fry the fish skin into golden yellow when frying the fish, the fish skin will naturally separate from the bottom of the pan, and you only need to gently operate it. Just shake the wok, it will fry the fish easily and naturally.
2. Before frying the fish, it is necessary to absorb the moisture. It is best to use kitchen paper, if you do not use a dry towel, it can be explosion-proof.
3. It is better to use a plate when turning the fish upside down and serving, so that the soft and rotten fish are not fragile and the fish body can be kept intact.
4. When seasoning, vinegar should be slightly more than sugar, and vinegar should be a little bigger. Some of the vinegar will volatilize during the firing process.
5. When making this dish at home, the purpose of blending the bowl of juice in advance is that the seasoning will be more accurate, so that the salty, sweet and sour is not easy to control while the seasoning is done, and the taste will be slightly worse if the taste is not adjusted. Only skilled It can be seasoned directly in the pot.
The delicious private dish "Simmered yellow croaker in vinegar" of the big stir-fry spoon is ready for your reference!
