[dried Yellow Croaker]

Name: [dried Yellow Croaker]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Yellow croaker; Some Fatty pork froth; Some Shiitake Mushrooms; Some corn kernels; Some carrot; Some Pixian Doubanjiang; Some Soy sauce; Some Cooking Wine; Some shallot; Some ginger; Some garlic; Some Pepper noodles; Some Vinegar; Some Sugar; Some Vegetable oil

by Eyebrow delicacy

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

If fresh fish is to better reflect the freshness of the fish, steaming is the best choice. But sometimes it’s frozen or you want to eat something heavy, then you can try this dry roasted yellow croaker. The color is bright, the taste is slightly spicy and salty, because the final soup is relatively dry, and the fish is more delicious. A bite is wrapped in the moisturizing of red oil, and it is great with white rice. "

[dried Yellow Croaker]

1. Dice carrots and shiitake mushrooms, chop green onion, ginger and garlic, and dice fat pork.

2. Remove the scales and internal organs of the yellow croaker, dry the surface water, and make a few strokes on the fish body to make it delicious.

3. Mince the Pixian bean paste.

4. Spread a thin layer of dried starch on the fish, heat up a pan, add vegetable oil, and fry the yellow croaker until the surface becomes yellow and scorched.

5. Heat the wok, add vegetable oil and fat pork on medium heat, stir fry until the fat separates.

6. Add green onion, ginger, garlic and stir fry for a fragrant flavor.

7. Turn the heat to low, add the pepper noodles and Pixian bean paste, stir-fry until the red oil is obtained.

8. Turn to medium heat, add cooking wine and light soy sauce, add carrots, mushrooms, and corn and stir fry.

9. Add proper amount of boiling water, sugar, and vinegar.

10. Add the fried yellow croaker and bring to a boil. Turn to medium heat and cook for about 15 minutes. During this time, use a spatula to pour the soup on the fish.

11. Finally, heat the juice until it is thick.

12. After serving, pour various side dishes on the fish and sprinkle with chopped green onion.

13. Finished picture

14. Finished picture

Tips:
1. There is no need to stir-fry the fat pork froth too dry, so that it can continue to moisturize the fish while stewing.
2. Chop the Pixian bean paste to make the red oil better.
3. For the large yellow croaker I used this time, pay special attention to the stew. In the end, the tail almost broke off. Fortunately, there were many side dishes and it was covered up. It is recommended to use fish with tighter flesh, and cook for a while to make it more delicious.
4. Pixian bean paste and light soy sauce are already salty. I didn't add additional salt. If the mouth is heavy, you can add a small amount of salt. You can taste the salty soup before adding it.
5. If you want to eat more spicy, you can add chili noodles when frying Pixian bean paste.
6. If you like the dry and fragrant taste, fry the fish for a while longer. I fry the fish lightly, so the taste is more tender.

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