Dry Fried Yellow Croaker

Name: Dry Fried Yellow Croaker
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A Yellow croaker; Some Vegetable oil; Some salt; Some Cooking Wine; Some Salt and pepper

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Yellow croaker is recognized by gourmets for its smooth meat and nourishing strength. But I always feel that the fish in the deep sea is very fishy, and I don't eat fresh fish and eat less. The sea here is very far away, and the seafood is very expensive. Sometimes, there are some stale fish. Unless you go to the cold storage to buy, you can buy less and more expensive, where they are mainly wholesale.

This yellow croaker eats more. It is a common type of fish that is bought in large supermarkets. It is usually bought in bags and packaged, so there is no room for picking. Yellow croaker has the effects of harmonizing the stomach to stop bleeding, invigorating the kidneys, strengthening the spleen and stomach, soothe the nerves and stop dysentery, invigorate qi and replenish essence; it has a good effect on anemia, insomnia, dizziness, loss of appetite and postpartum physical weakness in women.

Ingredients

Dry Fried Yellow Croaker

1. Ingredients: yellow croaker, onion, ginger, coriander, vegetable oil, salt, cooking wine, starch, pepper and salt

2. Wash the green onion and ginger, shred and slice some

3. Clean the fish and cut it with an oblique knife on both sides

4. Spread the yellow croaker with cooking wine and salt

5. Spread the yellow croaker with cooking wine and salt

6. The marinated yellow croaker uses kitchen blotting paper to absorb excess water

7. Some more starch

8. Heat the pan with cold oil, add green onion and ginger, add yellow croaker, and fry until one side becomes hard and yellow

9. Turn it over and continue to fry the other side until both sides are golden brown. Sprinkle with salt and pepper. Set a plate and sprinkle with chopped coriander (if you like cumin, you can sprinkle it on the pan).

Tips:
When frying fish, fry the fish on one side until it becomes hard and discolored, then turn it over and fry the other side. When the fish is broken or fried, heat the pan with cold oil, which is a certain amount of extra heat in the pan, to add oil. The oil cannot be too hot. Flip the heat repeatedly and fry on low heat until golden brown on both sides