Fragrant Braised Overnight Yellow Croaker ── Private Kitchen of "fish Kitchen"

Fragrant Braised Overnight Yellow Croaker ── Private Kitchen of "fish Kitchen"

1. Ingredients: yellow croaker: 500g; laba beans: 100g; pork fat: 100g; green garlic leaves: 1 root; ginger: 10g; cooking wine: 25ml; salt: 10g; soy sauce: appropriate amount; water: 100-150g.

2. Ingredients processing: 1. Wash yellow croaker to remove the gills, absorb the moisture inside and out, and evenly wipe 10g of salt on the surface and inside; cover it with plastic wrap, put it in the refrigerator and marinate for 12-24 hours;

3. 2. After the pork fat is peeled, cut into super thin slices (the thinner the better), and then change the knife into small irregular slices (about 1CM on a side). Remember: it must be very thin, the dish is unique.

4. 3. Cut ginger into thin slices and change the knife to small irregular slices (about 1CM on a side).

5. 4. Cut green garlic leaves diagonally into thin strips.

6. Method: 1. Put a little vegetable oil in the pot, put the cut pocket pork slices in, and fry on low heat until the oil is 85%.

7. 1-1. When the fat slices are slightly dry and light gray, quickly pick up the oil residue and drain for later use.

8. 2. Use half of the oil in the pot for other purposes (for example, stir-fry green vegetables), soak up the marinated yellow croaker to dry the surface water, put the whole piece into the lard pan, and dry fry on medium heat until the surface is golden.

9. 2-1. Flip and fry the other side until golden brown. Fry the fish on both sides and set aside.

10. 3. At this time, use the leftover oil of the fried fish in the pan, add ginger slices and sauté.

11. 3-1. Change to high heat, add laba beans and stir fry for about 1 minute.

12. 3-2. Put in the fried fish, add a little soy sauce and water, cover and simmer for one and a half minutes on high heat, turn the fish over, cover and simmer for one and a half minutes on high heat to ensure that the thick meat on the back of the fish is well cooked , And when the soup in the pot is dry, turn off the heat and remove the fish and serve on a plate. Remember: Do not add more water at one time, as the oil will be collected very slowly, and more boiled fish will affect the taste of the fish. When quick-drying the pot, you can add water at any time as needed.

13. 4. After the fish is served, only Laba Beans are left in the pot at this time. Without turning on the fire, put the fried pocket oil dregs and green garlic leaves directly into the pot and stir-fry them three times.

14. 4-1. Pour the cold-fried laba beans, oil residue, and green garlic on top of the fish.