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

Name: Fragrant Braised Overnight Yellow Croaker ── Private Kitchen of "fish Kitchen"
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yellow croaker; 100g Labadou; 100g Pig fat; 1 Green garlic leaves; 10g ginger; 25ml Cooking Wine; 10g salt; Some Soy sauce; 100-150g water

by Fish kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

A private dish from "Yu'er Kitchen"──Fragrant Braised Overnight Yellow Croaker.

Regarding those Labadou and Yellow Croaker's overnight love, I ended up going to the oily dregs one night stand, completely messing up the Yellow Croaker's wishful thinking. However, the laba bean and oil residue pair is really a good match.

Labadou and yellow croaker are simmered first in order to blend the fragrance of the two. Is this a passion? But this is not enough. The yellow croaker must get out of the game first in order to make a beautiful love story later.

After the yellow croaker with the aroma of beans left in tears, there was no more juice in the pot at this time, only beans and oil. It’s time for our stunning heroine to appear on the stage, crispy and thin as cicada wings. I can finally come into close contact with Laba Beans. This is the perfect match. One bite is crunchy and the sesame oil sparks explode in the mouth. "

Ingredients

500g Yellow Croaker
100g Labadou
100g Pig Fat
1 Green Garlic Leaves
10g Ginger

Buy on JD Buy on Amazon
25ml Cooking Wine

Buy on JD Buy on Amazon
10g Salt

Buy on JD Buy on Amazon
Some Soy Sauce

Buy on JD Buy on Amazon
100-150g Water

Buy on JD Buy on Amazon

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.