Home Cooked Yellow Croaker
by Baoma's little chef.
Favorite
Difficulty
Easy
Time
20m
Serving
2
Today is the beginning of winter. From now on, the weather will get colder and colder. Cold weather consumes a lot of calories. The beginning of winter makes up for the winter and needs proper nourishment. The two sons in the family love to eat meat when they are happy. Often eat chicken, fish, lean meat, beef and mutton, etc., to strengthen the body and tolerate the cold.
The main ingredient of today's food is yellow croaker. After sending the children in the morning, my husband bought three yellow croakers at the supermarket. The fish was delicious, with less thorns and tender meat. The elderly and children loved it even more. This time I used my family’s most home-cooked cooking method. Don’t look at the home-cooked cooking method. This is the fish-cooking method handed down by my mother-in-law. It’s suitable for all kinds of fish. A method of cooking fish. You can handle any fish in the future. There is no difficulty. The key point is that half a bowl of rice vinegar after frying. You will doubt it when you hear so much vinegar. That’s right, it’s so much. The temperature rises immediately. Cook in the pot, close the lid and simmer for 20 seconds, the fish is not fishy, the taste is up, and some sugar is added in the later cooking, there is no sour taste, but the taste is salty and fresh, don’t believe it, you try, my house But it has been eating for decades! "
The main ingredient of today's food is yellow croaker. After sending the children in the morning, my husband bought three yellow croakers at the supermarket. The fish was delicious, with less thorns and tender meat. The elderly and children loved it even more. This time I used my family’s most home-cooked cooking method. Don’t look at the home-cooked cooking method. This is the fish-cooking method handed down by my mother-in-law. It’s suitable for all kinds of fish. A method of cooking fish. You can handle any fish in the future. There is no difficulty. The key point is that half a bowl of rice vinegar after frying. You will doubt it when you hear so much vinegar. That’s right, it’s so much. The temperature rises immediately. Cook in the pot, close the lid and simmer for 20 seconds, the fish is not fishy, the taste is up, and some sugar is added in the later cooking, there is no sour taste, but the taste is salty and fresh, don’t believe it, you try, my house But it has been eating for decades! "
