New Year's Eating Fish for More Than Every Year---simmered Yellow Croaker in Sauce
1.
Wash the yellow croaker inside and outside, make 3 cuts on the front and back
2.
The egg white wraps the fish to prevent the fish skin from being scalded by the warm oil
3.
Prepare scallion, garlic half, dried chili, cinnamon, peppercorns
4.
Heat the pot, heat the pot with cold oil,
5.
Slowly add the fish,
6.
Fry for a few minutes, and fry on both sides to serve
7.
Pour half of the oil in the pot and add the shallots and other ingredients
8.
Add two spoons of soybean paste and stir fry while it is hot
9.
Pour in water, mix in cooking wine, vinegar, and add the fried fish
10.
Bring to a high heat, cover the pot, turn to a low heat and simmer, cook for 30-40 minutes, the soup is almost collected, it's OK
11.
The delicious yellow croaker is out, we can't wait for a long time,
12.
Stop taking pictures, eat quickly, ha
Tips:
The purchase of yellow croaker is also particular.
Premium yellow croaker
1. More than 2/3 of the bases of the dorsal and anal fins are covered with small round scales. The scales of the fish are uniform in color, yellow and natural.
2. The eyes are dark and shiny.
3. The body has no scars. The body of the fish is oblong, the head is relatively large, the tail stalk is relatively long, the upper body is yellowish brown, the abdomen is golden yellow, the fins are yellow or grayish yellow, and the lips are orange-red.
Poor quality and poisonous yellow croaker
1. The eyes are white, the price is lower than the normal price, and it may be deteriorated.
2. Fish that are too yellow may be dyed.
3. Wipe the body of the fish with white toilet paper. The yellow ones must be dyed with other fish.
4. The mouth and gills are also yellow. Those with residual yellow water in the mouth must be dyed.