Puning Bean Sauce Boiled Small Yellow Croaker

Name: Puning Bean Sauce Boiled Small Yellow Croaker
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Yellow croaker; 2 tsp Puning bean paste; 2g parsley; 1 Red chili; 5g ginger

by Lele who loves food

4.9 (1)

Favorite

21

Difficulty

Normal

Time

10m

Serving

2

The seaside people mainly rely on seafood. Wild yellow croaker has tender meat and delicious taste. The fried fish has a golden surface and complete skin, which can better lock the umami taste. What I am most looking forward to is to have a good pot with less oil and no fumes. Fried fish is essential! German WOLL elegant sapphire Chinese wok, sapphire solid surface, scratch-resistant, corrosion-resistant, easy to clean and less oily smoke. Under high temperature conditions, the most worrying thing is the safety of the coating. WOLL is produced locally in Germany, and the quality is guaranteed. It has obtained two German safety certifications, and it is safe to use! Ten-year unconditional warranty!

Ingredients

Puning Bean Sauce Boiled Small Yellow Croaker

1. Shred ginger, cut parsley into sections, wash yellow croaker to remove scales and internal organs, and prepare Puning bean paste.

2. After the pan is hot, add oil. WOLL pot has good thermal conductivity, and it can reach 300 degrees when it is heated in an empty pot for 3 minutes! No need to wait for cooking, energy saving and environmental protection!

3. After the oil is hot, add the fish

4. Fry it on one side until it is colored, then turn it over and fry it. It can be seen that after turning it over, although the fry is not very brown, the fish skin is intact and the pot body is not sticky at all! The coating of the WOLL pot has obtained two German safety certifications, so you can use it at ease!

5. After frying the other side until it is colored, add parsley, chili and Puning bean paste

6. Add some warm water

7. Change the lid and cook for a minute. The WOLL pot cover can lock the heat and shorten the maturity time of the ingredients.

8. Out of the pot.

Tips:
Puning bean paste has a salty taste, so there is no need to add salt.
Do not cook the fish for too long. The way to judge whether it is cooked: just bubbling the skin.