Small Yellow Croaker with Black Bean Pepper

Name: Small Yellow Croaker with Black Bean Pepper
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 lines Small yellow croaker; 1 tbsp Tempeh; 1 small piece ginger; 2 cloves garlic; 1/2 piece Hot pepper; 2 tbsp Soy sauce; 1/2 teaspoon Sugar

by Rice is coming

4.9 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

Let me talk about the origin of this dish first. It can be said that I have never eaten this kind of yellow croaker in the past, and I don't even know its existence. It was because I went to a seaside city to visit my old classmates some time ago. The few people met each other very happily. From noon, they went to a small restaurant for dinner. The old classmates served as the host. During the dinner, they ordered a dish called dry fried small yellow croaker. When the dish was served, it was browned and crispy. After tasting it, I felt that the fish has a strong flavor, that is, there are a lot of fish, which makes people love and hate. Inquiry, this small sea fish is the most plump in September, and it is also very cheap, only a few yuan per catty. It is estimated that it is because it is so much that it is daunting, so few people care about it, so it is delicious and cheap. . . At that time, I was thinking about going home and making it for my family, but I thought that those guys in the family are like people doing big things all day long, eating vegetables has bones, and it’s troublesome to smash everything, so I improved the method a bit. Change to frying, and put a pressure cooker to press for a while before the frying until the fish is soft.

Ingredients

6 lines Small Yellow Croaker
1 tbsp Tempeh
1 small piece Ginger

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2 cloves Garlic

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1/2 piece Hot Pepper
2 tbsp Soy Sauce

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1/2 teaspoon Sugar

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Small Yellow Croaker with Black Bean Pepper

1. Wash the tempeh and chop a few times

2. Wash the ingredients, slice ginger, slice green onion, mince garlic and pepper

3. Wash the small yellow croaker, remove the gills and internal organs, cut off the fins, and drain the water for later use

4. Heat oil in a pan and fry the fish until golden on both sides

5. Put it on a pressure cooker and steam it

6. Cover and steam until the gas nozzle is ventilated and pressurize for 15 minutes to turn off the heat

7. Move the pot and place the faucet to lower the temperature and decompress to remove the fish plate

8. Heat the pan again and heat the oil, add ginger, garlic, hot pepper, and tempeh to fragrant, then put the fish in the pan, cook in the light soy sauce, sugar and the fish juice from the steamed fish, cover and simmer for a few minutes, during which time the fish is turned over , Let the fish fully absorb the sauce, finally open the lid and add the green onion, then cover and bake for a while

9. Put the fish out and serve on the plate, then pour the remaining sauce in the pot and minced green onion, ginger, garlic and pepper, OK

Tips:
1. The scales of the fish need not be removed, because after high-pressure cooking, the scales become soft and edible;
2. If there are elderly and children in the family, the high pressure time can be appropriately extended to make the fish bones crisp and eat the whole fish. At the same time, remove pepper fascia and seeds to reduce irritation;
3. This dish uses less oil, is light and easy to digest, and is more suitable for dinner;
4. The cost of this dish is less than ten dollars including all the ingredients, so careful housewives can think about it.