Yellow Croaker
1.
Large yellow croaker thawed naturally, it is best not to thaw in water or microwave.
2.
Remove the fish scales, this is a general procedure, everyone knows it, just keep the fish intact.
3.
1 "Tear the skin", the fishy smell of yellow croaker mainly comes from the top skin on both sides of the fish's eye, and the locals also call it "iron skin". After torn apart, there are several small compartments inside, and the mucus inside is the main source of fishy odor, and most of the fishy odor can be eliminated by cleaning it.
4.
2 "Stir the belly", the large yellow croaker is a single stab garlic clove. If the belly is cut open and the fish is stewed, it will be easily scattered. First cut a small opening in front of the fish's anus, and cut the intestines from the fish.
5.
2 "Stir the belly", use two chopsticks to reach from the mouth of the fish to the belly of the fish and stir it spirally to bring out the internal organs. Not once, stir a few more times.
6.
2 "Stir the belly", pour in water from the mouth of the fish to rinse, this is the body of the fish should be intact, and the water comes out from the small opening in the tail.
7.
3 "Slightly frying", add olive oil, green onion and ginger, and add drained yellow croaker. Because large yellow croaker is easy to scatter, many people like to fry with wide oil and thick oil. Instead, use less oil and low heat. Fry it.
8.
4 "Pouring and boiling", add water, and pickled vegetables (there is no pickled cabbage at home, I use sour cabbage instead, the taste is as sweet), do not turn the fish, just pour the hot sauce on the fish with a frying spoon.
9.
After the fish was put on the plate, the fish should be intact. There was no such big pot at home, so the yellow croaker had to bend down. The taste is delicious, and the fish is sweet!
Tips:
The cooking technique is "1 peel the skin, 2 stir the belly, 3 lightly fry, 4 pour and cook". There are still many pitfalls in this dish: it doesn’t tear the skin and has a strong smell, does not stir the belly and the fish is loose, does not fry, and it has less savory taste. If you add some messy seasonings, the sweet taste will be masked. Up.
