[zhejiang Cuisine] Soup is Delicious and Delicious Ningbo Flavor·yellow Croaker in Soup with Pickled Vegetables

[zhejiang Cuisine] Soup is Delicious and Delicious Ningbo Flavor·yellow Croaker in Soup with Pickled Vegetables

1. After removing the visceral scales and fins of yellow croaker, cut a herringbone knife on both sides of the fish.

2. Domestic students can choose fresh yellow croaker of medium size to cook. The yellow croaker from Zhejiang tastes the best.

3. Wipe both sides of the fish with kitchen paper towels to absorb the moisture.

4. After the pot is fully heated, put the oil again and turn the pot gently to distribute the oil evenly on the wall of the pot. Be careful not to drain the oil in the cold pan.

5. The yellow croaker can be loaded when the oil is heated to 50% heat. Don't shake it in a hurry, otherwise it will easily damage the integrity of the fish skin.

6. After the fish is fried on both sides, discard the excess oil. Then pour boiling water into the pot so that the amount of water is below the fish body, and then add green onions and ginger.
Special attention must be paid to hot water.

7. The yellow croaker in foreign countries is really too big, so I split it into two for the convenience of stewing it later. If it is a small yellow croaker, it can be stewed whole, which looks better.

8. Prepare the side dishes, finely chop the pickled vegetables, and wash the magnolia slices with clean water. Potherb must be marinated.

9. Turn off the heat, cover the pot and simmer for 20 minutes. If the fish is small, cook for 10 minutes.
Then turn it to high heat and add magnolia slices first.

10. Then add the pickled vegetables.

11. The pickled vegetables itself has salt, so I suggest you taste it first, and then add salt and pepper to taste according to your personal taste.

12. Boil on high heat for another 10 minutes, then turn off the heat.