Ingredients and cooking methods for salted egg yolk fish wontons

Salted Egg Yolk Fish Wonton

I have never been a cooking sect, nor do I have any specialties. I cook whatever I want. In fact, I like to eat fish very much. I can accept any cooking method, whether it is braised, steamed, or fried. My husband likes to eat meat very much, but he doesn't like fish. Therefore, fish is not a meat dish on our table. For dinner for two people, one meat dish, one vegetable dish, and one cold dish are enough. Fish is not considered meat, so when I want to eat fish, I have to prepare a meat dish for him. I get off the subway at 6:20 every night, buy groceries, and get home at 7 o'clock. How can I have so much time to cook fish and meat? Therefore, recently, I rarely cook fish. This steamed yellow croaker was made when I went home for the National Day holiday. I ate almost all of the fish. I am not exaggerating when I say I ate all of it. I stuffed the steamed fish into my mouth as soon as it was steamed. My mouth is not afraid of being burned, and my tongue is quite agile. It takes no more than a minute to eat a fish. My dad asked me in confusion: "Is there no yellow croaker in Beijing? Or are you stingy and don't want to buy it? Why do you act like we went out to work in the countryside to settle down!" I know how ugly I look when I eat, so I ignore him and continue to eat. Talking will delay my eating. However, to be honest, the yellow croaker in Shanghai is really better than that in Beijing. Most of the yellow croakers bought in Beijing are frozen, not fresh, so the taste is really worse. Therefore, if you can't buy fresh ones, the yellow croakers are basically fried or dry-fried by me. In fact, I prefer steamed yellow croakers, which are delicious and easy to make.

Ingredients for Salted Egg Yolk Fish Wonton

Material:

Small yellow croaker, garlic, onion, ginger, cooking wine, salt, sesame oil, June fresh soy sauce, sugar

Salted Egg Yolk Fish Wonton Recipe

1. Remove the head of the small yellow croaker, clean the internal organs and wash it clean for later use;

2. Evenly coat the small yellow croaker with salt, sugar, June fresh soy sauce and cooking wine (I used my mother's 198 yuan Zhizhonghe old wine, which tastes super fragrant), sprinkle with green onions and ginger to marinate;

3. Bring water to a boil in a pot, put the small yellow croaker into the pot and steam over high heat for ten minutes, then remove from heat; drizzle with sesame oil and serve.

A word of advice:

To make delicious small yellow croaker, you must pay attention to the following points when choosing small yellow croaker. The small yellow croaker must be fresh and odorless, so that the dish can ensure the fresh taste; pay attention to the fish body, which must be complete. The fish body is rotten, with the head and tail broken, and the internal organs leaking out, which is basically not very fresh; pay attention to the gills of the small yellow croaker. Bright red means the fish is still fresh.