How to cook yellow croaker with bamboo shoots

Braised Yellow Croaker with Snow Bamboo Shoots

Material

4 small yellow croakers, about 750 grams, 100 grams of winter bamboo shoots, 50 grams of snow vegetables. Seasoning: 15 grams of refined salt, 15 grams of chicken essence, 5 grams of sugar, 0.5 grams of pepper, 20 grams of cornstarch, 750 grams of salad oil, and 300 grams of broth.

How to cook yellow croaker with bamboo shoots

practice

1. Remove the head of the small yellow croaker and split it in half along the spine from neck to tail. Remove the spine and slice off the bones on the belly. Take two slices of clean meat from each fish, marinate with salt, chicken essence and sugar for 5 minutes, and add cornstarch to coat. Cut the winter bamboo shoots into thin strips and the pickled mustard greens into minced pieces.

2. Heat the oil in a pan until it is 40% hot, add the fish and fry on low heat for 40 seconds, then pour out and drain the oil.

3. Heat the oil in the pan until it is 60% hot, add the shredded bamboo shoots and chopped pickled mustard greens and stir-fry over medium heat until fragrant. Then add the broth, yellow croaker, salt, chicken essence and pepper and simmer over low heat for 2 minutes.

Tips

Features

The color combination is fresh, and the taste is salty, tender and smooth.

Production Key

Do not fry the fish for too long and the oil temperature should not be too high. Choose green pickled mustard greens.