Ingredients and methods of braised yellow croaker

Braised Yellow Croaker

Ingredients for braised yellow croaker

Small yellow croaker with ginger

Light soy sauce and dark soy sauce

Cooking wine garlic

White sugar

How to make braised yellow croaker

1. Clean the yellow croaker and wipe it dry with kitchen paper or use an electric fan to dry the surface moisture.

2. Wash the garlic and steam it in the rice cooker

3. Add cooking oil to the hot pan and heat the oil to about 70% hot.

4. Add ginger slices and turn to medium heat

5. Add the yellow croaker immediately without turning it over.

6. After about 30 seconds, turn the fish over and fry the other side.

7. Add appropriate amount of dark soy sauce for color and light soy sauce for flavor

8. Add a little cooking wine to remove the fishy smell

9. Add half a bowl of water

10. Add the steamed garlic, bring to a boil over high heat and then turn to medium heat.

11. Add sugar

12. Add some chicken essence to the sauce and serve.

Tips

The secret to frying fish without breaking the skin with a 100% success rate:

1. Wipe or blow dry the moisture on the surface of the fish, otherwise the oil will splash when frying the fish, and it will easily stick to the pan, which will easily break the skin;

2. Use hot pan and hot oil. Before explaining what hot pan and hot oil are, we must first understand hot pan and cold oil. Modern people pay attention to health, and use the hot pan and cold oil method to cook, that is, first heat the pan very hot and put in the oil and then stir-fry the dishes immediately. This will not affect the taste of the dishes, and because the oil is not heated at high temperature, no carcinogens will evaporate. Most of the time we should do this, especially when cooking vegetables; but when we fry fish, it is best to use a hot pan and hot oil, that is, put cooking oil in the hot pan, do not put the fish in immediately, let the oil temperature rise a little bit, about 70 degrees, but do not heat the oil to smoke, at that time, carcinogens may evaporate. Frying fish in a hot pan and hot oil is the best trick to keep the fish skin from breaking.