How to cook squirrel yellow croaker

The method of cooking squirrel yellow croaker is actually quite simple. I believe you will know it after reading what the editor has said.

Squirrel croaker

Materials of squirrel yellow croaker

1 yellow croaker (about 600g) 5g green beans 5g pine nuts 1 shallot 1 small piece of ginger 3 cloves of garlic 800g cooking oil (actual consumption 100g) 1/2 tablespoon soy sauce 60g broth 30g cooking wine 30g balsamic vinegar 3g refined salt 60g sugar

How to cook squirrel yellow croaker

1. Cut open the yellow croaker, clean it, cut off the fish head and put it aside; wash and chop the green onion, ginger and garlic;

2. Use a knife to cut the fish into two halves along the spine, leaving only the tail connected, and remove all the spine bones and small thorns;

3. Use a knife to cut the two halves of the fish fillet into wheat ear-shaped patterns on the side close to the internal organs, sprinkle a layer of salt, drip a layer of cooking wine, and apply a layer of wet starch;

4. Pour oil into a wok and heat it over high heat. Fry the fish head first, remove it and split it with a knife and flatten it. Then add the fish body and fry it until it turns brown. Remove it and place it flat on a plate with the fish head.

5. Add cooking wine, soy sauce, broth, sugar, balsamic vinegar and MSG together to make sauce;

6. Leave a little oil in the pot, heat it up, add pine nuts and green beans, add onions, ginger, and chopped garlic and continue to stir-fry, then add starch sauce, add appropriate amount of cooking oil, bring to a boil and pour it on the fried fish.

Notice

The skin is crispy and the meat is tender, sweet, sour and fresh. You need to master the heat and oil temperature for frying fish.