CATDOLL : CATDOLL: How do you make yellow croaker? Why is there still fish scales on it? How do you remove the scales?

1. How to make yellow croaker? Why is there still fish scales on it? How to remove the scales?

raw material

1 yellow croaker, 100g scallions, 2 bamboo nets, 4 bamboo sticks

seasoning

A little Shaoxing wine, pepper and MSG

Preparation method

1. Add Shaoxing wine, pepper and MSG to the yellow croaker and marinate for about 10 minutes.

2. Place a bamboo net on the bottom, add a layer of green onions, put the dried yellow croaker on it, add another layer of green onions and bamboo net, and lock it with bamboo sticks on all sides.

3. Heat the oil in a pan until it is 30% hot, put in the bamboo net dried yellow croaker, fry on low heat until cooked, remove from the pan and roll up the bamboo net layer on top when serving.

Features

The aroma is overflowing, and the yellow croaker is crispy, tender, salty and fresh.

2. How to cook yellow croaker at home?

Ingredients: 1 large yellow croaker 500g, spring bamboo shoots 50g, pork leg 75g, scallion 5g, ginger 5g, MSG 1g, garlic slices 5g, sesame oil 15g

25g Shaoxing wine, 150g cooked lard, 15g soy sauce (about 40g consumed), 5g sugar

Preparation method:

1. Scrape the scales, remove the gills, and gut the yellow croaker, clean it, and make slashes every 1.5 cm on both sides of the fish. Slice the pork leg.

2. Soak the yellow croaker in soy sauce (5g) to make it infiltrate with salty flavor. Heat a wok over high heat, grease the wok with oil, add cooked lard and heat until it starts to smoke, then add the yellow croaker and fry until both sides of the fish turn golden brown, then pour into a colander to drain the oil.

3. Leave some oil (15g) in the pot, add scallion, ginger and garlic slices to stir-fry until fragrant, then add meat slices and bamboo shoots, then add yellow croaker, Shaoxing wine, soy sauce (12.5g), sugar, simmer for a while, and add 300g of hot water. After boiling, simmer over low heat for about 10 minutes, then return to high heat, use a slotted spoon to gently remove the yellow croaker and place on a plate. Leave the marinade in the pot, add MSG, drizzle with sesame oil and stir well, thicken the sauce, and pour it over the fish.

Notice:

1. To cook yellow croaker, there is no need to cut open its belly. Use chopsticks to remove the intestines from its mouth, rinse them and then cook.

2. When frying fish, heat the pan first, grease the pan with oil, and heat the lard until it smokes, that is, the oil is more than 80% hot, so that it is not easy to stick to the pan.

Flavor characteristics: Home-cooked yellow croaker is named after the way ordinary people in Shanghai cook fish at home. This dish is golden red in color, the marinade is not greasy, the fish meat is crispy and tender, and the taste is delicious.

3. How to make Cantonese style steamed yellow croaker?

Ingredients: yellow croaker, onion, ginger.

Seasoning: salt, cooking wine, Lee Kum Kee steamed fish sauce.

practice:

1. Wash the yellow croaker, remove the scales, intestines, gills, etc., rinse again, drain the water, apply some salt on the back of the fish and pour in cooking wine. Slice and shred the ginger, and tie the green onions into knots.

2. Make slanted cuts on the fish every half a centimeter, put ginger slices on the fish back and belly, and put scallion knots on the back. Pour the steamed fish sauce into a small bowl.

3. After the steamer is boiling, put the fish and the small bowl of fish sauce into the steamer, steam over medium heat for 5 minutes, then turn off the heat and steam over low heat for 5 minutes.

4. Pick out the scallion knots and ginger slices, and keep the steamed fish sauce.

5. Pour the steamed fish sauce over the fish.

6. Add the hand-torn scallion and ginger shreds.

7. Heat the oil in another pot and turn off the heat when it is 90% hot.

8. Pour the hot oil over the fish.