This is a very simple and easy to cook dish. The benefits of eating fish do not need to be said more, this dry-burning yellow croaker is delicious and ready to eat, the soup can also be mixed with rice (to eat fish, pay attention to the thorns do not mix rice), to ensure you eat a bowl and want to eat bowl! Anyway, every time my family burns this dish, it is definitely more cooked rice. All I need to pay attention to will be written in each step and small tips, please be sure to read it carefully. For more recipes, add the public number: piaoxiangnaizhu
The yellow croaker is bought back and cleaned up. Wash the chives clean. Note: Don't be afraid to clean up the fish, the yellow croaker is still very good. Go to the scales and go to the internal organs and wash them carefully. You can also buy the fish stall owner to help you pack it up, it is very convenient to come back and rinse it carefully. Fish stall staff in general supermarkets can also help to collect fish for free.
Roll a few scallions into knots and stuff them into the fish. Note: The purpose of this is to both remove the fish and make the fish full and convenient to use.
Both minced garlic and ginger are cut and ready. The cardamom is chopped in moderation. Note: My favorite cardamom is Yongchuan Cardamom. If the local area is not easy to buy, you can buy it online. This cardamom is rich in flavor and not spicy. This is a kind of cardamom that I prefer to use.
The green onions are scallions and cut into thin strips for later use.
Dry the surface of the yellow croaker. Put the oil in the pot, heat it, and heat it. Put the yellow croaker into the pot and stir fry. Note: Moisture must be dried as much as possible. I usually dry it at room temperature for an hour, then wipe it with kitchen paper, so there is basically no water. Put the shallots in the fish belly, don't take them out, put them in the pan and stir-fry them. This kind of scallion knot supports the shape of the fish belly, so that when the temperature is too high, the fish shape is very good. The yellow croaker has oil on both sides, you can take two frying spoons to take the fish, not to be oiled.
After the oil is too good, take out the fish and put it aside. (The scallions in the belly of the fish are still inside, don't take it out, and when you burn it, it's also in the pot.) The oil in the pot is poured off, the pot is washed, the hot oil is re-cooked, and the pepper is a few shabu-shabu. Put the minced garlic, ginger, dried red pepper into the sauté and sauté the scent. Stir the beans and stir-fry. Cook the cooking wine and soy sauce, pour the appropriate amount of hot water into the pot, add sugar, balsamic vinegar, green onions, and boil over high heat. Put the yellow croaker and turn to medium heat.
It takes about 8-10 minutes to burn yellow croaker in medium heat. Note: Yellow croaker is very well cooked. In the process of burning fish, it is necessary to pour the soup from the pot to the fish, so as to avoid destroying the fish shape by constantly turning the fish body, and making the fish more flavorful.
Then turn off the fire, plate, and serve! Note: When taking fish from the pot, use two frying spoons together to avoid breaking the fish.
This dry-burning yellow croaker is very common, and everyone can add some flavor to their liking. For example, a friend who loves to eat spicy food can add some spicy sauce and the like, and also has a good flavor. For more recipes, add the public number: piaoxiangnaizhu