Braised small yellow croaker in soy sauce

Overview

Opposite the People's Park, the oldest commercial complex in Wuhan, there is a 30-year-old alley called Chubao Lane. From the beginning of the alley to the end of the alley are people making small yellow croakers. The reason is that during the Anti-Japanese War, a large number of refugees from Zhejiang gathered here. So the Zhejiang-style yellow croaker here derived the Wuhan style. This year, the little street was completely torn down. The taste in memory can no longer be found. Fortunately, my dad still remembers the taste of his hometown when he was a child and taught me how to make this most authentic Zhejiang side dish

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• wenzhou cuisine
• lunch
• chives
• cooking wine
• ginger
• light soy sauce
• old soy sauce
• small yellow croaker
• starch
• sugar
• tempeh oil
• vinegar
• salt

Ingredients

Steps

1. 1 Clean the internal organs of the small yellow croaker, rinse them and set aside

   

2. 2 Slice some of the ginger and shred some of it, cut the green onions into chopped green onions and set aside

   

3. 3 Heat the pan and cool the oil. After the oil is hot, add the fish

   

4. 4 Fry until golden brown on both sides and serve

   

5. 5 Cook the sauce: saute the ginger slices in an oil pan until fragrant, add more ginger; add a spoonful of cooking wine, an appropriate amount of water, a spoonful of vinegar, a spoonful of soybean oil, an appropriate amount of light soy sauce and dark soy sauce, two spoons of sugar, a small spoonful of salt, bring to a boil

   

6. 6 Add the fried small yellow croaker and use a spoon to pour the sauce on the fish while cooking to fully absorb the flavor

   

7. 7 Add shredded ginger and continue to cook for about 8-10 minutes

   

8. 8 Remove the fish and put it on a plate. Thicken the soup with appropriate amount of starch. Add appropriate amount of vinegar and sesame oil before serving