Braised Yellow Croaker
Overview
It is most suitable for the elderly and children. The thick soup absorbs the sweetness of the fish and is a perfect match with the soft and glutinous white rice
Tags
Ingredients
Steps
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After removing the internal organs of the croaker, clean the black membrane in the belly of the fish, and lightly cut the fish on both sides with a knife. The knife should not be too deep, especially in the belly of the fish, otherwise it will be easily broken during frying. Marinate with cooking wine, onion, ginger and a little salt for half an hour.
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Use kitchen towels to absorb as much moisture as possible from the fish to prevent oil from splashing during frying. Heat the oil in the wok until 60% or 70% hot, then carefully add the yellow croaker and fry until both sides are golden brown, then set aside.
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Put a little oil in the wok and sauté the onion, ginger and garlic until fragrant.
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Prepare the bowl juice according to the ratio of cooking wine: light soy sauce: rice vinegar: white sugar to 1:2:1:1, add a little salt and dilute with appropriate amount of water. Pour the prepared sauce into the bowl and bring to a boil over high heat.
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Add the fried croaker and cook over medium heat for about twelve or three minutes.
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During the cooking process, drizzle the fish with soup from time to time to ensure that both sides of the fish are delicious.
