Pan-fried yellow croaker

Overview

Yellow croaker, also known as yellow croaker, is born in the East China Sea. There are two hard stones in the fish's head, called fish brain stones, so it is also called kingfish. The white swim bladder in the belly of the fish can be used as isinglass, which has a hemostatic effect and can prevent hemorrhagic purpura. Yellow croaker is rich in protein, trace elements and vitamins, which has a good tonic effect on the human body. For those with weak constitutions and middle-aged and elderly people, eating yellow croaker will have a good therapeutic effect. Yellow croaker is rich in trace element selenium, which can scavenge free radicals produced by human body metabolism, delay aging, and prevent and treat various cancers. Traditional Chinese medicine believes that croaker has the effects of strengthening the spleen and stomach, calming the nerves and stopping dysentery, replenishing qi and replenishing essence. It has good effects on anemia, insomnia, dizziness, loss of appetite and postpartum physical weakness in women. "Compendium of Materia Medica" records that yellow croaker is sweet and non-toxic, and can be used as a soup with water shield to appetize and replenish qi. When dried, it is called white bream. When eaten raw, it can cure severe diarrhea and persistent abdominal distension, but not when eaten fresh. I have always loved the fish's freshness and lack of bones. Today I recommend a simple and fragrant recipe

Tags

• hot dishes
• chicken powder
• oil
• old ginger
• onions
• puning bean paste
• yellow croaker
• soy sauce

Ingredients

Steps

1. 1 Wash the fish and let it drip with water. I broke the fish maw, sliced ginger and green onion and set aside

   

2. 2 Heat a pan and add oil

   

3. 3 After the oil is hot, add the ginger slices and fry over low heat until the ginger slices are slightly dry. Remove the dry ginger slices

   

4. 4 Add the fish and fry it over medium heat. Do not use low heat for this fish, as it will become soggy

   

5. 5 It has been browned on one side for about 6 minutes. Flip the other side and continue to brown. Add soy sauce and wait for half a minute. Flip the other side and wait for half a minute. Be careful when flipping. I smashed the fish head

   

6. 6 Remove the fish from the pan and put it on a plate, leaving the oil in the pan for later use

   

7. 7 Put the green onions on top of the fish

   

8. 8 Bring the remaining oil in the pot to a boil, add the bean paste, add the chicken powder and sauté until fragrant. If you are not used to it, it is recommended to simmer it over low heat. The bean paste is easy to burn because the bean paste is as salty as salt, and the salt of the sauce is salty enough, so I do not add any salt when making this dish

   

9. 9 Pour the fried ingredients on the fish, the skin will be charred, the meat will be tender, and the aroma will overflow

   

10. 10 Serve it on the table and start eating, it’s simple, the whole process doesn’t take 20 minutes