Lose weight again after eating this meal = rice killer, beer braised yellow croaker with bean paste
Overview
I went back to my parents' house today and as soon as I got downstairs, I smelled the aroma wafting from the kitchen; my mother has prepared delicious food for me. Every time my mother calls, she will warmly say: When will I come back, I will prepare you some delicious food. There were two fat yellow croakers in the kitchen basin, which made people think of the smell when eating them. My mother wanted to make me the beer-braised yellow croaker with the special sauce aroma. Don’t add any water and make it entirely with wine. It was so greedy that my mouth watered... I was comfortably playing on the computer, and soon the smell of fish wafted from the kitchen to my nose! It was so fragrant~ Suddenly I felt my stomach growling. The fish on the plate was full of color and fragrance, and I was left to taste it. Every time I eat the braised yellow croaker with beer and bean paste made by my mother. The rich flavor will make you have a great appetite and eat a bowl of rice. Silently saying to myself: You should lose weight after eating this meal~ I ate half of the fish in a flash. My mother smiled and said to me: Eat slowly and be careful. Mom, don’t you know that I am a cat? Yellow croaker is a kind of sea fish, especially frozen yellow croaker because of its fishy smell, which is a big drawback. The characteristics of this dish: three kinds of wine are added, white wine, cooking wine, beer and bean paste to solve the fishy smell of yellow croaker. First rub a tablespoon of white wine on both sides of the washed yellow croaker. Then massaging the yellow croaker has the effect of removing the fishy smell. When cooking, add 2 tablespoons of cooking wine to avoid the fishy smell of yellow croaker. Then pour in 330 ml of deflated beer to reduce the soup. If the beer is not deflated, it will produce a lot of foam. It covers up the only shortcoming of yellow croaker and magnifies the characteristics of tender meat of yellow croaker. Wine can activate the meat quality of yellow croaker, making it more delicious. Adding Pixian Doubanjiang can effectively cover up the fishy smell problem. The yellow croaker braised with Douban beer has a dry-burned aroma in it. In addition to the aroma of beer and liquor, the sauce aroma and wine aroma of watercress are in it. It's delicious after simmering for fifteen minutes. Completely immersed in every crevice of the fish, the aroma is thick and intense. The cooked yellow croaker is salty, slightly spicy and sweet, and the meat is very tender. Although it is fried fish, its skin is very tough. The taste is rich in sauce and the aftertaste is sweet, making you want to stop eating it! Now let’s make a beer-braised yellow croaker with bean paste! Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
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Ingredients
Steps
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For the soy-flavored yellow croaker, choose one with more meat for easy flavor. Rinse the yellow croaker with clean water, scrape off the tiny scales, remove the black membrane and viscera in the abdomen and rinse thoroughly. Sprinkle white pepper over the yellow croaker; rub a tablespoon of Erguotou on both sides of the fish. Then massaging the yellow croaker has the effect of removing the fishy smell. Marinate for ten to twenty minutes.
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Drain the marinated yellow croaker. Heat the pot, add ginger and rub the bottom of the pot. It won't stick to the fish when frying. Use kitchen paper to absorb the moisture from the yellow croaker. Place the pot on the induction cooker and pour in new oil; put the yellow croaker into the oil pot and fry. When frying fish, it is better to use medium heat so that the fish is not burnt or broken. As the oil temperature slowly rises, shake the wok gently to prevent the yellow croaker from sticking to the bottom of the pan. Add shredded ginger and saute until fragrant.
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Add fresh chilies. Add a bowl of red and green chili peppers.
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Cook 1 tablespoon of dark soy sauce into the pot to color the yellow croaker.
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Add 1 tablespoon light soy sauce.
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Cooking yellow croaker cooking wine is indispensable. Add 2 tablespoons of cooking wine to avoid the fishy smell of yellow croaker.
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Add 1 tablespoon of super fresh flavor to the soup.
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First chop the Pixian bean paste into small pieces and add 2 tablespoons to the yellow croaker. Doubanjiang itself has a salty taste, so no salt or MSG is added to this dish. Doubanjiang is the best choice for removing the fishy smell of refrigerated yellow croaker. The soy sauce flavor is super great! Yellow croaker is a type of marine fish, and its fishy smell is a major disadvantage of yellow croaker. Adding Pixian Doubanjiang can solve this problem extremely well, and the taste is rich and fragrant; the aftertaste is endless, covering up the only shortcoming of yellow croaker, and magnifying the characteristics of the tender meat of yellow croaker.
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Add 1 tablespoon of mature vinegar to freshen and remove the smell. 1 tablespoon of white sugar increases the viscosity of the soup, making it easier to stick to the soup and taste better.
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After all the seasonings are put in, add 330 ml of deflated beer.
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Turn the pot to medium-low heat, cover the pot and simmer for fifteen minutes. Cook until the soup begins to thicken and the soup begins to thicken; pour the minced garlic into the cooked yellow croaker. Minced garlic can avoid the fishy smell of yellow croaker; it is a must. How can a dish as delicious as roasted yellow croaker be without garlic? Sprinkle in pepper, green onions and sesame oil to taste and put it on a plate.
