I loved the collection of fish! There are skills in making yellow croaker roasted tofu, and it is difficult to fail if you want to master these points

【Yellow croaker roasted tofu】Home-cooked method, easy to learn, master a few details, the sauce is full of fragrance, the meat is tender and salty, and the key is no fishy smell 

Prepare the ingredients:

Yellow croaker, northern tofu, green onion, ginger and garlic, light soy sauce, dark soy sauce, soybean paste, vinegar, sugar, cooking wine, pepper.

Here's how:

1. We generally buy back frozen yellow croaker, so if you want to eat it, thaw it in advance, hang the thawed yellow croaker to remove the fish scales, put aside the fish belly to remove the internal organs, gills, red meat and black membrane in the belly, remember that the black membrane and red meat should be cleaned, otherwise the fishy smell of the fish will be heavier. There are tips on how to choose yellow croaker at the back of the article, so there are highlights later.

2. Handle the clean yellow croaker, cut the surface with a knife, and marinate with salt, cooking wine and ginger slices for about 20 minutes.

2. Dip the surface of the pickled yellow croaker with kitchen paper and then coat both sides of the fish with a thin layer of starch; Heat the oil in a hot pan, put it in the pan and fry it slowly over low heat until both sides are browned, remember not to stir-fry the fish with the pan when frying, after 2 minutes, you can hold the pan and shake it slowly, so that the hot oil can fry the tail and head of the fish. Marinating and frying fish in advance is so that when the fish is stewed later, the fish will not be too loose and the fish will be firm and elastic 

3. After the fish is fried on both sides, if you don't have a lot of oil, then just like me, you can directly add green onions, ginger and garlic to slowly stir out the fragrance; If there is too much oil when frying the fish, take out the fried fish, and then leave the bottom oil to stir-fry the green onions, ginger and garlic.

4. After the fragrance of green onion comes out, pour in an appropriate amount of hot water, and the amount of water is basically the same as that of fish; After filling the water, start seasoning, add half a spoon of dark soy sauce, two tablespoons of soybean paste (you can put more if you like the sauce with a strong flavor), half a spoon of sugar, a small half spoon of pepper and a little vinegar.

5. Choose a piece of northern tofu, the pores of northern tofu are relatively large, easy to absorb the soup, the tofu after the flavor is also particularly delicious, cut the tofu into pieces with a thickness of about one centimeter, put it in the fish soup pot, cover the soup on high heat and boil, turn to medium heat and simmer for 10-15 minutes, during which the soup in the pot is poured into the fish, so that the fish on the top can absorb more soup and better taste.

6. Put in the shallots before cooking, cover and simmer for more than ten seconds, and then put the fish on a plate; The rest of the soup in the pot can be collected on high heat and poured over the fish.

I didn't put salt in this dish, I added light soy sauce and soybean paste for salty taste, if the taste is too heavy, you can add some salt when putting soybean paste.

There are a few things to keep in mind when choosing yellow croaker:

(1) Touch, touch whether the fish meat is firm and elastic.

(2) Look, see if the eyes of the fish are bright, if it is cloudy, then it is recommended not to buy.

Tips for frying fish without breaking the skin:

(1) Pots: I use a non-stick pan, so it is easy to fry the fish with a perfect skin without breaking the skin.

(2) Starch coating: If you are not using a non-stick pan, then I suggest that when you fry the fish, you should first moisten the pan with hot oil and coat the skin of the fish with a thin layer of starch, so that you can also fry the perfect fish.

(3) Oil temperature: When the fish is fried in the pan, it must be hot oil in the pan, and then gently turn over the other side after frying for 2 minutes.

Effective in removing fishy odors:

(1) The red meat and black membrane in the fish belly should be torn off and cleaned.

(2) Marinate with cooking wine, salt and ginger in advance to effectively remove the fishy smell, and the fish will be firm.