How to make dry braised yellow croaker simple and delicious? Master these points, the meat is tender and not fishy

Yellow croaker is nutritious and suitable for both adults and children.

Dry-roasted yellow croaker, this method is simple and easy to cook, which is more suitable for beginners. Even if the home-cooked version is simpler and easier than the restaurant chef, the taste after cooking is not inferior to the restaurant.

The family version [Dry Roasted Yellow Croaker] Master these points, the meat is tender and not fishy.

【Ingredients Required】

Yellow croaker, green onion, ginger, garlic, dried chili, Sichuan pepper, cooking wine, light soy sauce, oyster sauce, sugar, vinegar, dark soy sauce, vegetable oil

【How to do it】

1. Prepare 1 large yellow croaker, if it is a small yellow croaker, then 2 of them, clean the fish scales, shave the abdomen and clean the internal organs, tear off the black membrane in the abdomen and the gills of the head, then clean it, and then change the knife on both sides of the fish to facilitate the taste. If it is a small yellow croaker, you don't need to change the knife.

2. Heat the oil in the pan and fry the fish in the pan until the skin on both sides is crispy and colored. Note: When frying fish, wait for the bottom to become qualitatively hard before turning the other side, so that the fried fish skin is not easy to break.

3. After the fish is fried on both sides, it does not need to be put out on one side of the pan. Use the oil at the bottom of the pot to add green onions, ginger, garlic, chili peppers and a little peppercorns to stir-fry until fragrant, and at the same time pour an appropriate amount of vinegar from the side of the pot, cover the pot and simmer for more than 20 seconds before removing the lid, so that you can effectively remove the fishy smell of fish with the help of vinegar.

4. Fill the pot with an appropriate amount of hot water, and the amount of water is the same as that of the fish. It must be hot water, if it is cold water, the fish will suddenly become very firm when it is cold, and it will not be easy to absorb the flavor.

5. After the water boils, start seasoning, release 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little dark soy sauce, a little white sugar, then cover and turn to medium-low heat and simmer for 10-15 minutes. If the fish is small, it can be shorter for 10 minutes, on the contrary, if the fish is large, it will be better for 15-20 minutes.

6. The fish is relatively easy to cook, and after simmering for more than 10 minutes, we can use a spoon to continuously scoop the soup and pour it on top of the fish. This allows both sides of the fish to taste delicious without flipping the fish.

7. Finally, we can turn to high heat to collect the juice, dry boiling is not to thicken the juice, directly use the original soup to burn it until it is thick. After cooking, sprinkle some chopped green onions to enhance the fragrance and garnish.

【Cooking Tips】

1. The larger yellow croaker must be changed on both sides to facilitate the soup to taste, and the small yellow croaker can be omitted.

2. This dry roasting method also uses other types of fish, such as: crucian carp, carp, sea bass and so on.

3. To make a fish with half a pot of oil, many people are troublesome, so the family practice will generally change the fried fish to fried fish in oil, as long as the skin of the fish is fried, the taste will not be bad.

4. Use vinegar to cook the pot to remove the fish, the effect is also very good, and the fishy smell of the fish can be taken away through the play of vinegar. This method is also used to remove the smell of many meats.