Don't steam the yellow croaker anymore, with pork belly, it is smooth and tender, the meat juice is overflowing, and it is delicious and delicious

The best way to eat yellow croaker is to stew or braise it. However, in some restaurants, pork belly and fish will be used to match it, which will greatly reduce the overall fishy smell and make the taste more intense.

Roasted yellow croaker with pork belly

Ingredients: 1 small piece of pork belly, 2 yellow croaker, ginger, garlic, 1 green onion, 2 tablespoons of cooking wine, 1 tablespoon of aged vinegar, 4 tablespoons of soy sauce.

Cooking Steps:

Step 1: Clean the purchased yellow croaker quickly, and if it is frozen, thaw it fully at room temperature first. After cleaning, remove the internal organs and gills, and change the knife on the fish for later use.

Step 2: Cut the fatty part of the pork belly into small pieces for later use. Cut the ginger and garlic into small cubes and set aside. Chop the green onion and set aside.

Step 3: Heat the oil, add the fat meat and stir-fry until the fat precipitates.

Step 4: Add the diced ginger and garlic to the stir-fried oil and continue to stir-fry until fragrant. After stir-frying until fragrant, pour in the chopped green onion and stir-fry constantly.

Step 5: After all the ingredients are stir-fried until fragrant, add the yellow croaker with a knife, pour in cooking wine to remove the smell, and add aged vinegar and soy sauce to taste.

Step 6: Wait until the skin of the fish is fried and shaped, then turn the fish over, fry on both sides until it changes color, pour in a certain amount of water, turn to low heat after the water boils and continue to simmer.

Step 7: When simmering, pay attention to whether the fish can be submerged in the soup and turn it to better absorb the flavor.

Step 8: After the fish is cooked, pour a little starch water into the soup, boil until thick, pour the sauce on the fish, and garnish with green onion and coriander.

Tips:

1. Yellow croaker is best to choose chilled, fresh fish meat is firmer, if there is no relatively fresh yellow croaker, the eyes of the clear fish gills are red.

2. Before the fish is stewed, it must be fried in the pot to let the fish skin solidify first to prevent the fish skin from falling apart during stewing.

3. The main function of pork belly is to stir out the fat, which can make the whole dish taste more intense, and the effect is the same if there is lard at home.

4. When the fish is stewed, it must be avoided to turn over, otherwise the fish may fall apart, and the soup can be poured to make the fish fully flavored on both sides