The recipe for Sichuan style home cooked yellow croaker

Ingredients and materials

1 large yellow croaker

Appropriate amount of oil

Pixian Douban Moderate

Soak a piece of ginger

Soak four chili peppers

1 Xiaomi Spicy

Salt in moderation

1 tomato

Vinegar, white sugar, water starch, appropriate amount of monosodium glutamate

Three scallions

The recipe for Sichuan style home cooked yellow croaker

1. Clean the fish, cut the back with a knife, apply salt on both sides, and also apply some salt to the inside of the stomach

2. Slice ginger, scallions, and garlic (as if garlic was forgotten to be included in the toppings), soak ginger and chili peppers, chili peppers, tomato puree, add some Douban and Sichuan peppercorns (I forgot to include them again), and put them in a bowl to make seasoning.

3. Take a 20 minute break (half an hour from the start of cooking fish), add vegetable oil to the pot, heat it up to 80%, and stir fry the seasoning until cooked.

4. Add broth (in fact, I added tap water) and a bowl and a half of rice bowl.

5. After the water boils, add the fish and simmer over low heat for 5 minutes. Flip over and simmer for another 5 minutes until the fish is completely cooked.

6.The first time I tried it, I forgot to take a screenshot. Put the fish on a separate plate. Mix water starch, monosodium glutamate, vinegar, and white sugar to make a seasoning sauce. Heat over high heat and stir the sauce into a paste. Add half chopped scallions and pour over the fish. Sprinkle the other half of scallions on top

7.I apologize to everyone here. The first one had scallions, so I used finely chopped green peppers and cooked them with cornstarch powder. The second finished product was eaten by the foodie as soon as it was served, and by the time I remembered taking photos, it was already too late. Overall, I apologize.

Tips

This recipe is actually a recipe for homemade carp. The key is that the fish must be salted, and the salting time must be longer, otherwise the fish will not be flavorful and will have a fishy smell. The ratio of sugar to vinegar must be balanced, and sugar should not be too much, otherwise it will be too sweet and not delicious.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3237.html