Braised Yellow Croaker With Sauce
Braise yellow croaker in sauce thank you very much for Sandu port yellow croaker provided by gourmet Jie. The meat is delicious, the taste is tender and smooth, and the nutrition is more abundant. Today, I made a braised yellow croaker in sauce, and the taste is very good!
The practice of Braise Yellow Croaker With Sauce
Braised yellow croaker in sauce thank you very much for Sandu port yellow croaker provided by gourmet Jie. The meat is delicious, the taste is tender and smooth, and the nutrition is more abundant. Today, I made a braised yellow croaker in sauce, and the taste is very good! All the ingredients are ready, the yellow croaker is to remove gills and viscera, clean up the onion, ginger and garlic. Soya sauce is the essence of this fish. The strong flavor of soy sauce is derived from it, seasoning, star anise, Cinnamomum cassia, and some of the flavors can be served at home.
Cut a few knives on both side with the fish to make it easy to taste. Then pour in cooking wine, sprinkle some salt and marinate for about half an hour.
Yellow croaker with starch on the surface
Fry the yellow croaker in the pot, fry it to remove the fishy smell. Because it’s salted, the fish skin won’t break when it’s fried, which is also a trick to fry the fish.
Fry the fish out, leave the oil in the pan, add the spices, stir to fry the flavor, then add the soybean paste, stir to fry the flavor, add the onion, ginger, garlic, soy sauce, add the water.
Put in the fried fish, bring to a boil, and then simmer for about 40 minutes. The fish will be cooked.
The last step is to put the stewed fish on the plate first. Let’s thicken the remaining fish soup with sauce, cornstarch and a little water, stir it, and then pour it into the fish soup. Heat it up and pour it on the fish. The dish will be ready.
Braised yellow croaker with soy sauce is ready. It has a strong flavor of soy sauce and delicate and delicious fish. It’s the best for children, Finally,You get home cooking braised yellow croaker with sauce.