Dry roasted yellow croaker

Overview

Dry-roasted yellow croaker with bright red color, salty taste, slightly spicy and sweet aftertaste

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• dinner
• cooking wine
• doubanjiang
• dried sea pepper
• green onions
• mushrooms
• old ginger
• soy flour
• sprouts
• three-strand meat
• vegetable oil
• vinegar
• white sugar
• yellow croaker
• zanthoxylum bungeanum
• garlic
• small red pepper

Ingredients

Steps

1. 1 Yellow croaker.

   

2. 2 Remove the scales, break the belly, cut off the water, and submerge with cooking wine, scallions, and ginger slices for 10 minutes.

   

3. 3 Wrap the fish with dried bean flour;

   

4. 4 Add 70% and fry until the shell is hard;

   

5. 5 Remove and drain.

   

6. 6 Cut the pork belly into cubes and shiitake mushrooms into small slices;

   

7. 7 Under low heat, fry the meat cubes to release the oil. Add the mushroom slices and bean sprouts over medium heat and stir-fry until fragrant.

   

8. 8 Over low heat, stir-fry garlic, ginger, dried sea pepper segments, bean paste, and sugar until fragrant, add fish and water;

   

9. 9 Bring to a boil over high heat, add shiitake mushrooms and meat cubes and cook together.

   

10. 10 Cook until the juice dries up, pour in vinegar, stir well, scoop out, and sprinkle with green onions and small red pepper rings.