Rich and peaceful roasted yellow croaker

Overview

The Spring Festival is approaching; the feeling of returning home and missing my loved ones is getting stronger and stronger. Although times are changing and the ways of celebrating the New Year are becoming more and more abundant, the core is still reunion, all for the sake of being with family. Reunion is so important to the Chinese people. The Spring Festival reunion dinner is not as simple as eating. That is the longing thread beating the heart, missing each other! Food for spiritual comfort and satisfaction. The family sat around the steaming dining table, chatting about family relationships, respecting and loving each other, creating a festive and lively atmosphere. A peaceful and happy time! Mom and Dad attach great importance to the reunion dinner on the last day of the year. A table full of dishes, including chicken, duck and fish, was a feast for my mouth! Fish is an indispensable dish, symbolizing abundance every year. When we eat as a family, mom will make some seafood according to dad’s taste. There are different styles every year, such as dry-roasted yellow croaker, grilled flat fish or braised hairtail. The most popular fish is yellow croaker; its body is golden and its lips are red, symbolizing gold among the people. In the old days, gold bars were called large yellow croakers, so they were given the cultural color of wealth and peace. The yellow croaker on the New Year's Eve dinner table must be whole. The yellow croaker should be kept whole and not cut into pieces for cooking. You can't eat anything that night. This is called having more than enough every year! This yellow croaker has to wait until the first day of the Lunar New Year to be eaten with chopsticks. The dry-roasted yellow croaker is mixed with bean paste and lard, which can effectively cover up the fishy smell of the yellow croaker. It is very delicious after stewing for fifteen minutes. After adding shiitake mushrooms and winter bamboo shoots, the aroma is particularly rich and unique. Completely immersed in every crevice of the fish, the aroma is thick and intense. It tastes delicious and is easy to be digested and absorbed by the human body. A distinctive and superior taste; one that stands out for its uniqueness and is mouth-watering. The dry-roasted yellow croaker and bamboo shoots are fragrant in the mouth, with rich sauce aroma, tender meat, spicy and refreshing, moderate salty and sweet, oily and brown color, very fragrant and delicious. This New Year’s dish does not require advanced techniques and skills. As long as you are willing to devote time and patience, and put your heart and love into it, the dish is worth savoring ~ Original by GODOFMERCY. This article is my own creation based on real experience; some of the knowledge comes from the Internet. The content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• lunch
• famous dishes
• chicken essence
• cooking wine
• doubanjiang
• ginger
• mushrooms
• oil
• old soy sauce
• pork belly
• starch
• sugar
• very delicious
• winter bamboo shoots
• yellow croaker
• garlic
• green onions
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 The purpose of scraping yellow croaker with a knife is to remove the fish scales and remove a layer of film on the surface. This film is very fishy

   

2. 2 After scraping, rub salt on both sides; stuff ginger and green onions into the belly of the fish. Kill two birds with one stone: one is to sterilize and remove fishy smell, and the other is to set and taste. Sprinkle cooking wine into a bowl and marinate for 30 minutes. Slashing the back of the yellow croaker will make it easier to taste

   

3. 3 Prepare ingredients. Cut winter bamboo shoots, pork belly, mushrooms, and pepper into cubes respectively. Chop ginger and garlic into fine pieces, mince green onions and set aside

   

4. 4 Spread dry starch on the marinated yellow croaker and pat it. Not easy to fall apart during frying. Lock the moisture of yellow croaker and make the fish meat more tender. Heat the pan with cold oil over medium heat, add the yellow croaker and fry. Hold the yellow croaker in circles with your hands to prevent it from sticking to the pan

   

5. 5 Heat up another pan and add a little oil, because the pork belly will still produce oil. Add the diced pork belly and press it with a spatula. Slowly let the oil and water seep out. Don't overcook it. The pork belly is also delicious

   

6. 6 Sauté the pork belly until fragrant and add the diced mushrooms

   

7. 7 When the mushrooms are fragrant, you can add the blanched winter bamboo shoots

   

8. 8 Stir-fry until the winter bamboo shoots are full and absorb the fat, add the bean paste

   

9. 9 We can now add hot water and get ready to stew

   

10. 10 Add cooking wine, sugar and salt

    

11. 11 If you cook tofu a thousand times and cook fish a thousand times, just put the fish in it. Add chili

    

12. 12 Add a little dark soy sauce for color. If you feel the color is not good enough later, you can add some more

    

13. 13 Add the extremely fresh flavor to make the yellow croaker more fresh

    

14. 14 Turn on high heat first, then turn to medium heat after it boils. After a period of cooking, you can see that the soup is very thick and fragrant. Collect the juice, turn off the heat, and add a small amount of chicken essence to taste.

    

15. 15 Sprinkle in pepper

    

16. 16 Pour the chopped green onions into the pot and serve