Home-style pan-fried yellow croaker, easy to make in just a few simple steps

Cooking category: Pan-fried | Cuisine: Zhejiang cuisine

Ingredient category: Fish | Taste: Salty and savory

Suitable season: Autumn

Color, aroma and taste: A distinctive dish. Golden in color, the fish is soft and tender, savory, salty and richly aromatic.

Main ingredient: 600 g cleaned yellow croaker

Secondary ingredients: 1 scallion, 1000 g oil (about 125 g consumed), 50 g cooking wine, 2 g chopped scallion and 2 g chopped ginger, 3 g each of shredded scallion, shredded ginger and sliced garlic, 3 g salt, 10 g MSG, 15 g vinegar, 100 g egg, a little flour, 10 g sesame oil, an appropriate amount of stock.

Method:

1) Remove the innards through the fish's mouth, rinse clean again, and put the scallion into the fish's belly through the mouth. Score the fish with diagonal cuts, add cooking wine, salt, MSG, scallion, ginger and sesame oil, let it marinate for a while, then coat evenly with flour. Crack the eggs into a bowl and beat well;

2) Set a pan on the heat, add 250 g oil, coat the fish evenly and completely with the beaten egg, put it in the oil to fry; when the underside is fried golden brown, pour off the oil, turn the fish over, add oil and continue frying until done, then add more oil and gently steep over low heat until the fish is cooked through, then pour off the oil;

3) Add cooking wine, salt, MSG, chopped scallion, chopped ginger, sliced garlic, vinegar and stock to the pan, braise over heat until thoroughly cooked, then transfer the fish to a serving plate, drizzle with sesame oil, and pour the sauce over it. Key points: the flour must be coated evenly, the egg must be coated evenly, and during frying and steeping, prevent the pan from burning.