Dry fried yellow croaker

Cooking category: fried cuisine: Zhejiang cuisine

Food category: fish taste: salty and fresh

Suitable season: autumn

Color, smell: flavor dishes. The color is golden, the fish is soft and tender, fresh salty and mellow.

Ingredient: 600 grams of net yellow croaker

Excipients: 1 green onion, 1000 g oil, 50 g wine, 2 g chopped onion, 2 g ginger, 3 g shredded spring onion, 3 g shredded ginger, 3 g garlic, 3 g salt, 10 g monosodium glutamate, 15 g vinegar, 100g eggs, a little noodle, 10 g sesame oil, and the right amount of soup.

Production:

1) remove the five internal organs from the fish's mouth, rinse thoroughly, and put the green onions from the mouth into the fish's belly. Beat the fish with an oblique knife, add cooking wine, salt, monosodium glutamate, spring onions, ginger and sesame oil. Beat the eggs into a bowl and beat well

2) sit in the pan, put 250 grams of oil, hang the fish well and fill it with egg liquid, fry the fish in the oil, fry the fish until golden brown, turn the fish over, add the oil, soak it with low heat, and pour out the oil.

Add cooking wine, salt, monosodium glutamate, chopped onion, minced ginger, sliced garlic, vinegar and soup in the pot, cook the fish thoroughly, put the fish on the fish plate, sprinkle with sesame oil and pour in the juice. The key to operation: the noodles should be sticky evenly, the eggs should be hung evenly, and the pan should be prevented from paste when frying and soaking.