Old Shanghai flavor -- crispy yellow croaker with honey sauce

When I was a child, my mother often made honey roasted seed fish for me to eat, and when I took a bite, my mouth was full of seeds, fragrant and crispy, sweet, salty and delicious. Now there are fewer and fewer roasted seed fish, and you can only take small yellow croaker to fill the number of pulls, and the taste is as delicious as it is except for no seeds

Ingredients

Smallyellowcroaker 10-20 strip

Darksoysauce(soakedinfishsauce) 2 spoon

Fuelconsumption(soakedinfishjuice) 1 spoon

Rocksugar(soakedinfishsauce) 1 lot

Water(soakedinfishsauce) 5 small bowls

1cinnamon,3staranise,andafewbayleaves boil the fish in the sauce

Cooking Instructions

Wash the small yellow croaker by disemboweling and breaking the belly, rub the salt slightly on both sides, then cut a few slices of ginger, add 1 spoon of cooking wine, and marinate the small yellow croaker for 1 hour. Then pour out the cooking wine and ginger slices, and dry the small yellow croaker one by one, so that the fish will not splash when frying.
When the fish is dry, boil the fish juice, 1 cinnamon, 3 star anise, a few bay leaves, add 5 small bowls of water to the pot, cover and cook for 10 minutes.
2 scoops dark soy sauce, 1 scoop of oil, stir well.
Add 1 handful of rock sugar to the pot, you can add a small amount of it many times, wait for the sugar to melt, taste the taste, and add white sugar (about 2 spoons) if there is no rock sugar. After the saltiness is confirmed, cover and continue to simmer.
See bubbles bubbling inside the pot until the bubbles cover the entire surface and do not fade, turn off the heat.
Pour the juice into a bowl, pick out the spices with chopsticks, add a spoonful of vinegar (you can do without it), stir well, and let it cool naturally.
Fry the small yellow croaker one by one until golden brown on both sides.
After frying once, add to the pan again and fry again.
After the second frying, soak it directly in the honey sauce, suck the sauce on both sides, and put it on a plate.
Let's eat.
Can be used as cold cuts.