【Taizhou cuisine】Home-roasted yellow croaker (Michelin three-star Xinrong Kee)

Home roasting is a common cooking method in the coastal areas of Zhejiang, where the freshness of the ingredients is the first element, and the lard is simply seasoned after stir-frying to highlight the freshness of the ingredients themselves. The fish caught by local fishermen early in the morning is extremely delicious. Let's try it with me, and you can eat Michelin at home.

Ingredients

Deep-seayellowcroaker 1 piece

greenonion,gingerandgarlic some

porkbelly appropriateamount

ricewine appropriateamount

lightsoysauce appropriateamount

chives appropriateamount

Cooking Instructions

Yellow croaker is easy to absorb the flavor, and the scalp must be torn off (the source of the fishy smell)
Prepare the ingredients, pork belly, green onions, ginger, garlic, dried chilies.
Cut some chives and boil a pot of water for later use.
Remove the lard from the pan, the oil is slightly wider, stir-fry the ginger slices until fragrant, then add the pork belly and stir-fry until slightly caramelized
After the pot is heated, put in the yellow croaker and fry it until golden brown on both sides (it is best to use kitchen paper to absorb the surface moisture again before getting out of the pot), add the onions, garlic and dried chilies, pour in 50g of rice wine, cover for 10 seconds, open the lid and pour in the hot boiling water that has just been boiled, the water is not more than half of the fish body, a small spatula light soy sauce (about 2-3 spoons with a spoon, do not put other condiments), continue to cook on high heat for 8 minutes, cook out milk yellow.
If there is a lot of water, collect the juice a little, try the taste before coming out of the pot, add a little thin salt, and add 1g of white pepper.
Put in the prepared green onion segments out of the pot, do not use a spatula, just pour it out, otherwise it will be crushed.