Snow vegetable soup yellow croaker to prepare

Practice steps

1, yellow fish to scale, gills, stomach and fins, take care of clean, wash and drain. Prepare a pot of boiling water

2, snow vegetables minced (it is best to use vegetable stems, I am lazy supermarket to buy bagged snow vegetables, the taste is also very good), ginger slices and shredded, green onion cut into sections. The winter shoots are hulled, cut in half, cooked in water (cooked for 4-5 minutes), scooped and cooled, sliced and shredded for later.

3, use kitchen paper to dry the yellow fish, so that the fried fish is not easy to break the skin

4. Draw three herringbone knives on both sides of the fish.

5: Heat the pot, put more oil than usual, shake the pot so that the oil fills the edge of the pot, and when the oil temperature is 50% hot, paddle in the yellow croaker

6, one side of the fry for about 1 minute, turn over the other side, both sides are fried golden, (if you think too much oil can pour out a little)

7: Pour boiling water, pour a large spoonful of cooking wine, add ginger slices, cover and cook for 5 minutes, the soup is milky white

8: Open the lid and add shallots, snow vegetables and bamboo shoots, cook slightly, add salt to taste, turn off the heat

Tips

Each snow dish is unevenly salty, taste it first and then add salt. The way to make the soup milky white is to heat the pan with hot oil and hot water. My fish is small, the cooking time is not long, if the fish is large, the appropriate amount of time. Of course, you can eat at home in a pot, a little more sophisticated, put the fish on the plate, the soup is sieved into the fish plate, and then appropriately decorated with snow vegetables and bamboo shoots, the soup yellow fish drink is the soup.

Mood story

New Year's home prepared two yellow fish, the big one when the parents came, burned the Ningbo famous dish snow vegetable bamboo shoots shredded soup yellow fish, the small one used to take photos on WeChat, know that the ingredients are rare, when frying fish hands are shaking. For more food, please pay attention to my public WeChat: Cocoa's Gastronomic Life (kkdmssh)