Among many cuisines, seafood is the "C position" that "foodies" have in mind. Large yellow croaker has always been a top hard dish in various banquets in China, and today Ou Jianxin, executive chef of Harbour City, introduced a "steamed East Sea yellow croaker in gravy" to everyone.
The fresher the top ingredients, the more they stand the test of simple cooking methods.
Steamed East Sea yellow croaker in gravy is a fresh word, fresh yellow croaker does not need to be superfluous processing, after scraping the fish scales, the fish is immersed in salt water for 15 minutes, which can make the meat of the fish more firm.
We can use the time of marinating yellow fish to process the meatloaf, the 30% fat, 70% lean pork belly minced into meatloaf, according to personal taste to add some dried pickles, play a more prominent role in layering, then the meatloaf thin spread on the plate sweeping the cooking oil, yellow croakers are discharged on the meatloaf, drizzled with special flower carving sauce, steamed on the pot for 10 minutes to produce dishes.
The scales of the yellow croaker that just came on the table shone with golden light, clipped up a piece, the fish meat was delicious and incomprehensible, as white and tender as garlic cloves, almost no thorns, the rich meat aroma penetrated into every trace of fish fiber, and the umami taste of the fish also completely penetrated into the meat cake, the fish meat did not have a little fishy taste, the taste was light, and there were more layers of crispness,
The mediocre meatloaf is also eight degrees taller in freshness.
◆ New Media Center of Zhongshan Daily Newspaper Group
◆ Co-ordinator, Wen +/Reporter Feng Mingmin
◆ Figure +2 / Yi Chengle
◆ Video Production/ Yi Chengle Feng Mingmin
◆ Editor: Tang Yi
◆ Second instance: Vedoga
◆ Third trial: Yue Caiying
◆ Material source: Zhongshan Daily