(Pot collapse yellow fish)

Pot collapsed yellow croaker

Regarding the origin of this dish, it is said that during the Ming Dynasty, there was a rich man in Fushan, Yantai, who loved to eat fish and shrimp. One day, the chef in the frying of yellow fish is not cooked thoroughly, in a hurry, the original fish under the pot, put the soup, green onions, ginger and other ingredients re-simmered until cooked, on the table rich taste after tasting the feeling of fresh and fragrant, so asked the name of this dish, the chef said: "call the pot collapsed yellow fish", so it was handed down.

Ingredients: Fresh yellow croaker one about 400 g.

Seasoning: 200 grams of clear soup, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of vinegar, 3 grams of sugar, 8 grams of green onion, 5 grams of green and red pepper.

make:

1. Slaughter and clean the fresh yellow croaker, slice off the large bones and spines from the belly of the fish, unfold into a hinge type, and put a diagonal knife.

2: Add the appropriate amount of green onion, ginger, cooking wine, chicken powder, salt, monosodium glutamate and pepper to marinate into the taste, then pat the starch, drag the egg liquid, and fry in oil until golden brown.

3: Heat the oil under the pot, fry the appropriate amount of green onion ginger and garlic slices, pour in the clear soup, salt, monosodium glutamate, vinegar, sugar, boil the yellow fish on high heat, sprinkle the green onion shreds, green and red pepper shreds, turn the heat to low heat until the soup is dry, and put the pot into the dish.

Features: golden color, moist oil bright, fish meat soft and tender, salty sweet and mellow.