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Yellow croaker, also known as yellow croaker, round head, flattened body length, shaped like willow leaves, larger head otoliths; body is gray-brown, the side and back are yellow, is a major marine fish, mainly distributed in the East China Sea and the South China Sea, Nan'ao Island and Zhoushan Islands are the most abundant.
The meat of the yellow croaker is garlic cloves, fat but not greasy, delicious, and the thorns are relatively small, suitable for braised, sweet and sour, steamed and so on. In particular, it is said that the "ancient hydrangea whole fish" was loved by Empress Dowager Cixi.
<h1><b>Ancient hydrangea whole fish</b></h1>
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Ingredients: 1 yellow croaker (weighs about 500 g).
Ingredients: 80 grams of pork fat, 10 grams of shiitake mushrooms, 10 grams of winter shoots, 20 grams of ham, 20 green beans, 1 egg.
Seasoning: 4 grams of salt, 3 grams of sugar, 1.5 grams of monosodium glutamate, 15 grams of rice wine.
Remarks: Chicken broth 250 g, homemade chicken fat 15 g, wet starch 100 g.
Cooking steps
Step 1: Soak the mushrooms and winter shoots in water for 3 hours, cut off the roots and rinse well, and cut the pork fat, mushrooms and winter shoots into thin strips.
Step 2, the head of the yellow croaker is split from under the mouth, pat the back of the knife, lay the fish down, remove the fish from the tail of the fish along the large spine, and then slice the fish skin, the skeleton of the fish remains in its original shape and puts it into the plate, and the fish head is also lying on the stomach.
Step 3: Cut the fish slices into 3 cm thick pieces, cut into 4 cm long strips (not too thin), put them in a large bowl and add pork, shiitake mushrooms, winter shoots, ham, minced green onion and ginger, rice wine, sugar, egg white, salt, wet starch and stir vigorously (it takes about 5 minutes to taste first-class).
Step 4: Squeeze the mouth of the tiger with your hand into 12 balls with a diameter of 2.5 cm, place them on both sides of the fish skeleton, and steam them in the basket to take them out (steam time 10 minutes)
Step 5: Pour the juice from a large bowl into the pot, add chicken broth, rice wine, edible salt and green beans, boil and then put MSG (note that MSG should not be boiled at high temperatures), use wet starch hooked into glass and pour into chicken fat, pour on the fish balls.
<b>Tips Summary:</b>
1. Fish steaming must be well mastered time, so as not to affect the taste of steaming.
2. The juice must grasp the heat to hook the bright must, must use glass must be beautiful, the taste is good.
<b>Features of this dish: Yellow croaker rows like hydrangeas, fish balls are tender and have a long aftertaste. </b>
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