I still remember the expectation of the yellow croaker when I was a child, so innocent and warm. As an industrial city, the common people's table is rarely seen in the 1980s. In the market, there are usually only yellow croaker and swordfish. Almost every croaker can be said to be the most expensive fish that most people can eat. . Especially the big yellow croaker. The delicious taste, the white and tender fish of garlic, deep in the taste of the tongue, let people miss its taste. Even if I can eat it at any time, I still can't help it. Especially the father of the family, it is really a big fan of the yellow croaker. Once you see it, you can't leave the meat you like, and the big chopsticks will go to it to see the fish bones in a few times. There is really no thunder and lightning. In the Korean drama, it is generally sent to the big yellow croaker when giving gifts, and the aunt who received the music, the face must be happy. I haven’t figured out that Korean seafood is not very rich, how can it be as ridiculous as it is? It may be as clear as the cockroach, and the benefits of the yellow croaker are too clear! Deliberately check the details on the Internet, I think I love it more! The yellow croaker is rich in protein, trace elements and vitamins, which has a good beneficial effect on the human body. For the weak constitution and middle-aged and elderly people, the edible yellow croaker will receive a good therapeutic effect. Yellow croaker is rich in trace element selenium, which can eliminate free radicals produced by human metabolism, delay aging, and prevent and cure various cancers. Chinese medicine believes that the yellow croaker has the effects of strengthening the spleen and ascending the stomach, calming the nerves and relieving phlegm, and replenishing the qi and filling the essence. It has good curative effect on anemia, insomnia, dizziness, loss of appetite and women's postpartum physical weakness. This is to give you this home-made sweet and sour yellow croaker, which is the most popular in the Northeast. It has not been fried first. It is the method that has been used by people in the northeast, or the taste of it more than 20 years ago. I like this simple taste, I can taste it fine, and the taste that never fades in my memory...
Two large yellow croakers, cleaned and cut three knives on the body, and marinate on the fish for twenty minutes with half a spoonful of salt, a little cooking wine, green onion and ginger.
Put a little oil after the pot is hot, and put the fish after the oil is hot. Before the fish is placed in the pot, pick out the onion and ginger and put it on the side. Dry the water with the kitchen paper. Slowly fry the small fire. Don't rush it. When it is fried, turn it over and fry the other side. A few pieces of garlic are cut with a knife and then cut into pieces. grain
Half a spoonful of salt, half a spoonful of chicken essence, half a spoonful of sugar, a little soy sauce, white vinegar, pepper, and a small bowl of water, stir well to form a juice; see the fish on both sides of the golden yellow when sprinkled with minced garlic and onion ginger, preferably sprinkled in oil The location is so fragrant, pour it into the juice, simmer for a few minutes in the middle of the fire, and then simmer it in the fire.