Pot Collapsed Yellow Croaker is one of the distinctive local dishes in Shandong, belonging to Shandong cuisine. Pot collapsed yellow croaker uses large yellow croaker as the main material. It is a combination of frying and simmering. The prepared dishes not only have fragrant, sweet and other tastes, but also make the dishes soft and soft, with a long umami taste.
Materials:
Main ingredient: 500 grams of large yellow croaker
Accessories: 10 grams of ham, 20 grams of starch (broad beans), 10 grams of magnolia slices, 10 grams of fungus (water hair), 10 grams of rapeseed, 120 grams of eggs.
Seasoning: 3 grams of vinegar, 10 grams of white sugar, 4 grams of rice wine, 5 grams of garlic (white skin), 5 grams of ginger, 5 grams of shallots, 50 grams of peanut oil, and 6 grams of salt.
Cooking methods:
- Remove the scales, gills and internal organs of fresh yellow croaker, rinse with clean water and prepare, drain the water
- Cut the fish head from the lower mouth of the fish and split it into two pieces
- Remove the girdles bone spurs from the back of the fish body, slice it to the fish maw, and connect the tails to form a hinge
- Then put a cross knife on the fish meat skin side down, sprinkle 2 grams of refined salt with the fish head, and marinate in rice wine to taste
- Beat the eggs in a bowl and mix well
- Cut the water-fat fungus, cooked ham, water-fat magnolia slices, and rapeseed into 2.5 cm long filaments
- Put peanut oil in the frying pan, cook it on medium heat until it is four mature, dip the fish head and fish meat in dry starch, drag them in the egg liquid, fry them in the pan until golden brown, pour a colander to control the oil
- Put peanut oil in the frying pan, cook it on medium heat until it is six mature, fry the pan with shredded onion, ginger, and sliced garlic, add in shredded fungus, shredded ham, shredded magnolia, and shredded rapeseed.
- Add 150 ml of clear soup, yellow croaker, rice wine, refined salt, vinegar, sugar, and bring to a boil
- Simmer over low heat until half of the soup is left, put the fish into a plate and form a whole fish shape, pour the soup on top and serve.
