Braised Yellow Croaker
Main Ingredient: Yellow Croaker (Large Yellow Croaker), as needed
Seasonings: Salt, as needed; Rock Sugar, as needed; Star Anise, 2 pieces; Sichuan Peppercorns, 15 grains; Dried Chili Peppers, 3; Cooking Wine, 2 tablespoons; Light Soy Sauce, 2 tablespoons; Dark Soy Sauce, 1 tablespoon; Rice Vinegar, half a small bowl; Oyster Sauce, 1 tablespoon; Vegetable Oil, as needed
Braised Yellow Croaker Method
1.Clean the fish thoroughly. Pat the skin dry, score the surface, and marinate with half the salt for 2-3 hours.
2. Crush ginger and garlic. Cut scallions and dried chili peppers into sections.
3. Heat oil until very hot (around 80% heat). Lift the marinated fish by the tail and place it in the hot oil. Fry until golden brown on one side, then flip and fry until both sides are golden.
4.Leave a little oil in the pan. Add 15 Sichuan peppercorns, 3 dried chili peppers, 2 star anise pods, and the scallions, ginger, and garlic. Stir-fry over high heat until fragrant. Add the fried fish. Pour rice vinegar over the fish at high heat to release its aroma (this removes fishiness and enhances flavor; don't worry about the vinegar quantity—it won't taste sour after cooking).
5.Add cooking wine, light soy sauce, dark soy sauce, the remaining half of the salt, rock sugar, oyster sauce, and enough water to just cover the fish.
6. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes.
Cooking Tips
1.Many methods exist to prevent fish from sticking to the pan, such as coating with egg wash, patting the fish dry, using high oil temperature, avoiding flipping, or salting the surface—all well-known techniques.
2. One lesser-known yet highly effective method: After heating oil to 80% heat, pour it into a clean bowl, then immediately pour it back onto the pan before adding the fish. This prevents sticking—give it a try.
Braised Carp in Soy Sauce
Main Ingredient: 1 carp
Supporting Ingredients: Tofu (as needed)
Seasonings: 2 tsp salt, 1 tbsp soy sauce, ½ tbsp vinegar, scallions (as needed), ginger (as needed), garlic (as needed), dried chili peppers (as needed), cooking wine (a splash), vegetable oil (as needed), water (as needed), 1 tsp sugar
Braised Carp in Soy Sauce Method
1.Rinse the fish and remove the gut line (this helps eliminate fishy odor).
2. Cut the fish into sections for better flavor absorption. Rub the fish body and cavity with a little cooking wine and salt, then marinate for 10-20 minutes.
3. While marinating the fish, prepare the seasonings.Basic ingredients: scallion segments, garlic slices, dried chili peppers, ginger slices. Tofu is added to aid calcium absorption. 4. Heat oil in a pan and pan-fry the fish. Fry both sides. 5. Tilt the pan to fry the fish head and tail. 6. Add cooking wine, tofu, and pour in one and a half bowls of water to prepare for stewing the fish. 7.Add scallions, ginger, garlic, dried chili peppers, one tablespoon soy sauce, half a tablespoon vinegar, one teaspoon sugar, and two teaspoons salt. 8. Once boiling, reduce heat to medium-low and simmer until only a small amount of broth remains.