红烧黄花鱼Braised yellow croaker

{中国美食——2018}红烧黄花鱼
{Chinese cuisine - 2018} braised yellow croaker
红烧黄花鱼做法：
朋友快递来的黄花鱼,看着就不错 哈哈就是要自己去鱼鳞,反正只要不是活物,
我就完全ok啦，外面的鳞刮干净,肚子划开,不要的都丢掉就行 然后用厨房纸彻底洗干净水份，
等下煎至的时候油煎的到处都是
生姜大蒜切末,葱白缎也切沫，无油烟平底锅放少许油,不用太多,丢几片生姜,
少许煎香 慢慢的放入吸干水份的黄花鱼,火不要太大,稍微煎至一会儿之后在晃动锅
不然会糊掉哦，是不是轻轻的晃动，彻底煎至金黄以后小心的翻面,上面一样,煎至好以后出锅待用
取一个小碗,两勺料酒,三勺生抽,一勺耗油,少许白砂糖,适量凉白开搅拌均匀，
锅里倒油,倒入 生姜大蒜葱白段沫,干辣椒段小火爆香 将鱼小心的放进锅里,
倒入先前调好的料汁儿,如果觉得汤汁少的话再加入适量开水 煮开后转中小火慢慢煮,
中间记得锅铲铲一下,除非不黏锅 还可以用汤汁浇上面,一是会更好看，也会更入味儿，
我喜欢吃罗勒的味道所以丢了些进去，不喜欢的忽略， 汤汁剩三分之一的时候出锅,
汤留在锅里， 烫继续小火,加入准备好的水淀粉[就是水和淀粉]勾芡
勾好的芡汁儿均匀的淋在鱼的身上,撒少许葱花装饰即可
很有食欲的一道菜,鱼肉沾汤汁 配饭饭,绝了,主要肉多刺少,给小朋友吃很适合哦
Braised yellow croaker practice:
The yellow croaker that the friend expresses, looks good. Haha just wants to go to the fish scales, anyway, as long as it is not a living thing,
I am completely ok, the scales on the outside are scraped clean, the belly is cut open, and the unwanted ones are thrown away. Then wash the water thoroughly with kitchen paper.
When fried, it’s fried everywhere.
Ginger garlic, minced, scallions and white satin are also cut, put a little oil in the oil-free pan, do not use too much, throw a few pieces of ginger,
A little frying. Slowly put the yellow croaker in the dry water. Don't make the fire too big. Slightly fry until after a while.
Otherwise, it will be smeared, is it gently shaken, thoroughly fry until golden, carefully turn over, the same as above, after the frying is good, the pot is ready for use.
Take a small bowl, two tablespoons of cooking wine, three spoonfuls of soy sauce, one spoon of oil, a little white sugar, the right amount of cool white and evenly stirred,
Pour the oil into the pan, pour in the ginger and garlic onion, and sauté the dried chili. Put the fish carefully into the pan.
Pour in the previously prepared juice. If you feel that the soup is low, add the right amount of boiled water. Cook and turn to medium heat and cook slowly.
In the middle, remember to shovel the spatula, unless you don't stick the pan, you can also use the soup to pour the top. First, it will look better and it will be more delicious.
I like to eat the taste of basil, so I lost some of it, I don’t like it, I don’t like it, when the soup is one-third left,
Leave the soup in the pot, continue to heat the fire, add the prepared water starch [is water and starch]
The simmered simmered juice is evenly drenched on the fish and sprinkled with a little chopped green onion.
A very appetizing dish, fish broth with broth with rice, absolutely, the main meat is less thorny, it is suitable for children to eat.

My video is at DLive