How to make yellow croaker soup?

In our country, a food may have many different names depending on the region. For example, yellow croaker is actually yellow bone fish. Of course, if you particularly like to eat yellow croaker, then there are definitely many different ways to eat it. However, for many friends who want to taste yellow croaker for the first time, the best advice is to make soup with yellow croaker, which is relatively simple. Let’s take a look at the method of making soup with yellow croaker.

Yellow croaker soup

There are many names for yellow catfish, and its scientific name is yellow catfish and yellow bone fish. It has few thorns and garlic-like flesh, and is very popular among people. On the basis of seasoning the boiled pork slices, pickled peppers and pickled ginger are added. The compound spicy taste is accompanied by a numbing aroma and a hint of sour aroma that relieves greasiness. The fish meat tastes fresh and fragrant, with a long aftertaste.

Ingredients

Main ingredient: Yellow bone fish

Accessories: celery, onion, pickled red pepper, pickled ginger, garlic, ginger, dried chili pepper

Seasoning: pepper, Pixian bean paste, Sichuan pepper, soy sauce, oyster sauce, rice wine, rapeseed oil

Preparation method

1. Prepare the raw materials.

2. Cut garlic, ginger, and pickled ginger into slices, cut pickled pepper into sections; cut dried chili into sections, and cut celery into finger-length sections.

3. Use your fingers to dig out the internal organs of the yellow croaker, wash away the blood, add a small amount of ginger slices, scallion segments and rice wine, mix well and marinate for 5 minutes.

4. Put 3 tablespoons of oil in the wok, turn off the heat after it is cooked, wait for the temperature to drop, turn to low heat and stir-fry the bean curd until fragrant, then add the ginger and garlic slices and stir-fry until fragrant.

5. Add pickled ginger and pickled pepper and stir-fry until fragrant.

6. Pour clean water into the pot until it is level with the yellow croaker (about 400ml).

7. Discard the scallion segments and ginger slices in the yellow croaker and put the yellow croaker into the pot.

8. Add oyster sauce, soy sauce, and white pepper powder. Use a spatula to gently stir to make the flavor even. Taste the saltiness to see if salt or water should be added.

9. After boiling over medium heat, cover and simmer over medium-low heat for 5 minutes.

10. Add the celery segments and gently press them into the soup. After boiling again, turn off the heat and serve in a deep plate.

11. Heat a dry wok, pour in 4 tablespoons of vegetable oil, and heat until light smoke comes out. Add the Sichuan peppercorns and then the dried chilies and fry until fragrant, then turn off the heat.

12. While they are still hot, pour the fried dried chilies, peppercorns and hot oil over the diced yellow chilies on the plate.

Tips

1. The yellow croaker is usually killed by the seller. After you go home, you need to use your fingers to pick out the internal organs and wash them.

2. Sichuan families generally have pickled peppers and pickled ginger. If you don’t have them, you can buy them in supermarkets or online.

3. 2 tablespoons of Pixian bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, plus pickled ginger and pickled pepper. The salty taste is just right, so generally no salt is added separately.

4. To prevent it from being too salty, add the diced yellow croaker, oyster sauce and soy sauce, then taste the saltiness to see if water is needed.

5. Yellow croaker should not be cooked over high heat. It should be simmered over medium or low heat for about 5 minutes to make it tender and boneless.

6. When frying two peppers, put the Sichuan peppercorns first and then the chili peppers so that their respective aromas can be released. Remove from the heat immediately after putting them in and do not let them get burnt.