Rudong yellow croaker (a specialty of Rudong, Jiangsu)

The basic introduction of Rudong yellow croaker

Rudong sea area is one of the famous main production areas of yellow croaker in China. The fishing volume was once very large, and the large yellow croaker produced was once known as one of the four major sea fish along with small yellow croaker (spring fish), hairtail, and squid

1. Yellow croaker is rich in protein, trace elements, and vitamins, which have a good nourishing effect on the human body. For weak constitution and middle-aged and elderly people, consuming yellow croaker will have a good therapeutic effect

2. Yellow croaker contains abundant trace element selenium, which can eliminate free radicals produced by human metabolism, delay aging, and have preventive and therapeutic effects on various cancers

Its body is large and yellow in color, with tender and thick meat that splits into pieces when served with chopsticks, resembling garlic cloves. It is crispy and delicious when eaten. Rhubarb fish has tender texture and delicious meat, with a fresh taste and few bones. There are various ways to eat it, such as braised, sweet and sour fried, steamed soup, etc. There is also a special way to eat it, which is to make dried yellow croaker and braised it with fresh pork. It has a rich and unique flavor

Large yellow croaker, also known as stonefish, belongs to the stonefish family. Li Shizhen of the Ming Dynasty stated in his book "Compendium of Materia Medica" that the fish had "two white stones on its head, shining as clean as jade." The two ear stones inside the skull also had patterns resembling the annual rings of a tree, which can be used to infer the age of the fish

Tasting and eating methods of Rudong large yellow croaker

Steamed yellow croaker patties

Ingredients: yellow croaker, 500g minced meat, 250g pear (water chestnut), 5-8 fresh shiitake mushrooms

Seasoning: ginger, scallions, salt, flavor, yellow wine, soy sauce, steamed fish juice, blended oil, starch, 1 egg, and pepper powder

Production process:

1. Remove a piece of yellow croaker (about 220g), soak it in warm water for a while, then remove the scales and cut into small pieces for later use

2. Cut the shiitake mushrooms into small pieces and set them aside. Peel the pear (water chestnut) and crush it into small pieces for later use

3. Choose skinless hind leg meat that is eight parts lean and two parts fat, and grind it into minced meat for later use<4. Cut ginger and scallions into small pieces. Put 1-3 ingredients into a container and add ginger and scallion powder, 1 raw egg, 1 liang of yellow wine, 3 tablespoons of dry starch (using a standard magnetic spoon for soup), 4 teaspoons of soy sauce, a little salt, an appropriate amount of chicken essence, and a little pepper. Stir well

5. Place the mixed semi-finished product for about 10 minutes to let it taste

6, put it on the steamer. Steam the semi-finished product in a steamer for 15 minutes, starting from the moment the steamer boils

7. After steaming, pour out excess water, add an appropriate amount of steamed fish sauce according to preference, and sprinkle with shredded ginger and scallions. After heating the blended oil, pour the oil