Stewed Yellow Croaker
熬黄花鱼
Style of cooking: Zhejiang cuisine
菜系：浙菜
Flavor: salty and fresh
口味：咸鲜
Characteristics:
特色：
The Stewed Yellow Croaker is a dish with tender and soft fish flesh. It tastes mellow but not over-cooked. Its cooking juices are mellow and rich. The dish is nutritious and delicious, and involves authentic cooking methods.
熬黄花鱼是一道鱼肉软绵、烂而不糜、汤汁醇厚的菜。这道菜营养丰富，做法地道，美味可口。

Ingredients:
原料：
1,000g yellow croaker, fatty pork and lean pork, 100g green garlic, 100g greens, 10g fresh ginger, 15g green Chinese onion, 20g Shaoxing wine, 15g vinegar, 15g soy sauce, 10g sesame oil, 250g peanut oil, and 7.5g refined salt.
黄花鱼1000克，猪肥瘦肉，青蒜，青菜各100克，鲜姜10克，大葱15克，绍酒20克，醋15克，酱油10克，芝麻油10克，花生油250克，精盐7.5克。

Cooking method:
制作方法：
1. Scale the live yellow croaker, gut it and remove the gills then clean the fish; make straight and obliquely incisions on both sides of the fish then season it with the refined salt.
1．将活黄花鱼刮去鳞，掏净内脏及鳃，洗净；在鱼身两面剖上斜直刀，用精盐腌渍。

2. Shred the fatty and lean pork, and cut the greens into segments.
2．猪肥瘦肉切丝、青菜切段。

3. Heat the peanut oil in the wok until the oil is 60% heated (about 150℃), add the green onion sections and sliced ginger and fry them over a moderate heat. Then put the shredded flesh of the fish in and fry until there the blood of the flesh is not visible; add the Shaoxing wine, the vinegar the soy sauce, clear soup and the refined salt and heat them until they are boiling.
3．炒锅内加花生油、中火烧至六成热（约150℃）、用葱段、姜片煸炒几下，倒入肉丝煸至断血，放入绍酒、醋，加入酱油、清汤、精盐烧至沸。

4. Put the fish in the wok and stew it for 20 minutes, add the greens and the green Chinese onion then pour the sesame oil into it and finally pour the cooked dish into a soup bowl.
4．将鱼入锅内小火熬炖20分钟，撒上青菜、青蒜，淋上芝麻油盛汤盘内即成。