Small yellow croaker

Small yellow croaker is a specialty of small town, Hui 'an County, Quanzhou City, Fujian Province. There's a slang for the young people: June yellow flower and small ginseng. June of the lunar calendar is the best time to taste yellow croaker, especially "June 6" (that is, the sixth day, sixteenth day and 26th day). Choosing yellow croaker is very particular; The yellow croaker should not be too big or too small. If it is too big, the skin and scales will be thick. If it is too small, the fish will be bony and not cooked, preferably about two or three kilograms, and the meat will be tender and tasteless. There are many ways to eat small yellow croaker, such as cooking soup, stewing, braising in soy sauce, frying, etc., and stewing is the best. The production process is as follows: take the whole yellow croaker and wash it without scaling and laparotomy. Fill the minced garlic with chopsticks from the mouth of the fish, fill the belly of the fish, and put the fish into a ring and cover it in a stew pot. Put the stew pot into the pot, and add water to the pot to the middle of the stew pot. Stew for about 50 minutes, then take out the pot, and let it cool for 10 minutes before serving. At this time, the fish is still intact, such as "fresh" yellow croaker in front of us, which not only increases the appetite but also has a more aesthetic feeling.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)