Braised yellow bone fish

Overview

Yellow catfish is also called yellow bone fish, yellow spicy (cured) diced fish, thorn fish, gaya fish, etc. Yellow-bone fish has tender meat and few fish bones, so it is suitable for braised in brown sauce or stewed in soup. Today's yellow bone fish was bought by Niu'er's father from the country market. It looks very good. After cooking five pieces at a time, the little girl told her mother that she would eat one piece, and her mother and grandma would eat two pieces each. As a result, during the meal, the little girl ate one piece after another, forgetting the situation she had assigned earlier. Haha, so delicious! It is indeed delicious. The fish stewed today uses sheep stock, and the fish and sheep are both fresh. It is naturally delicious. Eating fish during the New Year also brings joy and happiness every year! Ingredients: yellow bone fish, onion, ginger, garlic, coriander, red pepper stock. Seasoning: salt, sugar, pepper, light soy sauce, dark soy sauce, cooking oil, cooking wine. Method:

Tags

• hot dishes
• private kitchen
• chinese banquet
• good looks
• old man
• dinner with friends
• winter recipes
• lunch
• chili
• cooking wine
• coriander
• light soy sauce
• old soy sauce
• onion, ginger and garlic
• stock
• sugar
• yellow bone fish
• cooking oil
• pepper
• salt

Ingredients

Steps

1. 1 Killed yellow bone fish. Drain off the water, preferably using kitchen paper to absorb the water.

   

2. 2 Cut onion into sections, slice ginger and garlic and set aside.

   

3. 3 When it comes to frying fish, there are some tips. It is recommended to use a non-stick pan for frying fish. Be sure to heat the pan until it is hot enough before frying the fish. Do not bring water to the fish. Do not turn it over in a hurry after putting it in the pan. Turn it over after frying and setting. The turning movement should be light to avoid breaking the fish.

   

4. 4 Prepare the stock and sauce. The sauce includes salt, sugar, light soy sauce, dark soy sauce, cooking wine, pepper.

   

5. 5 Pour oil into a small wok and sauté the onions, ginger and garlic.

   

6. 6 Arrange the fried fish in the pan.

   

7. 7 Pour in the stock and sauce, bring to a boil over high heat, then reduce to low heat and simmer until the fish is fragrant. Be sure to turn to low heat and simmer slowly, otherwise the fish will break easily.

   

8. 8 Chop the green onion, coriander and red pepper separately.

   

9. 9 After the stewed fish is plated, add chopped coriander, green onions, and chili peppers. Just serve.