Yellow bone fish, also known as yellow spicy ding, is a popular aquatic product among freshwater fish. Because of the hard spines on the back and the frequent punctures, many people love and hate it. Yellow bone fish is loved by diners because of its low price, tender meat and delicious taste. There are many ways to cook this fish in Sichuan cuisine, and today, the chef recommends a dish to everyone: soft roasted yellow bone fish, I hope you like it.
Ingredients: a beautiful set of alcohol stove, 1000 grams of yellow bone fish, 50 grams of garlic, 100 grams of pickled pepper, a little ginger, a little garlic seedlings;
Preparation before cooking:
Yellow bonefish
1. Slap the fresh yellow bone fish with a knife, and then tear it from the gills, take out the gills and internal organs; put the slaughtered yellow bone fish into the basin and wash it with clean water.
2: Put the fish in the pot, add a little ginger slices and green onion, squeeze out the ginger and shallot juice by hand, cook a little cooking wine, a little salt, and marinate for 15 minutes;
Pickled
3, use the time of pickling fish to prepare a little ingredients, pickled pepper into segments, ginger into granules, garlic into slices, garlic seedlings into segments;
Preparation
Cooking process: 1, heat the pot, under the oil slippery pan;
2, under a little soybean sauce slip loose, under a little watercress slightly stir-fried, under the pickled pepper quickly stir-fried, under the ginger, garlic slices together to fry the aroma;
Cooking 1
3, add an appropriate amount of water, bring to a boil on high heat, after the water boiled, add a little salt, monosodium glutamate, chicken essence, sugar, pepper;
4: Pour the prepared yellow bone fish into the pot, gently push well, and simmer for about 10 minutes;
Cooking 2
5: When the soup in the pot is viscous, put the garlic seedlings into the pot, hook a little soy sauce, delicious, put the cooked dishes into the alcohol stove, slightly decorate, you can serve the dishes.
Cooking 3
The dish of soft roasted yellow bone fish is generally served with an alcohol stove under the tray, which not only keeps warm, but also makes the fish in a state of continuous burning, making it easier for its taste to integrate into the fish, making its taste richer, thicker and more delicious.
Into a dish
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