Braised Yellow Bone Fish

Name: Braised Yellow Bone Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Yellow Bone Fish; Some parsley; Some chili; Some Green onion ginger garlic; Some Broth; Some salt; Some Sugar; Some pepper; Some Soy sauce; Some Cooking oil; Some Cooking Wine

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yellow catfish, also known as yellow bone fish, yellow spicy (lact) diced, ang thorn fish, ga ya fish and so on.
The yellow bone fish is tender and has fewer bones. It is suitable for braised yellow stew or stew.
Today's yellow bone fish was bought by Niu'er's father from the country market, and it looks very good.
After burning five at a time, the little girl told her mother that she would eat one, and mother and grandma would eat two of them. As a result, during the meal, the little girl ate one by one, forgetting the situation that she had allocated earlier. Haha, it's delicious!
It's really delicious. Today this fish stewed this fish with lamb stock, the fish and lamb are fresh, it is naturally delicious.
Eating fish in the New Year is also more than happy every year!

Ingredients: yellow bone fish, onion, ginger, garlic, coriander, red pepper stock seasoning: salt, sugar, pepper, light soy sauce, soy sauce, cooking oil, cooking wine

Braised Yellow Bone Fish

1. Killed yellow bone fish. Drain off the water, it is best to use kitchen paper to absorb the water.

2. Cut the green onion into sections and slice the ginger and garlic.

3. When it comes to frying fish, there are some techniques for frying fish. It is recommended to use a non-stick pan for frying fish. Make sure that the pan is heated enough to fry the fish. Do not bring the fish with water. Turn it over after setting the shape. The turning action should be light to avoid breaking the fish.

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

5. Pour oil in a small wok and fry the chives, ginger, garlic.

6. Put the fried fish in the pan.

7. Pour in the stock and sauce, bring to a boil on high heat, turn to low heat and simmer until the fish tastes good. Be sure to turn the heat to a low heat and stew slowly, otherwise the fish will break easily.

8. Chop the shallots, coriander, and red pepper separately.

9. After the stewed fish is served on the plate, place the coriander, shallots and chili on the plate. Just serve it.

Tips:
1. The main points of frying fish are written in the steps. Be careful not to bring water to the fish, the pot should be hot, and the action should be light.
2. When stewing fish, simmer slowly.
3. The seasoning is not quantified. Add it according to your own taste, or you can add balsamic vinegar.