Braised Yellow Fish

Name: Braised Yellow Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fish tail; Some Shiitake Mushrooms; Some Green onion ginger; Some Soy sauce; Some crystal sugar; Some Thirteen incense; Some salt; Some Rice wine; Some MSG

by Old Yang's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Yellow stew is opposite to braised in brown sauce. Braised in brown sauce has a stronger color, and it is usually fried with sugar to increase the redness of the meat. The yellow stew will not be able to fry the sugar color, and it is easier to grasp, the color is lighter than the braised one, it is yellow wine yellow, and the color is very beautiful. The taste is also relatively soft. It is a very common cooking method in home cooking. "

Ingredients

Braised Yellow Fish

1. Fish tail with light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of thirteen incense, 1 teaspoon of salt, 1 tablespoon of rice wine, pickled for half a day.

2. Wash off the sauce on the top, it will not stain the oil when frying. Cut into pieces for later use. Put the starch in a bowl and set aside.

3. Dip the fish cubes with starch, pat, then dip, and pat again to make it more dipped.

4. Fry it into the frying pan and it will turn yellow. If you like the crispy inside, just fry it more, and it will taste delicious.

5. Pour out the excess oil, sauté the scallions and ginger with the base oil, there is starch residue in the base oil, so the thickening is omitted.

6. Pour the marinated fish juice, put shiitake mushroom slices, rock sugar, half a bowl of rice wine, and bring to a boil.

7. Put the fish cubes in (the rice wine should just submerge the fish cubes), bring to a boil on high heat, and simmer for ten minutes.

8. Add the MSG chives and chopped green onions.

Tips:
When the high heat is turned to low heat, pay attention to the water, because the soup is very viscous and easy to paste, so be careful. Be careful when you turn over and don't be rude.