Name: Minced Steamed Yellow Bone Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Yellow Bone Fish; 3-5s Fungus (water hair); 2-3 pieces ginger; 3-5 shallot; 3-5 teaspoons oil; 3-5 teaspoons Soy sauce; 10 teaspoons Cooking Wine; 1 teaspoon granulated sugar; 1 teaspoon salt; 1 teaspoon White vinegar; 2 cloves garlic

Minced Steamed Yellow Bone Fish

by Li Erniang

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Yellow bone fish, scientific name yellow catfish. It is also known as yellow latin, guttata, yellow fin fish, yellow spiny bones, which belong to the catfish order, without scales, few spines, mucus, and the meat is delicious and slightly elastic. It is sweet and cold in nature. Food is used to clear heat and eliminate fire, resolve phlegm and relieve cough, diuresis and swelling, nourishes and warms the stomach.
Yellow bone fish is rich in protein and trace element copper, which helps to regulate osmotic pressure, maintain normal blood pressure, and maintain acid-base balance in the body. It is beneficial to the development and function of internal organs such as blood, hair, skin and bone tissue, brain and heart. It is suitable for people with symptoms such as weight loss, anemia, low immunity, memory loss, edema, and adolescents and children who are growing and developing.
There are many ways to eat yellow bone fish, which can be steamed or braised in soup. Today we will introduce the original steamed minced yellow bone fish. It is simple and quick to handle, heats evenly, easy to control the heat, and retains nutrition and flavor to the maximum.

Minced Steamed Yellow Bone Fish

1. Two to three yellow-bone fish, depending on the number of people eaten and the amount of food eaten. They are not big and tasteless, and an eighty or nine-year-old baby can eat one or two. Wash, remove the saliva with hot water, cut into pieces, pour in cooking wine and a teaspoon of vinegar, a little sugar and salt, and marinate for about 10 minutes. In the meantime, cut ginger, green onions, minced garlic, shredded fungus, and other ingredients you want to steam together. In order to unify the taste, it is best to plan in advance and not to taste. For example, this time steaming fish, put fungus shreds, fungus can absorb the flavor and improve the freshness, and it also goes with the garlic flavor

2. Pick out the fish pieces and put them on the steaming tray, and discard the dirty cooking wine. Stir in some raw oil, salt, shredded ginger, white onion, and shredded fungus. Put it in the steamer and steam for six minutes.

3. Add oil to the wok, fry the minced garlic and green onion, pour the soy sauce when it is fragrant, turn off the heat

4. Pour the hot oil evenly on the steamed fish and it is ready to eat.

5. My doll loves this dish the most. It has a home-cooked taste. Although there is no sauce, the taste is thick and fresh, and the fish is smooth and firm.