Name: Yellow Bone Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Yellow Bone Fish; Some Winter melon; Some shallot; Some Soy sauce; Some Cooking Wine; Some salt; Some Vinegar; Some sesame oil; Some pepper; Some White pepper; Some Chili oil; Some tomato; Some ginger; Some Nepeta

Yellow Bone Fish

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

There are many names for the yellow bone fish, such as ang thorn fish, ga ya fish, yellow spicy diced, yellow mulberry, yellow horned diced, yellow male croaker, etc., which are scaleless fish with tender meat and very delicious. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? There are different ways of eating in various places, and most of them are stewed, stewed, and braised. Yellow stew and braised stew each have their own different methods, we will not discuss today, let's focus on stewing soup. For stewing fish soup, we are used to frying the fish first, then rushing into hot water to stew the fish soup thick and white, which looks very nutritious. In fact, this thick and white soup is only emulsified because more fat is emulsified, and other nutrients are not more than the clear soup. From the perspective of healthy eating, it is better to drink clear soup.
To stew the fish today, I put the fish directly in the pot and boiled it with water. As a result, the soup was very fresh and the fresh meat was also very delicious, even better than the thick white soup. Some friends will ask, can this stewed fish be drunk? Isn't it fishy? It's really not fishy at all, it's very fresh, without the richness of fat, but it has a special flavor. In particular, stainless steel pots or casseroles should be used for soup, and aluminum pots and iron pots are best not to be used. "

Yellow Bone Fish

1. A yellow bone fish of about half a catty, let the store kill it, go home and clean it. If there is enough time, you can soak it in light salt water for a while, and then put it in a small pot. Add enough water at one time, put three peppers, a few slices of ginger, a few pieces of green onions, and a few slices of pepper to get rid of the smell, but be sure not to put too much, just three to five.

2. Turn to low heat and simmer for 20 minutes.

3. When the fish is stewed, prepare the ingredients for the soup, slice the tomatoes, wash the nepeta, and soak the black fungus in advance. Black fungus is not necessary. I just have it, so I put it. If you like to add it to the soup, just soak it in advance.

4. The fish soup is cooked, and the fish is a bit unsightly. You can see that the soup is good.

5. Use a colander to remove the fish and place it in a large bowl. Place the chopped green onions on the fish, season with light soy sauce, vinegar, chili oil and salt, and then pour a small half spoon of fish soup on top. The delicious cold fish is ready.