Braised yellow stickleback(hong shao huang ci yu )

Braised yellow stickleback

Introduction:

"That's what we call it here. I've been eating this fish since I was a child. I love fish without scales. My father would catch them in spring. Today, I bought four of them. My husband likes them. They're very tender, and the most important thing is that they don't have small spines. ^_ ^”

Production steps:

Materials required:

Yellow stickleback: moderate

Green and red pepper: moderate

Scallion: right amount

Shredded ginger: right amount

Garlic: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Huang Ci Yu