Stewed yellow bone fish(jia chang dun huang gu yu )

Stewed yellow bone fish

Introduction:

"Yellow bone fish is often called Gaya fish in Northeast China. It's very small, but the meat is very tender. This home-made stew of yellow bone fish can highlight the tenderness of the fish meat. Even the soup is thick and salty. With a bowl of hot rice, it's really warm in winter."

Production steps:

Step 1: prepare scallion, ginger and garlic in advance.

Step 2: put the bottom oil into the pot and heat it to 70%.

Step 3: fry the fish a little, then add the scallion, shredded ginger and garlic.

Step 4: put in the dried pepper and measure it by yourself.

Step 5: pour in three teaspoons of cooking wine.

Step 6: add 3 teaspoons of soy sauce.

Step 7: 1 spoonful of yellow rice wine.

Step 8: a small spoon of salt.

Step 9: finally, add a little sugar. At this time, you need to master the firepower well. Medium fire is OK.

Step 10: simmer for about 20 minutes, then turn off the heat and continue to simmer for 5 minutes.

Step 11: out of the pot, sprinkle with coriander is better. Because the family is waiting to eat. I took a picture in a hurry, and the taste was not so fresh.

Materials required:

Yellow bone fish: 4

Soy sauce: 3 teaspoons

Vinegar: a little

Cooking wine: 3 teaspoons

Yellow rice wine: 1 teaspoon

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Note: the meat of yellowbone fish is really tender. This home stewed yellowbone fish can highlight the freshness and smoothness of the fish, and even the soup is very thick and delicious. With a bowl of hot white rice and some soup, it's delicious. In winter, there is no doubt that it adds a trace of warmth. If you like fish, come and have a try.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Dun Huang Gu Yu