Original teaches you how to cook yellow bone fish with soy sauce. The meat is tender and the soup is rich, especially suitable Children eat

Original title: Teach you how to cook yellow bone fish in soy sauce. The meat is tender and the soup is rich, especially suitable for children to eat

I don't know if you still remember what my mother used to say when I was young: "Eat more fish, and you will become smarter by eating fish." It is also because I often hear what my mother said, I have been very fond of eating fish since I was a child.

This delicacy to share with you today-sauce-seared yellow bone fish, braised with fresh yellow bone fish and sauce, the yellow bone fish is delicious and has a light smell. It is most suitable for sauce and stew. soup. Yellow bone fish is rich in nutrients. In addition to being rich in protein, it also contains iron, zinc, calcium and other trace elements. It has the effects of nourishing blood and brain, strengthening bones, and has a good effect on children's intellectual development. The yellow bone fish has only one main spine and no other small spurs. The fish meat is also easy to taste. The spine removal of yellow bones is also very simple. Lift the fish tail, clamp the fish body with chopsticks, and then pull the main spine down. You can easily remove the fish bones and save the trouble of removing small thorns for your children. If you have children at home, you can try this delicacy.

Ingredient preparation; yellow bone fish, ginger, garlic, shallots, spicy girl, soy sauce, chopped pepper sauce, cooking wine, light soy sauce, starch, salt, edible oil

Specific steps:

1. Prepare the ingredients ginger, garlic, and shallots. After cleaning, mince the ginger, slice the garlic, cut the white part of the shallots into sections, and cut the green part into chopped green onions, and put them in the plate for later use. The fresh yellow-bone fish is stunned with a knife, and then torn from the gills, the gills and internal organs are taken out, cleaned, drained, and put into the dish for use;

2. Heat the pan, pour in the right amount of base oil, add the processed yellow bone fish in turn with the oil and heat, fry the yellow bone fish slightly over medium and low heat to make the yellow bone fish firmer and the yellow bone fish relative to each other. For scaly fish such as carp and crucian, the surface of yellow-bone fish is more tender, and scaleless fish are more likely to break the skin and stick to the pan. Therefore, when frying the yellow-bone fish, do not randomly turn the fish. Turn the fish to the other side and continue frying. The whole frying process is about 2-3 minutes. After both sides are frying until the shape is finalized, you can control the oil and remove it into the plate for later use;

3. Pour an appropriate amount of base oil into the pot, add the sliced ​​green onion, minced ginger, and garlic slices in the oil, stir fry over a medium-to-low heat to bring out the fragrance;

4. After frying the aroma, add a spoonful of spicy girl, half a spoonful of soybean paste, two spoonfuls of chopped pepper sauce, stir fry over medium and low heat to even out the red oil;

5. After sautéing the red oil, pour in the right amount of water, and the amount of water is just enough to cover the yellow croaker, then pour in the right amount of cooking wine, light soy sauce, and a small amount of salt. Bring to a boil on high heat, because the watercress Sauce, spicy girl, and chopped pepper sauce all have saltiness, so you can put less salt or leave it alone;

6. After the soup is boiled, add the fried yellow-bone fish, cover and simmer for 5 minutes on medium and low heat. After 5 minutes, open the lid, then turn to high heat to collect the soup. Pour in a spoonful of water starch to thicken the soup to make the soup thicker, and finally sprinkle some chopped green onions, and then turn off the heat and take it out of the pot. The ratio of starch to water in water starch is 1:3;

7. Put it on a plate, and this sauce-boiled yellow-bone fish is ready, the fish is tender and tasty, and the sauce is spicy.

Tips:

1. The yellow-bone fish has no scales, and the surface is very tender. It is easy to break and break when frying, so don't turn the fish at will when frying. Be sure to wait until it is fully set before turning over. Fry the noodles, and don't stir the fish easily when you stew.

2. The yellow bone fish is easy to taste, so the simmering time does not need to be too long, about 5 minutes is fine.