In our country, a kind of food perhaps due to regional reasons will have a lot of different names, such as yellow spicy ding, is actually yellow bone fish. Of course, if you are usually particularly fond of yellow spicy ding, then the eating method must be very varied. But for many first time want to taste yellow spicy ding friends, the best advice is to use yellow spicy ding soup, is relatively simple, the following to see the yellow spicy ding soup method.

Yellow chili ding fish soup

Yellow chili ding has many names, the scientific name of yellow catfish, yellow bone fish. It is popular for its few spines and its garlicky flesh. On top of the boiled pork slices seasoned with pickled peppers and pickled ginger, the compound spiciness is flavored with numbness and a hint of unctuous sourness, and the fish tastes fresh and fragrant to the bone, with a long aftertaste.

Ingredients

Main Ingredients: Yellow Bone Fish

Accessories: celery, green onions, pickled red pepper, pickled ginger, garlic, ginger, dried chili peppers

Seasonings: pepper, Pixi County Bean Pepper, peppercorns, soy sauce, oyster sauce, yellow wine, canola oil

Preparation Methods

1, prepare the raw materials.

2, garlic, ginger, pickled ginger cut into slices, pickled peppers cut into segments; dried chili peppers cut into segments, celery cut finger-length segments.

3, with fingers picking out the yellow chili ding viscera, wash the blood, add a little half ginger, scallion segments and yellow wine marinated for 5 minutes.

4, frying pan put 3 tablespoons of oil, cooked, turn off the heat, wait for the temperature to reduce, open the low heat and stir-fried beans, then add ginger and garlic slices fried incense.

5, add pickled ginger and pickled peppers and stir-fry.

6, fill the pot with water (about 400ml) flush with the yellow chili ding.

7: Discard the scallion and ginger slices in the diced yellow chili.

8: Season with oyster sauce, soy sauce and white pepper, gently push with a spatula to even out the flavors, and taste for salt or water.

9, open medium heat to boil, cover and simmer for 5 minutes on medium-low heat.

10, add celery segment, gently press into the soup, reopen, turn off the fire into a deep dish.

11, dry frying pan is hot, pour 4 tablespoons of vegetable oil, burn until slightly smoke, under the pepper immediately after the dry chili pepper frying incense, turn off the heat.

12, while hot, the fried dried chili peppers, peppercorns and hot oil, drizzled on the plate of yellow chili diced, can be.

Tips

1, yellow chili ding is usually killed by the seller, their own home, to finger pick out the viscera, and wash.

2, pickled peppers and pickled ginger, Sichuanese families usually have, if not, you can go to the supermarket and buy online.

3, 2 tablespoons of Pixian Douban, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, plus pickled ginger and pickled peppers, out of the salty flavor, just enough flavor, generally do not put another salt.

4, in order to prevent over-salty, yellow spicy ding put, added oyster sauce and soy sauce, you can taste the salty, see whether to add water.

5, yellow chili ding should not be cooked with high heat, to medium-low heat simmering, 5 minutes like, can make it tender off the bone.

6, fried double pepper, to the order of the first pepper after the chili pepper, in order to release their respective flavors, put that is away from the fire, can not be fried batter.