Yellow bone fish to remove the viscera, wash and drain the water, pot of oil to fifty percent heat under the yellow bone fish with medium-low heat frying pan-fried on both sides, first with a ginger wipe the pan, it is not easy to stick to the pan. Then add the right amount of water to cook into a milky white soup, add salt and chicken can be out of the pot, and then a few drops of sesame oil sprinkled with chopped green onions OK la. The yellow bone fish does not boil soup burn can, Hunan restaurant also dry pot, braised seems to be called "braised yellow girl", the name is strange and scary drop ~ but my family like to cook soup to eat, like the tender meat and soup fresh.

And the head of the Yellow Bone Fish thorns are hard, gnawing is to pay attention to, don't get stuck in the mouth ah, the body is only a heel of the main thorns good to deal with, there is a heavy fishy flavor, to be more under the ginger braised and steamed

Main raw materials: Yellow Bone Fish, soy sauce, monosodium glutamate, salt, water, cornstarch and other seasonings.

Cooking techniques: first of all, the yellow bone fish clean, into the 80% hot frying pan fried on 3 minutes, and then fished out, put a little oil in the pot, put soy sauce, monosodium glutamate, salt, water, starch and other seasonings, and then put the yellow bone fish into a small fire simmer until cooked. About 15 minutes, a braised yellow bone fish can be on the table.

Another way is to steam the fish, wash the fish, brush a little salt on the surface, don't put other ingredients; when steaming, you can put some ginger or garlic under the fish, don't marinate the fish in order to taste, which will make the fish lose its original fresh flavor. After cooking, you can drizzle some sesame oil on it, and the whole process will take about 20 minutes.

Taste experience: braised yellow croaker, gently use chopsticks to pick up a piece of meat, delicate meat, as if a little sweet; while the flavor of steaming is more delicious, with steam steamed fish, the internal structure of the meat has not been destroyed as braised, the moisture in the meat is better preserved, the steam can also be removed part of the fishy flavor, the taste of extremely fresh, very light, sweetness is also a little bit more obvious.

Dry pot yellow bone fish

Materials:

1, yellow bone fish, small point of good, not too big, about five or six or so, be sure to live, not frozen;

2, a handful of scallions, to be tender and green;

3, a large piece of ginger, sliced into thin slices;

4, garlic 8, with a knife and lightly patted can be;

.

5, dry chili 80g;

6, pepper grain 10g, do not use powdered;

7, anise three;

8, cooking oil;

9, cooking wine, soy sauce and so on a number of;

Making method:

1, the yellow bone fish killed and washed, marinated in soy sauce and cooking wine for half an hour, and then rinsed and dry;

2, on the pot heating, pour oil, hot to eighty percent;

3, one by one to the yellow bone fish into the fried to eight mature;

4, leave a little bit of oil in the bottom of the pot, pour off the residual oil;

5, heating, add garlic, popping aroma;

6, add star anise, peppercorns;

7, adding ginger;

8, until the After all kinds of materials smell fragrant, add dried chili pepper stir fry for a while;

9, add the fried yellow bone fish, and add green onion;

10, gently stir fry a few times, and then loaded into a dry pot;

11, cover the lid, open the small fire, probably smothered for ten minutes can be served (pay attention to the bottom of the pot do not get muddy)

12, hehehehehe, waiting for drooling it