Home cooking of braised yellowtail
Ingredients: 1 yellowtail, 20g of bamboo shoots, 2 fresh shiitake mushrooms, 5 pieces of garlic, 15g of hometown ham, 1 branch of green onion, 1 branch of garlic cloves, 15g of ginger, appropriate amount of water, tai pai ping flour water (or use cornstarch), appropriate amount of sesame oil
Seasoning: soy sauce 10ml, 30g of oyster sauce, 10g of rock sugar, 20g of tomato sauce, Rice wine
1. Cut off the skin of the ham and steam it for 25 minutes (or boil it over low heat for 20 minutes), then drain it and set aside. The ham is a specialized food for Chinese cuisine, and can be purchased in grocery stores or replaced with other Chinese ham; cut as much as you can use, and freeze any unused ham.2
2. Scale the yellowtail, remove the viscera, and deep-fry in oil at 200 degrees Fahrenheit until the surface is golden brown, and then turn it over and half-fry it with garlic until golden brown. Yellowtail cooking in the fish body five cuts, need to knife deep to see the bone and then fried. In addition, frying fish with a non-stick pan has a higher success rate, and yellowtail has its own fat, with non-stick pan frying less oil.3
3. In a pan with a little oil, stir frying onion, ginger, bamboo shoots, ham strips, and slices of fresh mushrooms, then pour in soy sauce and stir-fry, pouring in the appropriate amount of water, oyster sauce, ketchup, rock sugar, dark soy sauce, and rice wine, submerged in the fish to 1/2 height.
4. When it rolls, turn down the heat and cover the pot with a lid to simmer for 15 minutes until cooked.
5. Lift the lid off the pot, fish out the yellowtail and place the ingredients in the pot on top of the fish. When the soup is thickened, add the sliced garlic cloves, thicken the sauce with a little white rice flour water, and drizzle in sesame oil to finish.