Oncorhynchus mykiss, also known as yellow bone fish, is tender and tastes better without frying before making soup. It is very good to cook it in soup or braise it. My family likes to use onion, ginger and garlic plus bean paste fried flavor, and then put yellow bone fish, rich soup, tender fish, every time to cook a pot are eaten. Today, I will share with you the soft roasted yellow bone fish home cooking, you need to prepare the ingredients are: yellow bone fish 1 catty, ginger a piece of garlic rice 6 cloves, millet pepper 3, the right amount of green onions, 1 tablespoon of soybean paste, cooking oil in moderation, corn starch half a tablespoon, seasoning: soy sauce half a tablespoon, a small pinch of sugar, white pepper in moderation, balsamic vinegar half a tablespoon, a tablespoon of cooking wine, salt in moderation.

First step: Cut the yellowtail's belly open with scissors, clean out the guts, and cut a slice under the flattened head to remove the gills. Scald the yellow bone fish with hot water to remove the mucus on the fish. The hard spines of the yellow bone fish are recommended to be cut off with chicken bone scissors so that you won't be stabbed by the spines when cleaning the yellow bone fish.

Step 2: Peel and mince the garlic rice, cut the millet pepper into small pieces, peel and cut the ginger into granules, and remove the roots of the scallions, cut out the white onion and scallion flowers respectively, and cut them a little longer.

Step 3: Prepare a small bowl, half a tablespoon of soy sauce, a pinch of sugar, half a tablespoon of balsamic vinegar, a tablespoon of cooking wine, the right amount of white pepper and salt and stir until the sugar is melted, and a small dish, put half a tablespoon of cornstarch with the right amount of water to thicken.

Step 4: Heat a frying pan, add a moderate amount of cooking oil, turn into the white onion, garlic, ginger and pepper, turn the heat to stir out the flavor.

Step 5: Add 1 tablespoon of bean paste and stir fry the red oil, if you don't like bean paste, you can add a little soy sauce and stir fry the color.

Step 6: Add water, turn up the heat and bring to a boil. If you like to use fish broth to soak up the rice, you can put in more broth.

Step 7: Pour in the sauce and continue to cook over high heat for 2 minutes. Taste the saltiness of the soup at this time, if it is not salty enough you can add some salt.

Step 8: Put in the processed yellow bone fish, high heat and boil for about 5 minutes, yellow bone fish is more meat is more tender, the time should not be too long, to avoid the fish meat broken in the pot.

Step 9: Pour in the thickened cornstarch water, stir again before the pot to prevent the cornstarch from sinking to the bottom. Finally sprinkle with chopped green onion and turn off the heat. Some friends may ask why there is no salt, the bean paste itself is salty, plus there is also soy sauce in the seasoning sauce, salty is enough. Friends with heavy taste can add a little salt in moderation.