Yellow fish is good braised if I prefer to eat a cuisine. The yellowtail has a big yellowtail and small yellowtail points taste fresh and mellow to keep mouth, and the fish spines are not a lot. To say how to burn how to burn flavor is delicious, I think master two big elements burn out of the yellowtail is absolutely not bad, that is the use of small ingredients in the oil frying does not break the skin, the small ingredients is the onion, ginger, garlic, dry chili pepper, which are in the burning of the yellowtail must be stir-fried dry fried out of the flavor. There is also a big element is that you in the braised yellowtail when the oil to fry a frying good burned out of the yellowtail flavor is good.

How to fry well is to put the pan as hot as possible and then slip a little oil in canola oil to fry the best. Then let's take a look at the specific operation layout.

Main ingredient: yellowtail or small yellowtail, pork pieces

Small ingredients: green onion, ginger, garlic, dried chili peppers

Seasoning: soy sauce, chicken broth, monosodium glutamate, a little sugar, pepper, cooking wine, soy sauce, soybean oil, canola oil, vinegar

Practice: the pot of soybean oil first to the pork fried dry onion, ginger, garlic, also fried dry even with the oil with the meat and then poured out of the bowl standby (note that meat and small ingredients can not be at the same time in the pot or will be small ingredients will be burnt, meat in the frying almost when you can go down the small ingredients, this process of operation their own grasp) and then put the pot of canola oil in the right amount of heat to put the yellowtail slowly put in, remember that the oil must be hot so that the frying will not be stained, both sides should be fried golden brown and then the next seasoning soy sauce, rice vinegar, dark soy sauce, cooking wine burned a little bit and then add the water to be no more than the fish and then the fried good pork and spices, dried chili, pepper together pour in a little bit of sugar, high heat boil open small fire slowly simmer for fifteen minutes in the juice. In the process of collecting juice in the chicken MSG also added to the collection of juice, soup to collect a little thick to taste. The first thing you need to do is to get rid of all the stuff that you have to do.

This practice you can also put some other accessories such as asparagus, mushrooms, rice cake strips and so on some ingredients. This way the flavor is also very good. If you want to eat a little bit of spicy can also put more chili, or bean paste and so on, but this will have a little bit of cover the fish's original position. Of course you can mix and match if you like. Finally, I wish you a happy meal and a happy life.