Yellow bone fish 500 grams Ginger Appropriate amount
Garlic head Appropriate amount Dried chili 6
Chives Appropriate amount Edible oil Appropriate amount
Cooking wine Appropriate amount Salt Appropriate amount
Pixian Doubanjiang Appropriate amount Old soy sauce Appropriate amount
Light soy sauce Appropriate amount Mature vinegar Appropriate amount
White sugar A little Starch A little
Recipe for braised yellow bone fish Braised yellow-bone fish#springbanquet on the tip of the tongue#Recipe illustration 1

Step 1

After processing the yellow bone fish, rinse and drain the water; cut the ginger into shreds, slice the garlic, cut the chives into white segments and mince the green onions. Cut dried chilies into long thin sections. Recipe of braised yellow-bone fish#springbanquet on the tip of the tongue# Illustration 2

Step 2

Heat the pot, add some oil, add the yellow bone fish and fry it briefly. Recipe of braised yellow-bone fish#springbanquet on the tip of the tongue# Illustration 3

Step 3

Fry until the fish body curls up, turn over and fry for a while, then gently push the fish to the edge of the pot, add shredded ginger, garlic slices, dried chili peppers and white scallions and saute until fragrant. Recipe of braised yellow-bone fish#The Spring Feast on the Tip of the Tongue# Illustration 4

Step 4

Add a tablespoon of bean paste and stir-fry until red oil comes out. Recipe of braised yellow-bone fish#The Spring Banquet on the Tip of the Tongue# Illustration 5

Step 5

Push the fish into the middle of the pot, add enough water to cover the fish body and bring to a boil. Add a spoonful of cooking wine and cook for two minutes. Add an appropriate amount of dark soy sauce and mature vinegar, cover, and simmer over medium heat. Braised yellow-bone fish#The Spring Banquet on the Tip of the Tongue#Recipe Illustration 6

Step 6

After cooking for seven or eight minutes, uncover the pot. When you see that most of the soup in the pot has dried up, taste to see if you need to add salt (generally the saltiness of the bean paste does not require the addition of salt). Add an appropriate amount of light soy sauce and a little sugar, and continue to simmer until the soup becomes sticky. If thick, put the fish on a plate, add half a bowl of water starch to the soup in the pot, cook over low heat until thickened, pour the thickened sauce evenly over the fish, sprinkle with chopped green onion and serve. Recipe of braised yellow-bone fish#springbanquet on the tip of the tongue# Illustration 7

Step 7

The fish meat is tender and delicious, the gravy is rich and spicy, and goes well with rice. Recipe of braised yellow-bone fish#springbanquet on the tip of the tongue# Illustration 8

Step 8

Finished product picture. Cooking tips for braised yellow bone fish

Yellow-bone fish is a fish without scales. It can be lightly fried. Because the meat is very tender, you need to be gentle when handling it, otherwise it will break easily. Doubanjiang is salty, so there is generally no need to add salt.