Simple version of fragrant yellow bone fish
Ingredients
- Yellow bone fish 700g
- Ginger 1 piece
- Garlic One
- Pickled pepper 4 pieces
- Zanthoxylum bungeanum 15 capsules
- Green pepper 10g
- Onion 2 roots
- Qingqin (optional) 1 root
- Red bean paste 2 spoons
- Salt 2g~3g
- Sugar 5g
- Pepper 1g
- MSG A little
- Edible oil 40g
- Lard 20g
Steps
1. Remove the internal organs of the yellow bone fish (anglang thorn fish, king thorn fish) and clean them. When buying fish, don’t buy the kind that has been painted yellow, but is fed with a pigment, buy the fish with a light natural color
2. Prepare pickled peppers, ginger, garlic, onions and celery, coriander is better
3. Condiments: red bean paste, fresh vine pepper, Sichuan peppercorns, salt, sugar and pepper are ready
4. Cut ginger into large pieces or rice, mince pickled peppers, and garlic whole or minced
5. Cut green onions into sections and minced green onions, and cut celery into sections
6. Heat rapeseed oil in the pot and add lard
7. Add ginger, chopped pepper and garlic and stir-fry until fragrant
8. Add Sichuan peppercorns and fresh pepper and stir-fry until fragrant
9. Add bean paste and stir-fry until red color
10. Add warm or boiling water and bring to a boil
11. Add pepper, salt and sugar to taste
12. Add the fish, cover the pot and simmer over medium heat for 5 minutes
13. Add celery segments
14. Taste the saltiness, add appropriate amount of salt and MSG, and turn off the heat
15. Pour into a soup basin and top with chopped green onion. In fact, adding coriander is better!
Tips
- Do not stir the fish when cooking. Yellow-bone fish is very tender. Just cook it over medium heat for 5 minutes.
- This formula has a strong numbing smell, so the dosage can be reduced.
- If you have a strong taste, you can add millet pepper and stir-fry the soup
