How to make the best yellow thorn fish, how to make the yellow thorn fish delicious

Today's dish yellow thorn fish stew, the main ingredient is fresh yellow thorn fish with green and red pepper plus perilla, and green onion, ginger and garlic and other auxiliary seasonings, the taste is delicious, the outside is charred and the inside is tender, the color is golden, the soup is rich, and it is very delicious!

Ingredients preparation: 1. Yellow thorn fish, green and red peppers, perilla, salt, green onions, ginger, garlic, cooking wine, pepper

Steps: ?

1. Clean the fresh yellow thorn fish, lightly scratch the oblique knife on the back, sprinkle some refined salt, and add some cooking wine to marinate to taste.

2. Take a non-stick frying pan, fry in oil until golden brown on both sides, add salt, green onions, ginger, garlic, and add boiling water to submerge the fish.

3. Simmer over medium-low heat for about 15 minutes.

4. When the soup in the pot rolls and turns white, add some perilla, green and red pepper powder, pepper, cover the pot and simmer for about 3 minutes, and finally put it on the plate

Tip: Be careful not to let the stinger get stuck when picking the yellow thorn fish. When stewing fish, do not use high heat or low heat.

How to make the yellow thorn fish delicious:

Ingredients: two yellow thorn fish.

Excipients: appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of oil.

Steps: 1. The spines of the yellow thorn fish are very hard, and it is easy to be injured when handling, so when you buy it, please ask the store to help slaughter it, remove the internal organs, etc., and simply rinse it at home.

2. Put oil in the pot, first fry the yellow thorn fish in the oil pan a little, and fry the fish slightly when making fish soup, which can not only remove the fishy smell, but also boil out the fish soup is milky white or golden yellow (the color of different varieties of fish is different), and the taste is particularly fragrant.

3. After the fish is fried on both sides, pour in the water that has not covered the fish, sprinkle in garlic slices and ginger slices, cover the pot and simmer for about 5 minutes.

4. With the longer the boiling time, the meat on the fish body is a little touched and scattered, use chopsticks to pick up the fish head and gently rinse in the soup, so that all the meat on the fish body is scattered in the soup, and the fish bones in the soup can be discarded after the thorns are cleaned, and the fish bones in the soup are carefully fished clean.

5. Cook until the soup is thick, add salt to taste, sprinkle in chopped green onions, and then remove from the pot.

6. Finished products. <>

The delicious method of yellow thorn fish is as follows:

Main ingredients: yellow thorn fish, white chili, ginger skin, garlic, edible oil, salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar.

Main tools: pots, spatula, knives.

1. Clean the processed yellow thorn fish, and put it aside to drain after cleaning.

2. Heat the pot and add an appropriate amount of cooking oil. The oil temperature is 5 to hot, add the yellow thorn fish, fry one side yellow, turn it over with a spatula, and fry the other side.

3. After frying on both sides until golden brown, add ginger slices and garlic cloves and stir-fry until fragrant.

4. After the spices burst out of the fragrance, start seasoning. Changhong added cooking wine to remove the smell, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, and then boiled over high heat.

5. After boiling over high heat, add the chopped white chili pepper and continue to boil. After boiling, turn to low heat and cook for 5-8 minutes, yellow thorn fish is more difficult to cook, after cooking, turn on high heat to reduce the juice.

There are many ways to make yellow thorn fish, one of which is braised yellow thorn fish, and the steps of braised yellow thorn fish are as follows:

1.The ingredients are ready. Choose large yellow thorn fish, the bigger the meat, the thicker.

2.Cut the green and red peppers into rings and shred the ginger for later use.

3.Heat the oil pan until it is 50% hot, turn to medium heat, put the yellow thorn fish into the pan, and fry slowly over medium heat.

4.After one side is browned, then turn over, fry both sides, there are spines on the back of the yellow thorn fish, and press it slightly with a spatula to set the shape when frying.

5.After the fish is fried, pour in half a pot of water, cover the pot and cook for about five minutes.

6.At this time, the amount of water is significantly reduced, pull the fish to the side of the pot, and pour the green and red pepper segments into the soup.

7.Sprinkle salt on the green chili rings and stir a few times until the peppers are all blanched.

8.Pour the chopped chili pepper on top of the fish, push the fish body slightly, and reduce the juice slightly.

<>1. Prepare materials. Yellow thorn fish, green and red peppers, green onions, shredded ginger, garlic.

2. Wash the stinging fish, scratch a few knives on the back, smear salt on both sides, a little chicken essence, and marinate in rice wine for 10 minutes.

3. Pour oil into the hot pot, the vegetable must be hot, put the stinging fish into the pot and fry it on both sides, you can turn off the heat, don't worry. Fry the fish on both sides, and fry the shredded ginger and garlic in oil to bring out the flavor.

4. Pour in the lid of the high section of rice wine and simmer for one minute, open the lid and pour in light soy sauce, add cold water, put an appropriate amount of salt, sugar, a little white vinegar, and a little salt.

5. Bring to a boil over high heat, cover the pot, simmer slightly over medium heat, and add green and red peppers as if they had simmered for 8 minutes.

6. Reduce the juice over high heat, add the green onion segments, and put on a plate.

Here's how:Prepare ingredients such as yellow croaker, ginger, garlic, celery, cooking wine, salt, and mixed oil.

1. Cut the green onion into flowers, the ginger into slices, the garlic into foam, and the celery into small particles for later use.

2. Pour water into the pot and add ginger, cooking wine and salt to boil, then put the yellow croaker into the pot and cook and remove it for later use.

3. Put the mixed oil in the pot, heat it and thicken the juice.

4. Remove from the pot and put on a plate, sprinkle with garlic and celery foam and serve.