Braised Yellow Sickle Fish
This is what we call it here. I have eaten this fish since I was a child. I like to eat fish without scales. My father will catch it in spring. I bought four of them today. My husband likes to eat them. The fish is very tender and the most important thing is no small thorns.^_^
Recipe Recommendations
- Yellow-thorn fish appropriate amount
- green and red pepper appropriate amount
- onion appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised Yellow Sickle Fish
1
Wash the stickleback fish, cut a few knives on the back, spread salt on both sides, a little chicken essence, and marinate in rice wine for 10 minutes.
2
Pour in the oil when hot in the pan.(I use the local vegetable oil made by my mother's house. The local vegetable oil is particularly fragrant when making fish stir-fried chicken and duck meat.) The vegetable oil must be heated. Put the sickle fish into the pan and fry it yellow. You can control the fire. Don't worry. Fry the fish on both sides, and fry the shredded ginger and garlic in the oil to taste it
3
Pour in an appropriate amount of rice wine, cover and simmer for one minute, open the cover and pour in the soy sauce, add cold water (not too much for the prickly fish), add an appropriate amount of salt, a little white sugar, a little white vinegar, and a little salt.
4
Bring to a boil over high heat, cover the lid, simmer slightly over medium heat, add the green and red peppers for 8 minutes.
5
Collect the juice over high heat, add the green onion segments, and plate.