Yellow-bone fish, also known as Yellow-bone fish, is called Huanglading by Sichuan people, and there is also called Yellow-tooth fish, Huanggong fish. However, Cantonese people are accustomed to calling it Yellow-bone fish. Once in Sichuan, I ate wild yellow-bone fish hot pot. The taste was delicious, the meat was tender and smooth, and the taste was first-class. After coming back, I have never eaten anything so delicious, because all the fish sold on the market here are farmed yellow-bone fish, and the taste and taste are naturally a lot worse.
The price of yellow-bone fish sold in the market is not very expensive, because there are few Cantonese dishes to make this fish. Local people have limited consumption, and they are basically bought to make boiled fish and pickled cabbage fish. I bought three yellow-bone fish in the market, weighing less than a catty. Today, I used Cantonese soy sauce to make yellow-bone fish. The results are not bad. If only they were wild, hehe.
Steamed yellow bone fish with black bean sauce
Recipe Recommendations
- yellow-bone fish 450 grams
- douchi appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Steamed yellow bone fish with black bean sauce
1
Open the yellow-bone fish and clean it.
2
Use soy sauce pork, chopped green onion, chopped fermented bean, add appropriate amount of soy sauce, soy sauce, white sugar, and cooking wine to make soy sauce, and pour it on top of the fish.
3
Add water to the pan and bring to a boil, add the fish into the pan, and steam over high heat for 6 minutes.
4
Add appropriate amount of peanut oil to the pan, bring it to a boil, sprinkle it on top of the fish, and serve.