Chinese Food
Braised yellow peppers
(155196 views)
Huang laoding is called yellow bone fish in some places. It is a very common freshwater fish. It is characterized by its delicate flesh and few thorns. I like to make all kinds of yellowbone fish for children. Making fish is very simple in my understanding. As long as the fish is fresh and fishy, the fish will taste delicious. -
Cooking ingredients
Cooking Steps
Step1:Buy fresh yellow hot dice. Let's get rid of it. Then rinse with water. Use clear water cooking wine and ginger slices to soak for a while. It can better remove the fishy smell. Then we wash the seafood mushrooms. Cook well.
Step2:Prepare ingredients. Cut the celery and onion. Slice ginger. Cut pickled peppers into small pieces.
Step3:Put oil in the pot. Put in all the ingredients. Pickled peppers with ginger, scallion and celery, we stir fry it to make it fragrant.
Step4:Then put in the green pepper star anise and the fragrant leaves. Continue to stir fry.
Step5:Put in the old Ganma style Douchi. We scooped it out with red oil. Add soy sauce and stir fry the red oil.
Step6:You don't need to stir fry it. Some water in our house. Not too much water, because it's not boiled. It's braised. The amount of water used is about 1 / 3 of the amount of huanglaoding.
Step7:Let's boil the water and put it in the soy sauce. Laopai. Look at the fir
Step8:Put in the cooked seafood mushroom. Turn to medium heat and simmer for 15 minutes.
Step9:Juice from the fire.
Step10:Turn off the heat. Let's let the rest of the pot simmer the fish for ten minutes. It will taste better. We all know that fish must be stuffy. It will taste. Sprinkle some celery leaves on the pot.
Cooking tips:Wong Nadin's meat is tender, so we should not stir fry him hard in the process of making. The purpose of putting pickled ginger and pickled peppers is delicious. It also has an excellent effect of removing fishy smell. The cooking time of huanglaoding should not be too long. 20 minutes is enough. There are skills in making delicious dishes.
