Steamed yellow bone fish with black bean sauce

Steamed yellow bone fish with black bean sauce

Introduction:

"Yellow bone fish, also known as yellow catfish, is called yellow capsaicin by Sichuan people, and yellow tooth fish, yellow male fish. However, Cantonese people used to call it yellow bone fish. Once in Sichuan, I ate the wild yellow bone fish hotpot. It was delicious, tender and smooth, and tasted first-class. After I came back, I never ate anything so delicious, because all the fish on the market here are farmed yellow bone fish, so the taste and taste are naturally poor. The price of the Yellow bone fish sold in the market is not very expensive, because there are very few people who make this fish in Cantonese cuisine. The consumption of local people is limited, and they basically buy it to make boiled fish and pickled fish. The market bought three yellow bone fish, less than a Jin. Today, we use the soy sauce of Cantonese cuisine to make yellow bone fish, and the effect is good. If it's wild, it's good, ha ha. "

Production steps:

Materials required:

Yellow bone fish: 450g

Ginger and scallion: right amount

Douchi: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy