Classic dry pot yellow bone fish practice

Today I will share with you the most classic method of dry pot yellow bone fish.

[Ingredients to prepare]: yellow bone fish, cooking oil, garlic, ginger, basil, chives, millet pepper, dried red pepper section, red oil bean paste, monosodium glutamate, chicken essence, pepper, oyster sauce, salt, steamed fish with soy sauce , sesame oil, onion

First, wash the killed yellow-bone fish, put it on the chopping board, and mark both sides of the yellow-bone fish with a flower knife. The flower knife is a little deeper, which makes it easier to taste, and it is easier to be cooked through when frying. After the flower knife is finished, put it in a pot for later use.

Next, prepare some ingredients, prepare some peeled garlic seeds, divide them into two, put ginger slices and garlic seeds together. Cut the basil into small pieces, cut two shallots into pieces, and add a little chopped millet pepper.

After all the ingredients are ready, add a little more oil to the wok, control the oil temperature to be about 80% hot, and put the yellow-bone fish along the edge of the wok. Don't move it first, set the shape, so as to prevent sticking to the spoon, keep the oil temperature, and fry the yellow-bone fish until it can be seen floating, then you can use a slotted spoon to remove it and drain the oil, the effect is just right, Brown on the outside, fried on the inside, set aside for later use.

Pour the oil in the pot back into the oil tank, without washing the pot, add a little cold oil with a spoon, add the chopped garlic and ginger slices and saute until fragrant. Then put in the cut millet peppers, a little bit of dried red peppers, and a spoonful of red oil bean paste to fry the fragrance.

Pour the yellow-bone fish into the pot, stir fry for a few times, add a can of beer, half a spoon of tap water, pour in the chopped basil, then season it, add an appropriate amount of monosodium glutamate, chicken essence, pepper, and a little oyster sauce, Add a little salt, a little steamed fish soy sauce, simmer a little, let it taste. The meat of the yellow-bone fish produced in this way is particularly spicy and tender. Finally, pour a little sesame oil and it can be served.

Use a pair of chopsticks to place the yellow-bone fish neatly in the dry pot one by one. Under the dry pot, you can put onions or cucumber lettuce. Pour the remaining soup in the pot into the chopped green onions. Mix it well, pour the soup directly on top of the yellow-bone fish, and a dry pot of yellow-bone fish is completed. Thank you for your attention and support. Today's food is shared here, and we will see you in the next issue!