How to make braised yellow thorn fish

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make braised yellow thorn fish.

1. Clean the fish, make a few cuts on its back, apply salt and a little chicken essence on both sides, and marinate with rice wine for 10 minutes.

2. Pour oil into the hot pan. (I use the local cooking oil made by my mother. Fish, chicken and duck cooked with local cooking oil are especially fragrant.) The cooking oil must be heated, put the stickleback into the pan and fry both sides until golden brown. You can turn down the heat to medium, but don't be in a hurry. After the fish is fried on both sides, fry the chopped ginger and garlic in the oil to bring out the flavor.

3. Pour in an appropriate amount of rice wine, cover the lid and simmer for one minute. Open the lid and pour in light soy sauce, add cold water (to cover the fish bones), an appropriate amount of salt, sugar, a little white vinegar, and a little salt.

4. Bring to a boil over high heat, cover the pot, and simmer over medium heat for about 8 minutes before adding the green and red peppers.

5. Cook over high heat until the sauce thickens, add in scallion segments and serve.

The temptation of delicious food can only be understood by making it yourself to realize its true value. As for everyone, after understanding the recipe of braised yellowtail fish, you should really try to make it yourself.