This kind of fish should be eaten more, with fewer spines and tender meat, rich in nutrients, and with this raw material, it is suitable to eat in summer

Today I will share with you one of them - yellow thorn fish, yellow thorn fish is our local name, it has many other names, such as: yellow spicy ding, Wang Ya fish, ang thorn fish, etc., the meat of yellow thorn fish is very delicate, the fish bones are few, no matter how to burn the taste is delicious, summer is the season when the yellow thorn fish is listed in large quantities, the spines are less and the meat is tender, and the nutrition is rich.

The common practice of yellow thorn fish is stewed soup, braised tofu, stewed tofu and so on, today I will share with you the practice of roasting yellow thorn fish with white chili, which is very suitable for summer, spicy and salty, the white chili pepper here is not a special product of Hunan sun-dried white chili, it is a fresh chili, because the skin is white or yellowish-white, so it is called white chili, white chili is more delicious than ordinary green chili pepper, the spicy degree is higher, it is the most suitable for burning fish, it can reduce the fishy smell, And eating more chili peppers in summer can also remove moisture from the body, so friends who like it can try it!

【Ingredients】Yellow thorn fish, white chili, ginger, garlic, edible oil, salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar;

【Preparation of braised yellow thorn fish】

1. Clean the yellow thorn fish bought home in the vegetable market, the yellow thorn fish has been handled by the stall owner, as long as it is cleaned a few times, the blood water inside can be cleaned, and then put aside to drain the water;

2. In addition to the yellow thorn fish, there are also ingredients white chili, garlic and ginger, garlic and ginger are to increase the fishiness, white chili is also listed in summer, and the chili pepper in this season tastes the freshest and spicest;

3. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, put in the yellow thorn fish, fry one side and then turn over and fry the other side;

4. After frying on both sides until golden brown, add ginger slices and garlic cloves to stir-fry until fragrant, after the spices burst out of the fragrance, start seasoning, add cooking wine to remove the smell, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, and bring to a boil over high heat;

5. After boiling over high heat, add the cut white pepper segments, continue to boil, turn to low heat and cook for 5-8 minutes after boiling.

6. Turn off the heat and remove from the pot, and the delicious white chili roasted yellow thorn fish is ready, and the meat is tender and delicious;

Summary of the practice of yellow thorn fish:

1. When you have perilla at home, you can add some perilla to it, and the taste will be better;

2. When burning yellow thorn fish, those who have rapeseed oil at home can use rapeseed oil, and the taste of the burned fish will be better, but the premise is that the rapeseed oil must be heated to volatilize the rapeseed oil flavor;