Yellow bone fish, scientific name: Pelteobagrus fulvidraco. It is also known as yellow lard, gayazi, yellow fin fish and yellow thorn bone. It belongs to Siluriformes. It has no scale, few thorns, mucus, delicious meat and slight elasticity. It is sweet in taste and cold in nature. It can clear away heat and fire, reduce phlegm and cough, diuresis and detumescence, raw milk and Tongru, nourish and warm the stomach.

Ingredients

3 yellow bone fish
3-5 Auricularia auricula (water hair)
2-3 slices of ginger
3-5 shallots
3-5 teaspoons of raw oil
3-5 teaspoons raw soy sauce
10 teaspoons cooking wine
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white vinegar
2 cloves garlic

Directions

Step 1
There are 2-3 yellow bone fish, depending on the number of people to eat and the amount of food they eat. It is not big in itself, has few thorns and is delicious. An eight or nine year old doll can eat one or two. Wash, remove saliva with hot water and cut into pieces

Step 2
Pick out the fish pieces and put them into the steaming plate. Don't use the dirty cooking wine and water. Stir in a little crude oil, salt, shredded ginger, scallion and shredded fungus. Steam in a steamer and steam over high heat for six minutes

Step 3
Add oil to the wok, fry minced garlic and shredded green onion, pour soy sauce after it has fragrance, and turn off the fire

Step 4
Pour the hot oil evenly on the steamed fish and you can eat it.

Step 5
My baby loves this dish best. It tastes homely. Although it doesn't add sauce, it tastes thick and fresh, and the fish is smooth and firm.