Yellow duck, also known as yellow catfish and yellow bone fish, is a special dish in Hunan Province. You can see it in every street stall. As Hunan people living in Beijing, they miss the taste of their hometown, so they learn to make it by themselves. This soup usually needs to put perilla to be pure, but I didn’t see anyone selling perilla in Beijing, so I had to save this step, but the soup still tastes good!

Ingredients

Five yellow catfish
1 piece of tofu
1 section of shallot
2 pieces of ginger
1 tsp pepper
1 / 2 tsp salt
2 tbsp vegetable oil
1 teaspoon chicken essence

Directions

Step 1
Wash yellow duck, control water, cut tofu into pieces, cut scallion into sections, and slice ginger for later use.

Step 2
Add proper amount of vegetable oil into the frying pan, heat 70% and put the yellow duck into the pan, fry on both sides for one or two minutes.

Step 3
Add water to the pot, cover the yellow duck and add onion and ginger.

Step 4
Add bean curd, add appropriate amount of salt, bring to a high heat, bring to a boil with water, cover with medium heat and simmer for 30 minutes to make bean curd honeycomb.

Step 5
Finally, sprinkle with scallion, chicken essence and pepper, and bring to a boil.