Channel catfish (shad) lower body slightly pink, scale-free, long and thick, abdominal expansion, tail side flat. Channel catfish is one of the three treasures of the Yangtze River aquatic products, the scientific name of "long-nosed catfish (shad)", because of the "back" homophonic, folk commonly known as "back to the fish", also known as the "back to the fish". Shad fish", "fat sink", "river group", "white". English name: longnose catfish. this fish is only seen in the big river rapids in the rocks, lakes are extremely difficult to see, streams or weirs will not have, survival of the waters are generally at least in the depth of 10 meters or more.　 LiuTao catfish is generally 1500-2500 grams, a few individuals up to 10 kilograms. Spring and winter seasons, the Yangtze River estuary catfish body fat, tender meat, is the best time to taste.　Su Dongpo had written a poem praising it said: "pink stone head is still boneless, snow-white dolphin is not medicine people". Poetry out of the special features of catfish: meat ****, fish skin fat, both puffer fish, crucian carp freshness, without the toxin of puffer fish and crucian carp thorns more.

Channel catfish stew

Step 1

Channel catfish, remove the guts and gills, clean;

Step 2

Set the board;

Step 3

Cutting the block, the width of two fingers;

Step 4

Be sure to press the tightly, the fish slip!

Step 5

Add dry ginger, chopped scallions, minced garlic, cooking wine, marinate for 20 minutes, the fish head should be cooked in a pot of boiling water;

Step 6

Oil is hot in the pan, less turn! Both sides of the golden crisp add water to moderate;

Step 7

10 minutes later, add salt, start the pot, into the dish!

Braised catfish practice

1. first catfish cleaned and drained, chopped, put into eighty percent of the hot frying pan to fry a little drained oil

2. pot into the ginger, scallion, a little oil, slightly stir-fried

3. into the fish, add wine, soy sauce, sugar, monosodium glutamate, pepper, stir fry for a few times, cover and simmer for 10 minutes or so

p>4. Finally, thicken the gravy, pot ready

Dish Features

Fatty and soft, salty and sweet.

Dietary tips

1, eat this dish fish and skin and weight, each half. Entry when the fish meat is tender, fish skin sticky, there is a similar adhesive "pull sticky" feeling, the fish's delicious performance to the fullest.

2, "glue" is actually "protein". Fish skin and scales are rich in protein. Fish meat is rich in protein, but also contains a variety of free amino acids, vitamins and calcium, phosphorus, iron and other substances. A fish, not only delicious, but also very good nutrition.

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