500-600g catfish, 4-5 small red peppers, chives 10g, 500g vegetable oil, cooking wine 15g soy sauce 15g, 4 peppers, star anise 1, a little monosodium glutamate and pepper, and 65438 starch.

Cuisine characteristics

Simple cooking, crisp and tender meat, salty and sweet, fragrant and delicious.

nutritive value

Rich in nutrition, nourishing yin, strengthening spleen and appetizing.

Exercise 1

First, open the live catfish bought in the market, cut off the front of the head and discard it, and then cut the body into small pieces of about 6 to 7 cm. Marinate with 5 grams of cooking wine and a little salt for about 6 minutes.

Wash red peppers and shallots and cut them into small pieces. Heat the wok with oil to 70% heat, add catfish and stir-fry for a while. When both sides are golden brown, you can filter out the oil, but leave a little oil in the wok, then add pepper, star anise, chives and peppers, stir-fry the catfish and pour in. Then add cooking wine, broth, soy sauce, salt, monosodium glutamate and pepper, and simmer for about 20 minutes. Seeing that there is not much broth, thicken the powder and pour the sesame oil, and you can get out of the pot.

Thais like to eat this kind of fish. Children often catch it in paddy fields and eat it with branches and barbecue. This kind of fish has strong vitality and is also suitable for recuperation.

The standard of this dish is: slightly red in color, smooth outside and tender inside. Might as well practice cooking.

Exercise 2

Material: 500g catfish.

Accessories: 20g leek, 20g wheat flour.

Seasoning: cooking wine 10g, sugar 20g, soy sauce 10g, onion juice 10g, ginger juice 10g, salt 3g, monosodium glutamate 2g, pepper 1g, starch (corn)1.

Production steps

1. Catfish is packed, both sides are covered with bluegrass knives, and cut into sections;

2. Wash and cut the leek;

3. Soak catfish segments with flour evenly, fry them in 70% hot oil until they are slightly hard, and then take them out;

4. Leave 15g base oil in the spoon, add 10g white sugar and fry until dark red;

5. Add fresh soup, soy sauce, cooking wine, onion ginger juice and salt to boil;

6. Add the fried fish pieces and cook them thoroughly on low heat;

7. Add sugar, pepper and monosodium glutamate and cook until the juice is thick;

8. thicken with starch, add leek and turn well.

Production skill

1. This product has a frying process, and about 500 grams of lard should be prepared.

2. Catfish is also a kind of fish without small thorns, which is quite suitable for children to eat;

3. If the fish is big, you can eat more times;

4. For example, make catfish tofu, catfish soup and so on.