Braised catfish with garlic

Raw materials:

300g catfish, garlic 10 petal, 30ml soy sauce, 30ml Chili sauce 15ml cooking wine, 2 onions, 5 slices of ginger, carrot 1 root and onion 1 root.

Seasoning:

30 ml of soy sauce, 8 g of sugar and 8 g of white pepper.

Exercise:

1, catfish cut into 3cm square pieces, carrots cut into hob pieces, onions cut into pieces for later use. Add water to the soup pot, bring it to a boil, add 15ml cooking wine and 2 small pieces of onion, then add catfish and spread it out gently with a colander. When the catfish meat becomes discolored and floating foam slowly appears in the water, take out the catfish and wash it with clear water;

2. Add the right amount of oil to the wok and heat it to 30% heat. Add onion, ginger and garlic and stir-fry until fragrant, then add carrot and stir-fry half the onion.

3. Then add soy sauce and Chili sauce, stir-fry red oil over low heat. Add scalded catfish, pour cooking wine, add soy sauce and white sugar in turn and fry until catfish changes color;

4. Add clean water until the material reaches 1/2. Cover the pot and stew over medium heat 10 minutes until the fish is cooked and the carrots are soft and rotten. Sprinkle white pepper before eating.

Remarks:

1, boil catfish in boiling water before stewing, which can not only remove fishy smell, but also cook the oil on the surface. After repeated washing with clear water, the oil is much less and the taste is refreshing;

2, stewed catfish is best with some special and greasy vegetables, such as carrots, onions, tomatoes and so on. The taste of vegetables can be gradually integrated into the fish, and the taste will naturally be particularly fragrant. Secondly, when stewing catfish, adding spices such as soy sauce and Chili sauce can also remove fishy smell, relieve fatigue and enhance fragrance. Don't use salty in soy sauce. The proportion of Chili sauce can be added according to your own preferences, or it can be replaced by Laoganma.

3. It should also be noted that soy sauce, Chili sauce and soy sauce are all salty, so you don't need to add salt, or stew until the fish soup is dry, and then add salt after tasting. Never too salty! The garlic in it goes with a bottle of beer, and the remaining soup goes with a bowl of rice.

Steamed catfish

Raw materials:

Two catfish strips, salt, monosodium glutamate, soy sauce, peanut oil, onion, Jiang Mo and minced garlic (soaked in water with onion, Jiang Mo and minced garlic for later use).

Exercise:

1, wash the fish, insert 4 knives obliquely on each side of the fish, add a little salt and soy sauce, and marinate the fish in Jiang Shui.

2. Put Jiang Mo and minced garlic on salted fish and drizzle with peanut oil.

3. Take it out after steaming in the cage. I used a microwave oven and steamed for twelve minutes. ) add chopped green onion, drizzle with sesame oil ~ and serve!

Braised catfish

Raw materials:

A catfish, ginger, onion, garlic, a proper amount of juice, a tablespoon of soy sauce, two tablespoons of water, a teaspoon of sugar and a proper amount of salt.

Exercise:

1. Wash the fish, cut into pieces, add a little salt and marinate with wine for ten minutes;

2. After the red pot is cooked, stir-fry ginger slices and garlic slices in oil, then stir-fry the fish in the pot for a while, at least let it dry and praise the wine. At this time, the unique smell of fish will spread all over the house. Then add the juice and stew for five minutes. There will be less juice at this time. After adding onion, make it into thick powder and eat it.