material

1 catfish (weighing about 1500g, using authentic catfish beard from Qiuxi River in Zizhong). 50g of pickles, 50g of pickled peppers, 50g of pickled ginger, 30g of garlic, 20g of dried peppers, 5g of chicken powder10g, 5g of monosodium glutamate, 30g of starch, 8g of salt, 0g of dried pepper15g, 20g of Pixian watercress, 5g of coriander, 8g of chives and 6544 of wet starch.

Exercise 1. Slaughter catfish, wash blood, cut into pieces with a width of 2 cm, and marinate with starch and salt for 15 minutes; Pixian watercress chopped; Wash pickles and soaked ginger and cut into 0.2 cm thick slices; Wash pickled peppers and cut into small pieces; Wash shallots and cut them into chopped green onions.

2. Add the prepared oil into the wok, and when it is heated to 50%, add the catfish pieces with code flavor and slide for 1 min, and take out the oil control; Leave 50 grams of oil in the pot When the heat is 70%, add pickle slices, pickled pepper segments, pickled ginger slices, chopped watercress, dried chilies, dried chilies and garlic, stir-fry for 2 minutes until fragrant, add catfish strips and broth, stir-fry for 20 minutes, add chicken powder and monosodium glutamate to taste, thicken with wet starch, take out of the pan and sprinkle with chopped green onion.

Braised eggplant with catfish

material

1 catfish (about 600g), 3 long eggplants (about 500g), 5 dried mushrooms, 100g bacon, 3 slices of ginger, 4 cloves of garlic, 4 shallots, 10g of wolfberry, 1 tsp of salt (5g), 2 tablespoons of salt.

Practice catfish to remove viscera and gills, clean them up and cut them into 5 cm wide sections. Wash shallots and tie them into knots. Soak dried mushrooms, remove pedicels, wash and drain for later use.

Wash the long eggplant, remove the pedicle, cut it into hob blocks of moderate size, put it in a plate suitable for microwave oven, transfer it to microwave oven, heat it for 2 minutes with high fire until the eggplant blocks are soft, and take it out.

Stir-fry the oil in the wok over high fire, add garlic cloves and old ginger slices and stir-fry until fragrant, and add cut catfish segments and stir-fry until the fish pieces turn golden yellow.

Add eggplant pieces, add hot water (the amount of water should not exceed that of fish pieces and eggplant pieces), skim off the floating foam after the fire boils, add chives, and turn to low heat to continue stewing 15 minutes.

Add the processed mushrooms and bacon slices, add salt, and continue to stew for 10 minutes.

Spicy baked catfish

material

catfish

1(600-800g), white sugar

2 tablespoons (30g), salt.

2 teaspoons (10g), Chili powder.

1 tablespoon (15g), cumin powder.

1 tablespoon (15g), black pepper.

1 teaspoon (5g), tools: metal clip, baking tray, oven, insulating gloves, tin foil.

Ask the fish stall owner to take out the catfish guts. Rinse with tap water when you get home, and dry the water inside and above the catfish belly with kitchen paper towels (with anti-slip hands).

After a while, cut a knife from the head of the catfish, and then insert it obliquely to cut off the whole fish on one side of the catfish.

Then turn the catfish over and slice the clean fish in the same way.

Put tin foil on the baking tray, and then put 2 pieces of catfish meat and 1 whole fish bone side by side in the baking tray.

Sprinkle white sugar, salt, black pepper, cumin powder and Chili powder evenly on it, then turn the fish and bones over and sprinkle a layer evenly on the other side. Then standing and pickling at normal temperature for 45-60 minutes.

Preheat the oven to 250 degrees, then put 2 pieces of catfish meat face up, and put them in the oven closest to the heating tube (but not next to the heating tube) for 7 minutes.

Take out the whole baking tray with oven gloves, and then carefully turn over the three fish bones and fish with a metal clip so that the skin of the fish faces up. Put it back in the oven and bake at 250 degrees for 7 minutes.

Finally, take it out and cut it into small pieces or put it on a plate.

Steamed catfish with black bean sauce

material

1 catfish (also known as pond lice fish) (about 500g), 20g Yongchuan Douchi, 1 0g/ginger (10g), 1 teaspoon salt (5g), 3 cloves of garlic, 2 tablespoons of soy sauce (30ml), 1.

Practice small catfish to remove internal organs, rinse with clear water, and then chop into 2cm wide pieces.

Wash and chop the peppers. Peel ginger and chop it with garlic. Wash parsley, remove leaves and chop.

Add Jiang Mo, Yongchuan Douchi, salt, minced garlic, soy sauce, oil, Shaoxing wine and shredded pepper to catfish, mix well and marinate for15min.

Put the pickled catfish segments into a steamer, cover with fire and steam for 8 minutes.

Finally, take the steamed lobster sauce catfish out of the steamer and sprinkle with chopped coriander.