1 catfish (600-800g), 2 tablespoons sugar (30g), 2 teaspoons salt (10g), 1 tablespoon Chili powder (15g), 1 tablespoon cumin powder (/kloc-0

Exercise:

Tell the fish stall owner to gut the catfish. 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 material:

2 fresh catfish, ginger 1 root, 2 onions, steamed fish sauce, peanut oil.

Exercise:

1. Slaughter the bought catfish, wash it, cut the back of the fish several times (just like the picture I uploaded, remember not to cut the belly), put it in a steamed fish dish, shred the ginger, sprinkle it on the fish, and cut the onion into powder for later use.

2. Put cold water in the steamer, put the steamed fish dish on it, and cover it to steam the fish.

3. Take out the steamed fish, pour out the blood that was steamed when steaming the fish, sprinkle with chopped green onion, pour some steamed fish soy sauce, and then pour boiling hot oil.

Tips:

1. Pour out the water steamed from the steamed fish, because the boiled blood will smell fishy, and the fish will not smell fishy when poured out.

2. If there is no soy sauce for steamed fish, use a lighter soy sauce instead, and it tastes good.

Spicy catfish 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, clean blood stains, cut into pieces with a width of 2 cm, and marinate with starch and salt 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.

Sauerkraut catfish material:

Catfish 1, sauerkraut, salt, onion ginger, sugar, cooking wine, chicken essence, thirteen spices, egg white 1, a little dried pepper, garlic.

Exercise:

1. Catfish is washed, sliced, pickled and starched with cooking wine, onion ginger and egg white.

2. Wash and chop sauerkraut for later use.

3. Heat oil in the pot, add ginger slices, garlic and dried peppers to stir fry, pour catfish, add cooking wine and lubricating oil, then take it out and stir fry sauerkraut.

4. Add two bowls of water, pour catfish after the fire boils, add thirteen spices powder, salt and a little sugar, cover and cook for 5 minutes. Finally, add onions.

Dried catfish material:

Fresh catfish: 1500g, garlic: 3 heads, chives: 5 heads (two common green onions are also acceptable), ginger slices: a little, light soy sauce: 30ml, salt: appropriate amount, cooked sesame seeds: 50g, Laoganma flavored douchi: two tablespoons, pickled peppers: 20 heads, and white pepper: 65438.

Exercise:

1. Clean the catfish and cut it into 2-3cm pieces. If it feels a little big, you can split it in two.

2. Catfish is added with white pepper, Shaoxing wine, soy sauce and salt. Pickling 1 hour.

3, garlic, onion minced. I beat garlic with a home stuffing machine, and the effect is good. It is granular, not juicy. )

4. prepare two pots, called pot a and pot b here. Add base oil (need to put more) into the pot and fry the marinated fish segments until cooked.

5. Take out the fried fish pieces and put them in the pot B. Pay attention to the small fire in the pot B. The fire in the domestic gas stove is the smallest. Wipe the pan with ginger before adding the fried fish pieces.

6. Add Laoganma Douchi, pickled pepper, minced garlic, chopped green onion and sesame in turn in pot B.

7. Heat the remaining oil in pot A, first add the pepper granules, then add the persimmon peppers, and stir fry constantly. Soon, the bell pepper turned deep red, along with.

Pour the oil evenly into pot B.

8, B pot cover, simmer for 5 minutes, then turn off the fire. You can eat.

Tips:

1, onion, garlic, sesame seeds and bell peppers must be in large quantities, but pickled peppers are not necessarily.

2, the salty taste of fish depends entirely on the amount of salt used in the pickling stage, you can put it in according to your personal taste.

3. Finally, when the hot oil, persimmon pepper and pepper granules are poured into pot B, they should be even, and all the onions and garlic in pot B should be overflowed as much as possible.

4. If you can't buy persimmon pepper, ordinary dried red pepper will do.

5, pot B, after rubbing with ginger, you can put a little oil in pot A, and then put in the fried fish, in order to prevent the fish in pot B from sticking to the bottom of the pot and collapsing.

6. When you eat at last, you don't need to change the catfish into a container. Just bring the pot directly. The lanterns and peppers on the upper floor are all on the table. Lantern peppers can't be eaten, and catfish eat them underground, hehe.

Braised eggplant with catfish:

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.

Exercise:

Catfish are cleaned by removing viscera and gills and cut 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.

Catfish bean curd pot material:

600g catfish, 400g tofu, 50g green pepper, tomato 100g, 25g ginger, 25g onion, 50g garlic, 300g Ertang, soy sauce 1 teaspoon, soy sauce 1/3 teaspoons, 2 teaspoons oyster sauce, and white sugar 1/ white sugar.

Exercise:

Cut catfish into middle pieces, change the ingredients, remove garlic rice, catfish and water tofu respectively, stir fry, add catfish, tofu, two soups and seasonings, bring to a boil with high fire, turn to low heat 10 minute, add oyster sauce, green pepper and tomato to taste, and thicken the original juice.

Steamed catfish with lobster sauce:

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.

Exercise:

Catfish viscera, washed with clear water, cut into small pieces with a width of 2 cm.

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.

Braised poached eggs with catfish;

Ingredients: 1 catfish and 4 eggs. Ingredients coriander and rape heart. Seasoning salt, monosodium glutamate, pepper, sesame oil, onion, ginger, cooking wine, rice vinegar.

Exercise:

Slaughter the catfish, rinse it, replace it with a straight knife, put the frying spoon in clean water to boil, put the catfish in it, take it out completely, leave the bottom oil in the frying spoon, put the catfish in the frying pan, add shredded onion and ginger, cook the cooking wine and rice vinegar, add the fresh soup, boil it with strong fire, adjust the taste, stew it until it is seven-cooked, put the eggs in the soup, stew it with low fire until it is cooked, and add it.

Boiled catfish material:

Ingredients: catfish 1.5 kg, 2 tablespoons of starch, 2 onions 1 ~, 65,438+00 dried red peppers, about 30 peppers, ginger 1 slice, 3 garlic, about 2 kg of soup or water, 2 tablespoons of watercress, 2 tablespoons of soy sauce and 60 sugar.

Exercise:

1. Slice ginger and garlic in the same bowl with watercress, soy sauce and sugar; Cut the dried chillies into sections and put them in the same bowl; Cut the onion into pieces.

2. Cut the fish belly, wash all the attachments in the belly, cut into small pieces and mix well with bean flour and salt.

3. put the cooked oil in the pot and heat it for five minutes. Dry Chili and pepper for three seconds. Then add ginger, garlic, bean paste, soy sauce and sugar, and stir fry slowly with low heat. Stir-fry until cherry red and add soup or water.

4. After the fire boils, turn to low heat and cook for about five minutes, then pour in the fish pieces and cook for about ten minutes.

5. Add crispy peppers, pepper powder, monosodium glutamate, and onion, turn them evenly, and then put them in a large soup bowl.

Butter catfish material:

Catfish meat1000g, garlic 50g, eggplant 20g, butter100g, salt, sugar and chicken powder.

Exercise:

1. Turn catfish meat into diamond-shaped pieces.

2. Wash the eggplant and replace the knife with a fishing net.

3. Put the above ingredients into the pot, add butter and simmer together, put them into the plate and decorate the plate.

Materials of red taro catfish:

1 catfish, 400g taro, 10g ginger, 4 cloves garlic, 2 onions, 1 coriander, 15g dried pepper, 5g pepper, 40g Pixian bean paste, 1 teaspoon salt (5g) and 6544. Cooking wine 1 tablespoon (15ml), 2 tablespoons of dry starch (30g), 3 tablespoons of oil (45ml), and broth1000ml.

Exercise:

1. Viscerate the fish, wash the blood stains, cut into 2cm thick sections, put them in a bowl, add salt, cooking wine (1 spoon) and dry starch and mix well.

2. Wash the taro, put it in a steamer, steam it until it is cooked (it is easy to puncture with chopsticks), peel it, cut it into large pieces and put it at the bottom of the bowl.

3. Heat the oil in the wok to 60% heat over medium heat, put the fish pieces in and fry until the surface is golden. Take it out and drain it for later use.

4. Leave 1 tbsp oil in the pot, heat it to 50% heat over medium heat, add dried peppers and prickly ash and stir-fry until the color is red and bright.

5. Put ginger slices, minced garlic and fish pieces in the pot, cook the cooking wine (1 tablespoon), add broth, sugar and vinegar, bring to a boil, reduce the heat until the fish is tasty, add salt, put in a bowl and sprinkle with chopped green onion.

Two-flavor catfish material:

Two catfish, shredded, garlic, lobster sauce, cooking oil, salt, pepper, chicken powder, soy sauce and chopped green pepper.

Exercise:

1. Two catfish

2. Wash the dirty meat, cut it into sections, add shredded ginger, shredded garlic, lobster sauce and other ingredients, mix with soybean oil, salt, pepper and chicken powder, and marinate for 20 minutes.

3. Marinate the other dish according to the above procedure and divide it in half. Add the chopped green and red peppers and mix well.

4. Boil the water in the steamer, put the salted fish in and steam for about fifteen minutes.

Catfish salad material:

Sauce: 2 green lemons (squeezed juice), 4 tablespoons sesame oil and light soy sauce (60ml), fresh ginger 65438+400g (chopped), salt 1 tablespoon (15g), white pepper13 teaspoons (2g), and salad dressing: 65438. 400g diced watermelon, 2 carrots (peeled and sliced), scallion 1 root (cut), cashew 100g (chopped), 3 tablespoons chopped parsley (45g), buttered lettuce 120g, and salt 1/2 teaspoons (3g).

Exercise:

Sauce practice:

Put all the ingredients in a bowl and mix well.

Salad practice:

1, select rotten leaves of oil wheat vegetables, wash them with clear water and drain them for later use; Season the diced catfish with salt and white pepper.

2. Heat the salad oil in the pot on medium heat, then put the diced catfish in the pot and stir fry for 2 minutes. When it is ripe, add onion rings and cashews, stir-fry for 1 min, and take out.

3. Pour the fried diced catfish, onion rings and cashew nuts into a large bowl, then add diced watermelon, carrot slices and chopped parsley and mix well with the prepared salad dressing.

4. Put the washed butter lettuce on the bottom of two round salad plates respectively, and put the mixed catfish salad on two lettuce plates respectively.

Fried crab fish with green pepper. It seems that the scientific name of the pond lice fish is catfish. We have two kinds here, one is called Egyptian pond lice, and the other is called local pond lice. The local pond lice are smaller, but they taste better and are more refreshing. Speaking of this kind of fish, what impressed me most was that when I was in college, there was a big pond with many Egyptian pond lice. There are two fishing experts in my class. In the dead of night, I often go fishing secretly and then keep it in the dormitory with buckets. The next day, everyone had a full meal and improved the food, haha. There are some local pond lice in my friend's fish pond, and I can catch one or two occasionally when I go to play. Hehe, Chili peppers are delicious when fried. This kind of fish is strong, refreshing and has no muddy smell. It's delicious. Materials:

2 crabs, 2 green peppers, 1 pepper, ginger, lobster sauce, cooking wine, pepper, salt and cornmeal.

Exercise:

1. Wash the fish, remove the belly, cut into sections and marinate with salt for a while.

2. Cut the peppers for later use.

3. Coat the fish with corn starch and fry until golden brown.

4. stir-fry the peppers together.

5. Stir-fry the cooking wine, lobster sauce, shredded ginger and salt, and stir-fry the peppers until they are green.

6. Here we go.

Iron catfish material:

The main ingredients of catfish are onion seasoning salt, monosodium glutamate, soy sauce, cooking wine, butter, peanut oil, onion, ginger and garlic.

Exercise:

1. Catfish is cut into small pieces and pickled for flavor.

2. fry the catfish in hot oil and take it out.

3. Saute shallots, ginger and garlic, add soup, season, add catfish and cook thoroughly with slow fire.

4. The teppanyaki is hot, put butter and shallots, and pour the fish on the shallots.

Baked catfish with Polygonum multiflorum powder and black bean sauce;

Japanese love seafood, and direct cooking can preserve the original flavor of fish. Catfish with giant knotweed leaf is a perfect match. When eating, use warm stones to keep warm. Although it belongs to the original flavor, it does not lose the sense of elegance, and it is a fine dish integrating meaning, taste, scenery and shape. Weight: 1 person preparation time: 15 minutes.

Exercise:

Prepare in advance

Polygonum sauce: Polygonum leaf 10g, egg yolk black bean sauce (yumiso) 50g, spinach 20g.

material

1 catfish, a little salt, 15g Japanese green lemon (pickled).

prepare

(1) Scale the catfish and wash it.

(2) Pierce the fish head with a steel needle and bend it into a wave shape at the tail.

(3) Sprinkle salt on the catfish, and use medium fire until the catfish is cooked and shaped.

(4) Take out the steel needle, pierce it with a bamboo stick, and wrap it with miso.

(5) The fish coated with miso is heated and placed on a heated stone for heat preservation.

(6) With Japanese green lemon as seasoning.

feel

Pay attention to the flexion degree of the fish when threading the steel needle, and be careful not to break the fish's spine.

Materials for burning lice fish in Datang honey sauce;

Ingredients: Datang 1 fish (meat is ordered on both sides when you buy it, and bones and heads can be steamed with soy sauce), chicken sauce in soy sauce (tastes like roasted eel juice), barbecue sauce.

Exercise:

1. Cut the fish in the middle and divide it into two pieces. Season with 2 tbsps of chicken sauce with black bean sauce, 1 tbsps of barbecue sauce, 1 tbsps of soy sauce, 1 tbsps of semi-sugar, 1 tbsps of cooking wine and 1 tbsps of monosodium glutamate.

2. Marinate for more than 2 hours, take it out, put it on the grill, put it in the middle of the J-shaped oven, and bake it at about 200 degrees for about 20 minutes (if there is no oven, you can fry both sides with a non-stick pan). Take it out from time to time and coat it with marinade and sugar gum. Repeat it twice until both sides are brown and red.