? Light fish, in urban and rural areas of southern Fujian, light fish is often the first-class delicacy for entertaining guests. One of the characteristics of the fish is that it does not need to be scaled when cooking, and the scales are edible. The scales are not only rich in collagen and calcium, but also fresh and crisp, and do not stick to teeth or throat, which has unique nutritional value and medicinal nourishing effect. Light fish is actually a catfish. The output is large, and fishermen along the coast did not want to eat it before. Now fishery resources are nearly exhausted, and wild economic fish are basically extinct. Sea catfish and dragon head fish have become upstarts.

1. Stewed eggplant with sea catfish? As the saying goes, catfish stewed eggplant, supporting the old man to death. In fact, stewed eggplant with sea catfish is also very delicious. Moreover, this fish is small, tender and has a flavor; First, wash the catfish and open it. Then marinate with salt, pepper, cooking wine and Jiang Mo for a while; Put the eggplant directly into small pieces and add a little salt to kill the water. Onion, ginger and minced garlic are ready, and scalless fish eat garlic, so garlic should be prepared a little more; Pour oil into the pan, sprinkle a little salt, fry the catfish in the pan until golden, and remove the oil after the meat shrinks; Leave the bottom oil in the pot, saute shallots, ginger and garlic, add dried peppers, stir-fry the sauce evenly, add salt, soy sauce and a little sugar to taste, and pour in boiling water to boil; Put catfish and eggplant together, boil for 3 minutes on high fire, and then simmer for 20 minutes on low fire. If you don't enlarge the sauce and eggplant, it is also possible to make catfish stewed in sauce or braised in soy sauce.

Second, sauerkraut sea catfish? Sauerkraut catfish is also very delicious, and the delicious fish with sour and fragrant sauerkraut is really a good dish for dinner. After washing the catfish and breaking its belly, cut it into sections and marinate it with salt, pepper, cooking wine, Jiang Mo, raw flour and a little oil for about half an hour; Wash and chop pickled fish, mince onion, ginger and garlic, and cut dried Chili into sections; Put lard in the pot, a little more. After heating, stir-fry the sauerkraut in the pan, and stir-fry the garlic fragrance everywhere; Put a little oil in the pot, stir-fry shallots, ginger, garlic and dried peppers, stir-fry catfish, add appropriate amount of water to boil, add fried sauerkraut, add salt and pepper to taste, boil over high heat for 5 minutes to make the soup thick and white, turn to low heat for 10 minute, and sprinkle chopped green onion and monosodium glutamate.