(2) Slaughter the washed catfish into cubes of about 2 cm, season them with ginger and onion salt and cooking wine for about 5 minutes, then wash them in an oil pan with a temperature of 180-200 degrees, and fry them a little older to prevent the meat from rotting when burning.
(3) When firing, use a little pickled pepper and ginger, add a little mash water and cooking wine, and cook a little vinegar to produce esterification reaction to remove fishy smell and enhance fragrance.
Raw materials:
1 live catfish, about 750g; 25 grams of Pixian watercress; 25 grams of pickled peppers; Shred 30 grams of tree pepper; 25 grams of tomato sauce; 30 grams of garlic; Coriander15g; Salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch and salad oil.
Method:
1. Knock out the catfish first, then wring out the internal organs from the mouth with chopsticks, chop off the head and tail for other purposes, cut the catfish from the back with a knife after washing, but make the abdomen connect into a comb shape, and then cut the fish into 3 cm long sections; Pixian watercress and pickled pepper are finely cut; Cut garlic into rice; Coriander powder.
2. Put the wok on fire, add salad oil to heat it, add Pixian watercress and pickled pepper to stir well, then add tomato sauce and oyster sauce to stir well, add catfish to cook wine, stir well, add fresh soup, add refined salt, pepper, soy sauce, sugar and white vinegar, sprinkle with shredded pepper, and boil over high fire for later use.
3. Re-ignite the clean pot, add a little salad oil, sesame oil and red oil to heat it, add garlic and coriander powder to stir fry, and pour it on the catfish in the hot iron pot.
Operation key:
1, catfish weighing about 500 ~ 750g is better, but gray or black catfish is not suitable, because these two catfish have rough meat and strong earthy smell.
2. Taking catfish viscera out of the mouth is to keep the fish beautiful. When cutting the fish into sections, try to keep the size even.
3. When cutting garlic rice, it is best to cut it with a knife, not with a knife, to ensure that the garlic rice is rich in flavor.
4. Pay attention to the heat when firing to keep the catfish shape intact.
5, when firing, don't have too much soup, just to drown the raw materials, it is best to mix the soup at one time, and it is not appropriate to add soup in the middle.