Main ingredients: catfish

Accessories: green and red pepper

Seasonings: garlic cloves, dried red pepper, pepper, ginger, green onion, sugar, soy sauce, vinegar, cooking wine, salt, chicken essence, cooking oil, water

How to do it:

1, will be slaughtered catfish washed and cut into segments, marinated with a little salt for 5 minutes, green and red pepper into dices;

2, sit in a pot of hot oil, garlic cloves, dried red pepper pouring into the pot of frying until golden brown into the catfish stir-fried with the addition of the oil;

2, sit in a pot of hot oil, the garlic cloves, fried until golden yellow into the pot of frying. p>

2, sit in a pot on the fire put oil, oil hot, garlic cloves, dried red chili pepper into the pot, garlic cloves fried to golden brown into the catfish stir fry, add cooking wine, soy sauce, sugar, ginger, peppercorns, scallions, vinegar, a little water stew for 5 minutes, and then into the diced red chili peppers, chicken essence can be.

Eggplant stewed catfish

Main ingredients:

Catfish 400 grams, 400 grams of tender eggplant.

Ingredients:

50 grams of pork, 10 grams of parsley.

Seasoning:

10 grams of iodized salt, 5 grams of monosodium glutamate, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams of each of green onion and ginger, 5 grams of sesame oil, 500 grams of soup.

Method of production:

1. Eggplant de-tipped washed and peeled, spread into strips by hand, parsley cut into segments, sliced pancetta.

2. The catfish will be cleaned up and organized, put into boiling water slightly hot, fish out into cool water to soak and cool, take out with chopsticks to scrape off the surface mucus. The big catfish change 6-7 centimeters section, small whole can be.

3. Put a little oil in a spoon and stir-fry the eggplant strips, then pour them into a bowl and set aside.

4. Spoon put soup, catfish, meat, eggplant, green onion, ginger, boil skimming, add salt, cooking wine and stew over low heat for about 20 minutes, pick up the meat, pour into the bowl.

5. Bowl with vinegar, monosodium glutamate, pepper, point of sesame oil sprinkled with parsley is good.

Stewed pot catfish

Garlic cloves a small hand

Carrots onions white potatoes or potatoes are cut into even small pieces

Catfish cut 1cm slices marinated in cooking wine and chili powder

Flat pan, preferably non-stick pan to put a small amount of oil to the dish evenly spread, and then the catfish slices laid out, the head of fish fish, fish tails, placed in the middle of the sauce smeared on the surface of the fish, and then the catfish. Cover the pan with a lid.

Open a small fire, gradually vegetable juice will come out, must remember not to add water, observe the soup and then increase the fire appropriately, about thirty minutes or so can eat.

Don't like to eat sweet people, you can reduce the amount of tomato sauce, increase the amount of curry brine, the ratio of these juices is not fixed can be adjusted according to their own tastes.

Sweet and sour catfish

Catfish a tail weighing about 500 grams, quail eggs 20, 25 grams of asparagus, 25 grams of green peppers, 25 grams of green onions, 1000 grams of peanut oil (about 50 grams of oil), 25 grams of sesame oil, 4 grams of refined salt, monosodium glutamate 2 grams of tomato sauce 80 grams of wet starch 100 grams of soup 250 grams of liquor 40 grams of ginger 20 grams of green onions, a little.

Method:

1, the catfish with 60 degrees Celsius water scalding, scraping the black membrane peeling, catfish broken belly to remove viscera, head and tail. Sliced catfish meat, cut into 1.5 cm slices. Quail eggs boiled and shelled. Water hair asparagus, green pepper, green onions were cut into slices, ginger minced.

2, frying pan on high heat, into the peanut oil to five mature, then pushed into the catfish slices slightly after the explosion, the pan drained of oil. The original pot to stay in the bottom of the oil, put on the fire and heat, into the onion, green pepper, asparagus slightly stir-fried, to be through the flavor, add fresh soup, tomato sauce, cooking wine, salt, monosodium glutamate, with wet starch into a thick thick gravy, and immediately put into the ripe catfish slices, in the pot upside down a few times, dripping sesame oil, sprinkled with scallions to plate.

3, the original pot on medium heat, put fresh soup, salt, monosodium glutamate, quail eggs, burned to taste, with wet starch hook glass gravy, dripping sesame oil, into the fish around the slices that is complete.

Features: red color, fresh and salty moderate, slightly sweet and sour.

Sour soup fish

Raw materials

Catfish, sour soup salt, ginger, pepper, chicken essence dried bamboo shoots, bean sprouts, pickled cabbage shredded, green garlic leaves

Practice - production method

1, catfish cleaned and cut into pieces, bean sprouts washed, washed onion, ginger washed and cut into segments and slices, washed green garlic leaves and wait for the use of the 2, sit in the pot and ignite the fire into the sour soup, after the pot is open, poured into the bamboo shoots dried shred, Ginger, bean sprouts, pickled cabbage, catfish pieces, scallion segments, green garlic leaves, a little salt, pepper, chicken stew 10 minutes can be. Salt, ginger, pepper, chicken essence