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, white sugar, white vinegar, sesame oil, red oil, fresh soup, water starch and salad oil, each 1 block.

Method:

1. Knock the catfish unconscious first, then wring the internal organs out of your mouth with chopsticks and chop off the tail for other purposes (some cruel, very guilty). After washing, cut the catfish from the back with a knife, but make the abdomen 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. When the catfish is ripe and the soup is thick, add monosodium glutamate and thicken it with a little water starch.

3. Re-ignite the griddle, add a little salad oil, sesame oil and red oil to heat, add garlic and coriander powder to stir fry, and pour it on the catfish in the dish.

The practice of braising catfish

Bottom of the bowl: a handful of garlic cloves

Cut carrots, onions, sweet potatoes or potatoes into small pieces.

Cut catfish into pieces of 1cm and marinate with cooking wine and Chili powder.

Put a little oil in a flat pan, preferably a non-stick pan, and spread the vegetables evenly. Then put the catfish slices in the middle, put the sauce on the surface of the fish and cover it.

Turn on a small fire and gradually the vegetable juice will come out. Be sure not to add water. After observing the soup, increase the firepower appropriately and you can eat it in about 30 minutes.

People who don't like sweets can reduce the amount of ketchup and increase the amount of curry brine. The proportion of these juices is not fixed and can be adjusted according to your own taste.

Fresh (catfish) chubby skin 500g garlic 100g pickled pepper 30g Pixian watercress 20g Jiang Mo 10g chopped green onion 30g tomato sauce 25g oyster sauce 20g coriander stem 30g refined salt, pepper, refined wine, monosodium glutamate, sugar, soy sauce, pepper water, red oil, sesame oil, fresh soup and water starch.

Method:

1? Wash the fish skin, cut it into pieces with a length of 4 cm and a width of 5 cm, marinate it with refined salt, pepper and carved wine for a while, then add water starch, grab it evenly and size it; Peel garlic; Pickled peppers and Pixian watercress are finely cut; Chop the stems of coriander.

2? Put the wok on fire, add salad oil and heat it to 60% to 70%, then add fish skin and fry it until the color is light yellow, and take out and drain the oil; Then put the garlic in the pot and fry until it is yellow and firm, and take it out.

3? Leave the bottom oil in the pot, add Jiang Mo, chopped green onion, pickled pepper and Pixian watercress, then add tomato sauce and oyster sauce, add fish skin, cook carved wine, add fresh soup, add garlic, salt, sugar, soy sauce and pepper water, bring to a boil over high fire, then simmer, and remove from the fire.

4? Take the garlic out of the pot with chopsticks, put it in the bottom of the steaming bowl, then put the fish wallet on the garlic, filter the soup in the pot, pour it on the fish skin in the bowl, cover the steaming bowl with a flat plate, steam it in a steamer, take it out, pour out the steamed juice, and turn the dish over.

5? Heat the wok again, pour the steamed juice into the wok, bring to a boil, add monosodium glutamate and water starch to thicken, pour red oil and sesame oil, and finally sprinkle coriander stalks, push the wok evenly and pour it on the dishes on the plate. Serve.

Features: Fresh fish skin, rich garlic flavor and mellow taste.

note:

1? It is best to bring a little meat on the fish skin to increase the taste of fat and glutinous rice.

2? Because this dish has to go through two processes: burning and steaming, the fish skin can be cooked until it is 78% mature. And the fire should be smaller when cooking, and the soup should be wider.