Catfish, I believe friends who are used to eating freshwater fish will be familiar with it. Catfish is our common freshwater fish. Its meat is delicious and has few bones. Catfish is sweet and warm in nature. It can nourish yang and facilitate urination. , treating edema and other effects. Catfish is rich in nutrients. Each 100 grams of fish meat contains 64.1 grams of water and 14.4 grams of protein. It also contains a variety of minerals and trace elements. It is especially suitable for people who are weak and malnourished. Another point is that the price of catfish is relatively affordable and everyone can accept it! In this food tutorial, Tianjian Food Shop is going to use catfish as the main ingredient and share with you several super delicious home-cooked recipes of catfish. Friends who like to eat catfish, please come and watch. Friends who like food, don’t forget it. Please give me a follow. I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!
NO.1 Braised Catfish
Prepare the following ingredients: 1000g catfish (catfish), 40g corn (flakes), 25g black fungus, 50g pork belly, 20g broad bean starch , 4 grams of salt, 15 grams of soy sauce, 2 grams of vinegar, 3 grams of MSG, 15 grams of ginger, 20 grams of garlic, 8 grams of rice wine, 15 grams of shallots, 5 grams of red pepper, 5 grams of white sugar, 50 grams of lard (suet) Gram
The specific method is as follows: pull out the internal organs of the catfish from the herringbone of the lip, wash them, then use a clean cloth dipped in boiling water to wipe off the mucus on the body, chop off the head and tail, chop off the fins, and use a vertical knife to Interpret the herringbone pattern, soak the cleaned catfish with a little refined salt, rice wine, shredded green onion, and shredded ginger for a while, soak the magnolia slices, wash them, slice them into large willow leaves, slice the pork belly, remove the garlic coating and slice it, and cut the red pepper into sections. Put the fungus with the stems removed and washed in a plate, put the wok on high heat, wipe it clean, add peanut oil, heat until it is 60% hot, shake the dry starch evenly on the fish segments, and fry in the pan until both sides become persimmons. When it turns yellow, remove the oil from the pan and leave the remaining oil in the pan. Heat it up to 60% over high heat. Add the garlic slices and stir-fry until fragrant. Then add the pork belly slices, magnolia slices, fungus, red pepper and refined salt, rice wine, soy sauce, sugar and vinegar. Wait for the raw materials, add 250 ml of clear soup, and cook together. After the soup boils, add the fish segments, cook over low heat until the flavor is absorbed, and add MSG when it is taken out of the pot.
NO.2 Steamed Catfish
Prepare the following ingredients: 100 grams of catfish, 1 teaspoon of salt, 1 piece of ginger, appropriate amount of green onions, 1 teaspoon of pepper, 1 tablespoon of light soy sauce, and oyster sauce 1 tablespoon, appropriate amount of peanut oil
The specific method is as follows: clean the catfish, chop it into small pieces, put it into a large container, add 1 teaspoon salt, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, add 1 tablespoon Cooking wine, add 1 teaspoon pepper, add appropriate amount of ginger slices, and add appropriate amount of peanut oil. Then grab it evenly with your hands and marinate for 10 minutes. Then start the steamer and transfer the marinated catfish to a thin plate. After the steamer is steamed, put the catfish into the pot, cover the pot and steam over high heat for 10 minutes. Can!
NO.3 Stewed Catfish
Prepare the following ingredients: 1000 grams of catfish, 50 grams of soybean oil, 1 teaspoon of salt, 1 teaspoon of MSG, appropriate amount of onion, ginger and garlic, appropriate amount of Sichuan pepper (oil), 1 tablespoon rice vinegar, a little white wine, a little sugar
The specific method is as follows: pull open the lower lip of the fish, take out the internal organs, wash them, chop them into four large sections, cut the onion and ginger into shreds, and cut the garlic into slices , heat the pot, add soybean oil, when it is 70% hot, add green onions and ginger shreds to the pot, add fresh soup (or boiled water), add chopped fish, add refined salt, rice vinegar, white sugar, and pepper water , adjust the taste. After boiling, simmer over low heat. When the fish is cooked and the soup is fresh, add garlic slices and MSG, and it’s ready to serve!
NO.4 Braised Catfish with Garlic
Prepare the following ingredients: 2 catfish, appropriate amount of salad oil, 3-4 slices of ginger, 1 and a half heads of garlic, 1 tablespoon of light soy sauce, old Smoke a little, appropriate amount of starch, 1 spoon of bean paste, 1 spoon of yellow sauce, 1 tsp of sugar, appropriate amount of water, a handful of dried chili pepper
The specific method is as follows: wash the catfish, drain and chop into large pieces, add about 10 pieces of garlic. 1 or 20 pieces, sliced ??ginger and set aside for later use. Use a kitchen towel to wipe away excess water from the catfish pieces, and dip them in a thin layer of cornstarch so that the fried fish will not fall apart. Add oil to the pan, but the amount of oil does not need to be excessive. Add more, heat it until it is seven minutes hot, fry the fish pieces one by one until both sides are slightly brown, take them out, and set them aside until they are all fried. Leave the oil in the pot, sauté the garlic, ginger slices and dried chili until fragrant, and add the Pixian Doubanjiang. 1 tablespoon each of Haitian soybean paste and Haitian soybean paste, stir-fry until the red oil and aroma are released, add all the fried fish pieces, mix in light soy sauce, dark soy sauce and sugar pockets and mix well. Be quick and gentle, do not stir-fry back and forth to break it. Pour an appropriate amount of water into the fish, cover and simmer until the soup thickens and serve.
Since the bean paste, soybean paste and light soy sauce are relatively salty, no salt is added during the entire cooking process, so the saltiness is moderate!
NO.5 Family version of pickled fish
Prepare the following ingredients: 500 grams of catfish, 1 bag of pickled cabbage, 1 egg white, 1/2 teaspoon of salt, 1/4 teaspoon of chicken essence, 1 small handful of Sichuan peppercorns, 1 teaspoon of minced garlic, 1/2 teaspoon of pepper, 1/2 teaspoon of vegetable oil, 1 teaspoon of pickled pepper water, 1 handful of pickled pepper+
The specific method is as follows: Slice the fish and wash with salt water Fish fillets until the water is clear (change the water 3-4 times); add the marinated fish ingredients, grab it a few times with your hands, grab it evenly, heat the pan, add 3 tablespoons of five-spice oil, add Sichuan peppercorns, dried chili peppers, minced garlic, Stir-fry shredded ginger until fragrant, add water to boil, add pickled peppers and pickled pepper water to adjust your favorite spiciness, quickly add marinated fish fillets, add salt and chicken essence to taste, then cook over high heat for another 2-3 minutes. !