Today, I'm going to share with you this method of burning catfish with garlic. It's simple and delicious, and it's easy to see. Besides, the catfish has a strong smell, and my homemade pickled ginger and red pepper are delicious. It's delicious to the extreme. My wife especially likes it every time I cook this dish. On the first day, I eat catfish, and the soup left behind can be stewed with old tofu tomorrow, or stewed with leafy vegetables. It's also very delicious.
Braised catfish with garlic.
Ingredients: catfish1000g, 3 pieces of pickled ginger, 6 pieces of pickled red pepper, a small bowl of garlic, several pieces of green onion and a spoonful of lard.
Production method:
1. Wash and cut catfish for later use.
2. Add a little cooking wine and appropriate amount of starch and mix well.
3. Soak ginger and red pepper and put them in a crusher for later use.
4. Cut the green onion into several sections and cut the garlic into pieces.
5. Take a little starch and put it in clear water to make it into water starch.
6. Put the vegetable oil in the pot, pour in the pasted catfish, stir fry a few times and pour it out, so as to make the catfish more tasty.
7. Put the prepared lard in the pot, heat it, add ginger and red pepper foam, add a spoonful of bean paste, and stir-fry until fragrant.
8. Pour the chopped garlic slices into the pot and stir fry.
9. Put the oiled catfish in the pot.
10. Add water, cooking wine, pepper, sugar soy sauce, soy sauce, white vinegar, chicken essence, and simmer for five minutes.
1 1. While burning, gently turn the catfish, finally put some green onions on it, cook it a little, thicken it with water starch, and you can get out of the pot immediately.