Channel catfish gives a feeling of fat, so it is quite important to remove the fishy. For steaming is more challenging, here must use the magic weapon is garlic.

Steaming catfish practice steps

1.? Fish body cut into pieces, coated with more points of salt once, left for 20 minutes, and then rinsed off.

2.? Rinse off the fish pieces, then smear them with salt and cooking wine, lay them one by one on a plate, sprinkle half of the ginger, half of the green onions, and the mushrooms, and finally sprinkle half a tablespoon of sugar evenly, medium-high heat, and steam for 8 minutes after the water boils.

3. Steam well, pick out the inside of the onion ginger mushrooms do not, pour out the bowl of steam out of the juice (if you use the plastic wrap sealing steam, there is no juice). Replace the other half of the green onion and ginger in the center, as well as minced garlic and garnish with red pepper. Use 80% hot oil, immediately pour on the minced garlic, sizzle, garlic flavor, and finally drizzle some soy sauce on the fish pieces.

Tips

Salting and scrubbing with salt inside and out can be convenient to wash off the slime and into the bottom of the flavor. The shiitake mushrooms in this dish are mainly used as a fishy flavor enhancer, so you can leave them out. Be sure to eat the fish with some minced garlic.