There are many varieties of freshwater fish, including silver carp, catfish, grass carp, bass, Mandarin fish, pomfret, blackfish, catfish, carp, crucian carp, mackerel and so on. freshwater fish in the most delicious but also belong to the catfish. Catfish can be braised, you can do pickled fish, you can stewed tofu, you can also steam, which pickled fish and catfish stewed tofu is the most delicious dishes.

Channel catfish is scientifically known as the long-nosed shad, mainly living in the Yangtze River Basin, catfish meat is tender. Channel catfish has a very high nutritional value, rich in protein and low fat, very suitable for weight loss of the population to eat, especially the collagen content is very high, with the effect of beauty, catfish also has the effect of protecting the heart and liver. However, catfish treatment must pay attention to the dorsal and pectoral fin spines, there is a certain degree of toxicity.

Channel catfish stewed tofu. The most important feature of this dish is that the ingredients are simple, easy to make, fresh flavor. Only need catfish and tofu can be, seasoning including onion and ginger, salt, pepper and cooking wine can be. First of all, the catfish treatment, especially to remove the black membrane in the belly, dorsal fins and pectoral fins, because the catfish does not have fish scales, so it is still very convenient to deal with. Cut the tofu into cubes and fry in canola oil until golden brown on both sides. Catfish cut into cubes and directly into the pot with canola oil stir fry, catfish fish fishy than lake fish light, marinating or blanching will make the fish fresh flavor discount. Stir frying process add green onions and ginger, stir fry until the catfish surface golden brown, add enough water, tofu and cooking wine, casserole simmer for about 15 minutes. Add salt and white pepper before serving.

Braised catfish. braised catfish practice is also very simple, will be clean catfish chopped into fish pieces, and then prepare green onions, ginger and garlic, rock sugar, soy sauce, cooking wine and soy sauce can be. Onion, ginger and garlic with canola oil burst incense, the fish into the pan and stir fry, stir fry when careful not to fry the fish pieces. Add the wine to remove the fishy flavor. Add the rest of the green onions and garlic, soy sauce, dark soy sauce and rock sugar to the pot and bring to a simmer. Cook on high heat to reduce the juice, then you can serve on a plate.