Catfish practice and ingredients

Iron pot catfish

Catfish slaughtered with warm water with a little vinegar to wash the skin of the mucus. Washed catfish slaughtered into 2 cm or so, with ginger, onion, salt, cooking wine flavor for about 5 minutes, and then cleaned into the 180-200 degrees frying pan over the oil, frying a little bit older, in order to prevent the meat rot in the firing. Use a little pickled chili and pickled ginger in the firing, then add a little mash water, cooking wine, cooking a small amount of vinegar to produce a lipid reaction to achieve the role of deodorization and aroma.

Iron pot catfish raw materials: fresh catfish 1 tail, about 750 grams, Pixian 25 grams of beans, pickled chili 25 grams, 30 grams of tree pepper, 25 grams of tomato paste, garlic 30 grams, 15 grams of cilantro, salt, pepper, cooking wine, soy sauce, monosodium glutamate, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch, salad oil, each in appropriate quantities.

Iron pot catfish practice:

1, the first catfish fell into a coma, and then chopsticks from the mouth strangled viscera, chopped off the head and tail for other purposes, cleaned from the back of the catfish into the knife cut, but so that the abdomen connected to the shape of a comb, and then chopped the fish for 3 cm long section; Pixian Douban, pickled chili pepper are chopped fine; garlic cut rice; cilantro minced;

2, frying pan on the fire, put in the salad oil hot, into the Pixian bean curd, pickled chili pepper stir fry excellent, then into the tomato sauce, oyster sauce stir fry, down into the catfish section, cooking wine, turn over evenly, mixed into the soup, seasoned salt, pepper, soy sauce, sugar, white vinegar, sprinkle into the shredded tree peppers, with a large fire after the boil, turned to a small fire simmer to thick, adjusted to the monosodium glutamate, a little water starch thickening from the pot;

3, the net pot heavy heat, put a little salad oil and sesame oil, put in the a little salad oil and sesame oil, red oil is hot, down into the garlic rice, parsley stir-fried, poured in the hot iron pot in the catfish, that is into.

Catfish stewed eggplant

Catfish stewed eggplant this is a very famous dish in the Northeast stew, the proverb: "catfish stewed eggplant, hold up the old man," with fresh catfish and eggplant stewed one, fish and eggplant mixed together, so that the catfish fat but not greasy, eggplant fresh flavor, meat and vegetables complement each other well. Eggplant sticky catfish fragrance, catfish has the flavor of eggplant,. Each take what they need, and the flavor is mellow.

Catfish stewed eggplant raw materials: catfish, eggplant, ginger, garlic, oil, cooking wine, vinegar, soy sauce, salt, sugar, MSG amount

Catfish stewed eggplant practice:

1. Catfish a treaty 800g.

2. Eggplant 300g, ginger, garlic.

3. Chop the catfish into sections.

4. Break the eggplant into pieces.

5. Heat oil in a wok and pop the ginger and garlic.

6. Add catfish segments, cook vinegar and cooking wine.

7. Add soy sauce and then add appropriate amount of water.

8. Boil, add eggplant segments.

9. Boil over high heat and simmer over medium-low heat.

10. Stew for about 15 - 20 minutes or so, until the eggplant is soft. Add salt, sugar and MSG to taste.