Boiled catfish

Ingredients: 1 catfish

Accessory ingredients: appropriate amount of salt, appropriate amount of dried chili, 20 grams of vegetable oil, appropriate amount of ginger, 10 grams of cooking wine, 15 ml of sugar, 5 grams 10 grams of shallots, 5 grams of peppercorns, 2 star anise, 5 grams of white pepper powder

How to cook catfish

1. Prepare a catfish

2. Cook in a pot When the water reaches about 60 degrees, add the catfish soup and pick it up immediately. The mucus on the catfish will solidify and turn white. Pour it out and wipe it all away

3. Break the belly of the catfish and remove the internal organs. , head and tail, then cut the catfish meat into small pieces, add cooking wine, salt, chicken essence, and pepper and marinate for 15 minutes

4. Wash the dry red pepper with cold water, dry it with a damp cloth, and then Cut into sections

5. Heat the oil pan, add ginger, garlic, star anise, peppercorns, and dried chili segments and stir-fry until fragrant, then add Pixian bean paste and stir-fry until red oil appears

6. Add 1000 ml of water, bring to a boil over high heat, add marinated fish pieces, sugar, and a small amount of salt and cook for about 20 minutes

7. Finally add green onions, turn off the heat and remove from the pot

Cooking Tips 1. The amount of water used to cook fish should not be too much. Put the fish pieces in so that they are just submerged in water. After cooking and pouring into the basin, some of the fish fillets will be exposed;

2. Before cooking the fish, fry some of the Sichuan peppercorns and chili peppers. During cooking, the contents of the chili peppers can be fully leached out. The red pigment makes the oil red and bright;

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish;

4. Eat fish When you're done, you can pour the soup back into the pot, add tofu, vermicelli noodles, konjac, etc., and it's a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire;

5. During the heat, be sure not to stir-fry the peppercorns, because it is It relies on oil for deep-frying, so be sure not to use high heat, otherwise it will be burnt, which will affect your appetite and be bad for your health;

6. The taste of the fish is marinated in the front, so it cannot be cooked like ordinary fish. The cooking method considers that it can be seasoned again later, and it must be marinated thoroughly;

7. The taste of boiled fish depends mainly on the quality of pepper and chili raw materials and the level of cooking red oil. Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the peppercorns and dried chili peppers; if it is too low, there will be no spiciness or aroma. The fish must be live fish, including grass carp, black fish, fat head, carp, and catfish. The soup must have flavor, only the blanched fish fillets have flavor. In addition, it seems a bit wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste.