Catfish is rich in nutrition, tender in meat, and contains more protein and fat. Eating catfish often can complement deficiency, nourish yin and blood, tonify middle-qi, stimulate appetite, induce diuresis, etc.

Stewed catfish in river water is best to eat

When I was a child, I often caught big catfish, and it is common to weigh more than two kilograms, especially when the water rises, so there are many catfish, so I need to remove the internal organs and wash the river water. Braised catfish with garlic

Ingredients: two fresh catfish, three garlic cloves

Seasonings: cooking oil, salt, monosodium glutamate, sugar, cooking wine, fragrant sauce, soy sauce, red oil, onion, ginger slices, pepper, aniseed, sesame oil, fresh soup and so on.

Production method:

1. Slaughter fresh catfish, remove viscera, wash and cut into pieces, add cooking wine, salt, onion and ginger slices, and knead evenly until mucus is kneaded, then rinse off for later use.

2. add cooking oil to the pot, burn garlic cloves at 4% heat, fry until golden brown, remove and drain for later use.

3. Take another pan, widen the oil, fire it at 5% heat, put in catfish pieces, soak and fry until the fish pieces are tight and the skin is brown, then take out and control the oil.

4. Pour the wide oil in the pot back into the oil tank, keep the remaining oil in the pot, add onion ginger, pepper and aniseed until fragrant, then take out onion ginger and pepper aniseed, save the oil, add fried catfish pieces, cook cooking wine, add a little sauce, add fried garlic, add fresh soup, salt, monosodium glutamate and white sugar, and light soy sauce for seasoning.

5. After the taste is adjusted, boil over high fire and skim off the floating foam. When the soup is thick, simmer on low fire, slightly increase the fire to collect the juice, pour a little red oil and two drops of sesame oil, stir-fry evenly, and serve!

Features: fresh and palatable, with strong garlic flavor

Tips for cooking catfish

1. After cuttlefish is cut into pieces, cooking wine, salt and onion ginger must be added for kneading, so as to remove the earthy smell, and the unique earthy smell of catfish can be completely eliminated by kneading mucus.

2. The catfish pieces can be fried or fried, and the fried catfish will be fragrant only when the skin is dry and shrunk, and at the same time, it will further remove the smell of soil.

3. Do you want to simmer the catfish? Slow-burning, can taste through the muscles, the soup is thick in the fire, so take the juice, no need to sting!

In addition, catfish pieces can be marinated with basic seasonings, such as onion, ginger, salt, cooking wine, etc. After marinating, they can be dried in a cool and shady place. After the skin is dried, they can be fried in hot pan with cold oil, and the taste is particularly good. Add a big cake with salted fish.