Process: the catfish body is cleaned, cut into two pieces, and then chopped into a small piece; Wrap the fish in egg liquid and fry in a non-stick pan until both sides are golden yellow. Stir-fry chives, garlic, chilies and chilies with oil in a wok, then add bean paste, and stir-fry into Chili oil and aroma;
Add an appropriate amount of cold water, then add pure grain wine, soy sauce, seafood soy sauce and white sugar, and cook for 5 minutes on fire. Put in the fried small fish, cover with braised 15 min _; Air-dry the juice, add monosodium glutamate, and pour in starch;
Pour the fish into the spicy griddle and sprinkle with garlic and fragrant lai. Serve with the alcohol stove and heat it while eating.
2, dry pot silver carp materials: a silver carp, a small potato, a green pepper, a red pepper, an onion, the right amount of sugar, oyster sauce;
Practice: green pepper, red pepper, potato and onion are sliced, and the marinated fish is covered with flour. Fry in the oil pan. Blow it up. Fill out. Fry the green pepper, red pepper and potato in the oil pan at the same time. Fifteen seconds at most.
Let's start a pot separately. Put a little oil in the pot. Stir-fry the onion and put it in the bean paste. Stir-fry the color and add the fried green pepper and red pepper potatoes. Add a little salt. Color soy sauce. Pour in the fried silver carp. Add a sip of water. Cover the pot and stew for a minute or two. Then add some sugar oyster sauce. Stir-fry some If you like Chili, put Chili. You can go out of the pot.
3. Fresh catfish: 1 500g, garlic: 3 heads, chives: 5 heads (two ordinary green onions are also acceptable), ginger slices: a little, soy sauce: 30ml, salt: appropriate amount, cooked sesame seeds: 50g, Laoganma-flavored douchi: two tablespoons, pickled peppers: 20 heads, and white pepper powder:.
Practice: clean up the catfish and cut it into 2-3 cm sections. If it feels a little big, you can split it in two.
Add white pepper, Shaoxing wine, soy sauce and salt to catfish. Pickling 1 hour.
Garlic and onion are minced. Among them, I beat garlic with a household stuffing machine, and the effect is good. It is granular, not juicy.
Prepare two pots, called pot A and pot B here. Add base oil (need to put more) into a pot, and fry the marinated fish segments.
Take out the fried fish pieces and put them in pot B. Note that pot B should sit on a small fire here, and the domestic gas stove should have the smallest fire. Before putting the fried fish pieces, rub the pot with ginger slices.
Add Laoganma Douchi, pickled pepper, minced garlic, chopped green onion and sesame in turn in pot B.
Heat the remaining oil in pot A, first add the pepper granules, then add the bell pepper, stir-fry constantly, and soon, the bell pepper turns dark red, and then evenly pour it into pot B together with the oil.
B Cover the pot and simmer for 5 minutes, then turn off the heat. Ready to eat.