What are the methods of cooking sea catfish?

Sea catfish is a very popular fish ingredient. It mainly grows in the sea, has tender meat, and is very delicious when used for cooking. Sea catfish has high nutritional value and is rich in cod liver oil and other ingredients. It is one of the best ingredients for supplementing the body's vitamins and regulating gastrointestinal health. Let's take a look at the complete list of ways to cook sea catfish. Those who are interested can learn about this aspect.

The meat of sea catfish is rich in water, soft and has few bones and thorns, and has a soft and smooth texture. It tastes delicious when stewed, braised, fried, or made into soup. Method 1: 1. Cut open the intestines and belly of fresh sea catfish, wash it with water, drain it and set aside. 2. Chop the onion, ginger and garlic. Prepare chili, star anise, star anise, chicken essence and set aside. 3. Add oil to a cold pan. After the oil boils, add star anise, peppercorns, onion, ginger, star anise, chili, sugar, vinegar, cooking wine and soy sauce. (2 spoons of sugar) chili pepper (5) star anise (2). Other appropriate. (If you like a richer color, add more soy sauce) 4. Bring the soup to a boil and start bubbling. Put the cleaned catfish into the pot. Do not turn it over to avoid damaging the fish. Use a spatula to dip the floating fish into the soup. 5. Fill in clean water until the water covers the fish. Add salt. Bring to a boil over high heat, about five minutes. Then simmer over low heat for about fifteen minutes. 6. After the soup is reduced, leave some juice, add garlic and chicken essence, and then serve on a plate. Serve immediately.

Method 2: 1. 500 grams of sea catfish; 2. Cut the fish into inch-long pieces and make cuts on both sides; 3. Onion, ginger, garlic, red pepper Jingle sauce, salt, cooking wine, and sugar; 4. Add oil to the pot, and when the oil is 50% hot, add onion, ginger, garlic, and red pepper; 5. After the seasonings are fragrant, add Jingle sauce and stir-fry over low heat until the oil turns red; 6. Add two spoons of sugar and stir-fry over low heat for one minute; 7. Pour in broth or water and bring to a boil, then add catfish pieces; 8. Add cooking wine; 9. Add salt, cover the pot and simmer for 20 minutes.

Notes: 1. The body of sea catfish is relatively slippery, so be careful when cutting it; 2. The sauce must be stir-fried on low heat until fragrant, and it is best to stir-fry until the oil comes out, as this will give it the best flavor; 3. It is best to simmer it on low heat so that it can absorb the flavor.

<<: How to make tinfoil baked catfish?

>>: Wonton filling method and ingredients