How to make delicious fish

In some areas of China, especially most of the southern regions and a very small part of the northern regions. There are ponds, oceans or lakes everywhere, and they are all rich in fish and other animals. Fish are not only rich in nutritional value but also easy to cook, and are deeply loved by people. Many people like to eat fish, so let’s learn how to make delicious fish!

1. Braised catfish

① Materials

Catfish, ginger slices, scallion, dried chili pepper, a little Qixian bean paste, vinegar, chopped scallion, chicken stock

②Method

1. Heat the oil, add ginger slices, green onion, dried chili peppers, and a little Qixian bean paste, and when the aroma comes out,

2. Pour in the chopped fish pieces, add cooking wine and soy sauce, stir-fry for a few times, and after two or three minutes, add a little vinegar to remove the fishy smell. (Because a lot of sauce has been added, turn the fish pieces over at this time to allow several sides to come into contact with the sauce and absorb the flavor.)

3. Stir-fry for about 5 minutes, then add water until the fish pieces are half covered. If catfish is cooked for too long, the meat will become tough. Then add some salt and a little bit of soup.

4. Simmer on medium heat for 10 minutes. If there is still a lot of juice after 10 minutes, turn to high heat to reduce the juice, add chopped green onions and chicken essence and serve.

2. Spicy catfish

① Materials

1 catfish (weighing about 1500 grams, made from authentic catfish from Qiuxi River in Zizhong). Seasoning: 50 grams of pickled cabbage, 50 grams of pickled peppers, 50 grams of pickled ginger, 30 grams of single garlic, 20 grams of dried chili, 10 grams of chicken powder, 5 grams of MSG, 30 grams of starch, 8 grams of salt, 15 grams of dried pepper, 20 grams of Pixian bean paste, 5 grams of coriander, 8 grams of green onions, 10 grams of wet starch, 500 grams of broth, and 500 grams of mixed oil (the ratio of chicken oil and peanut oil is 1:1).

②Method

1. Kill the catfish, clean the blood and cut it into 2 cm wide pieces, add starch and salt to season, and marinate for 15 minutes; chop the Pixian bean paste; wash the kimchi and pickled ginger and cut them into 0.2 cm thick slices; wash the pickled pepper and cut it into small pieces; wash the shallot and cut it into chopped green onions.

2. Put the mixed oil in a wok, heat it to 50% hot, add the marinated catfish pieces and fry on low heat for 1 minute, remove and drain the oil; leave 50 grams of oil in the wok, heat it to 70% hot, add kimchi slices, pickled pepper segments, pickled ginger slices, chopped bean curd, dried peppers, dried chili peppers, and single garlic and stir-fry on low heat for 2 minutes until fragrant, add catfish strips and broth and simmer on low heat for 20 minutes, add chicken powder and MSG to season, then thicken with wet starch, serve after removing from the wok, sprinkle with chopped green onions and coriander.

Characteristics of this dish: spicy, numbing, tender, fresh and fragrant.

3. Catfish, pickled cabbage and tofu

The soup is fresh and delicious, with a hint of natural sourness, and the fish and tofu are soft and tender. A warm stew can be eaten with wine or as a side dish, and it also warms the stomach when eaten hot. Calorie label: This dish has 231 kcal/person

① Materials

1 catfish (about 700g), 150g pickled cabbage, 250g northern tofu, 50g dried vermicelli, 2 shallots, 3 slices of old ginger, 3 cloves of garlic, 1 teaspoon (5ml) soy sauce, 1 tablespoon (15ml) cooking wine, 1 teaspoon (5g) salt, 2 tablespoons (30ml) oil

②Method

Remove the internal organs of the catfish, rinse it under running water, drain and cut it into 1.5 cm thick pieces. Cut the pickled cabbage into 3cm long pieces. Cut northern tofu into 3cm square pieces. Wash and cut the shallots into 3cm long segments. Slice the garlic. Soak the dried vermicelli in warm water until soft.

Bring water to a boil over high heat, add the chopped tofu and blanch for 2 minutes to remove the beany smell. Then blanch the catfish pieces in boiling water for 2 minutes to remove the earthy smell.

Heat the oil in a wok over high heat, add ginger slices and garlic slices, stir-fry until fragrant, then add the blanched catfish pieces, add cooking wine and light soy sauce, continue to stir-fry for 2 minutes and serve.

Take a clay pot, put in catfish segments, sauerkraut segments, northern tofu cubes, and softened vermicelli, pour in 2000 ml of warm water, bring to a boil over high heat, then simmer over low heat for 25 minutes.

Add salt to taste, continue to simmer for 5 minutes, and sprinkle with chopped green onions before serving.