How to cook catfish deliciously?

Catfish is very different from other fish foods such as carp and crucian carp. First of all, catfish is bigger in size and has more delicious meat. Secondly, catfish has fewer bones, so it is easier to eat. In traditional Chinese medicine theory, catfish also has the effect of treating diseases. It can not only replenish qi but also stimulate the appetite and nourish yin. Catfish is also particularly suitable for postpartum women because it has the effect of promoting lactation. So, how to cook catfish?

Catfish stewed with eggplant is a Northeastern stew with strong local characteristics. It is not difficult to make.

Ingredients:

1. 2 catfish, 1500g (tips for buying fish: the black ones are farmed, the light green ones with yellow belly are wild) Kill and clean.

2. 2000g purple eggplant (can be increased or decreased according to the number of people)

Accessories: 50g scallion, 50g garlic cloves (smashed), 30g shredded ginger, 10g pepper powder, 20g soy sauce, 10g cooking wine, 10g salt, 10g MSG, 15g sugar, 100g soybean oil

50g soybean paste (now you can buy Xu's soybean paste, you must use it, otherwise the taste will not be right)

Method: Heat the pan, add oil, add onion segments, garlic cloves (smashed), ginger shreds, stir-fry until fragrant, then add soy sauce, soybean paste, pepper powder, and sugar. After sautéing, add water, eggplant and catfish. The amount of water should be enough to cover the eggplant.

Bring to a boil over high heat, then simmer over low heat for 40 minutes until the sauce thickens, add MSG, serve.

Garlic Braised Catfish Recipe and Experience

1. Raw materials:

1 fresh catfish, about 750g; 25g Pixian bean paste; 25g pickled chili peppers; 30g shredded peppers; 25g tomato sauce; 30g garlic; 15g coriander; salt, pepper, cooking wine, dark soy sauce, MSG, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch, salad oil, appropriate amounts

1 bluestone slab

2. Preparation method:

1. First, knock the catfish unconscious, then use chopsticks to squeeze out the internal organs from its mouth, chop off the head and tail for other uses (a bit cruel, but I feel guilty about it). After washing, cut the catfish from the back, but keep the abdomen connected to form a wooden comb shape, then cut the fish body into 3 cm long segments; chop the Pixian bean paste and pickled peppers; cut the garlic into rice; and mince the coriander.

2. Put the wok on the fire, add salad oil and heat it, add Pixian bean paste and pickled peppers and stir-fry until fragrant, then add tomato sauce and oyster sauce and stir well, add catfish pieces, add cooking wine, stir evenly, add fresh soup, adjust salt, pepper, dark soy sauce, sugar, white vinegar, sprinkle with tree pepper shreds, bring to a boil over high heat, then turn to low heat. When the catfish is cooked through and the soup is thick, add MSG, thicken with a little water starch and serve.

3. Put a clean pot back on the heat, add a little salad oil, sesame oil and red oil and heat them up, add garlic and chopped coriander and stir-fry until fragrant, then remove from the heat and pour the sauce over the catfish on the plate.

3. Operation experience:

1. Catfish weighing about 500 to 750 grams is preferred, and gray or black catfish should not be selected, because the skin and flesh of these two types of catfish are rough and have a strong earthy smell.

2. Removing the catfish's internal organs from its mouth is to maintain the fish's beautiful shape. When cutting the fish into pieces, try to keep the sizes uniform.

3. When cutting garlic, it is best to use a knife to cut it instead of chopping it randomly to ensure that the garlic has a strong aroma.

4. Pay attention to the temperature when cooking to keep the catfish in shape.

5. When cooking, do not use too much soup. It is best to just cover the ingredients. It is also best to add enough soup at one time and do not add soup in the middle.