A complete guide to cooking small catfish, these are the most homely ones!

In fact, there is no dish that we can’t cook at home as long as we are willing to put in the effort. And from a health perspective, the food outside is really not as healthier as the food at home. In life, many people like to cook fish by themselves, because fish is not only nutritious but also does not make you fat. So, if you buy a few small catfish, what are the common home cooking methods? The editor has selected two of the most delicious methods, let's learn them quickly!

Steamed catfish

One catfish, scallion, ginger, cooking wine, salt, pepper, steamed fish soy sauce, chicken oil

practice

1. Put the catfish in boiling water and immediately take it out and put it in cold water to clean the mucous membrane of the fish.

2. Remove the fish head and cut into pieces, add a spoonful of cooking wine, salt, pepper, green onion and ginger, marinate for 10 minutes

3. After the steamer boils, put the fish in and steam for ten minutes. Pour steamed fish soy sauce

4. Heat a spoonful of chicken oil in another pot and pour it over the steamed fish

Spicy Catfish

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).

practice

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 onion and coriander.