What are the practices of catfish and how to slaughter them best?

1. First hit the catfish head with a kitchen knife to knock the catfish unconscious, and then use your index finger and thumb to reach into the gills of the fish to break the gills.

2. Secondly, break the neck of the catfish to avoid the catfish struggling, break the fish belly to remove the internal organs and fish roe, and rinse it with water.

3. Finally, chop the catfish into fish pieces, put it in boiling water and wash it with water to remove the mucus.

Catfish to sticky is its ** secretion can not be completely clean, live fish in the basin (do not put water) sprinkle salt, let them rub off each other mucus, slaughter must remove clean gills and fish oil, rinse the belly.

If it is steamed, you can't put anything else except ginger and wine, and pour it out of the pot to the soup like steaming other fish, sprinkle it with green onions and coriander, and pour it with hot oil to stimulate the fragrance of green onions;

If it is catfish stewed tofu like this, you can also use garlic and pepper to help remove the smell and enhance the flavor, and finally sprinkle it with shredded to perilla leaves when it comes out of the pot, and many river fish restaurants rely on this catfish stewed tofu!

By the way, catfish are wild, river-raised, and pond-raised, because the catfish itself has a mixed diet, and it is a bottom fish, which is known as eating mud, so if you buy a pond-raised, because of the poor water quality and the smell of pond mud, it is impossible to remove the peculiar smell no matter how you burn it.

In general, people can remove the bitter gall of the fish smoothly, and there is no big problem. Nowadays, people mostly ask fish sellers to help slaughter live fish, they may not be cleaned up, and it is important to wash them thoroughly after taking them back, so as not to have a big fishy smell after they are cooked.

The gills of the fish must be completely removed to avoid the sand on the head of the fish after the dish is cooked, which is unpalatable.

The jaw scale is the scale at the junction between the chin and the belly of the fish. Because the scales of this part are to protect the heart of the fish, they are firmly attached to the skin and flesh, and the scales are small and difficult to find, but they are the main cause of the fishiness after the dish is cooked. Especially when processing crucian carp and most marine fish, the scales of the jaw must be cut off with a knife.

Black in the abdomen. There is a layer of black in the abdominal cavity of silver carp, crucian carp, carp and other fish, which not only affects the appearance, but also produces a fishy smell, so it must be scraped clean when washing.

Intra-abdominal blood tendons. Some fish have a bloody tendon hidden deep in the abdomen and under the vertebrae. When processing, it should be picked with a sharp knife and rinsed.

The fins are kept for the sake of aesthetics after cooking, and if the fins are loose and scattered, it will be counterproductive, and should be trimmed properly or cut off completely.

Fish such as carp with medium tendon have a thin and long sour tendon on each side of the body, which should be removed during processing. After slaughtering and removing the scales, smooth the body of the fish with your hands in the direction from head to tail, and you can see that there is a dark line on the side of the fish, and the sore tendons are just below this line. Cut a knife at the front of the fish body near the gill cover, you can see the white sour tendons, while pinching the thin tendons with your hands and gently pulling them outward, while patting the fish body with the back of the knife, so that the sour tendons on both sides are pulled out, and then cooked.

It's simple, take the liquor and pour it into the container that holds it, and look at it yourself, and it will faint after a while. Or be a little more violent, just take something and hit it on the head, but a little in the middle, because his brain is at the junction between the head and the body.

The mucus on the surface of the catfish is abundant, and after slaughtering, put it in boiling water and blanch it, and then wash it with water to remove the mucus. When cleaning catfish, be sure to remove the eggs, because the catfish eggs have a miscellaneous smell and are poisonous, and cannot be eaten.

Preparation of the garlic roasted catfish segment:

The fat content of catfish is relatively high compared to other fish. Therefore, the taste of catfish is very fragrant, and it is best to cook catfish with ingredients and its pairing, such as eggplant, garlic and so on. ”

Ingredients: Ingredients: 500 grams of catfish in the middle.

Excipients: 1 tablespoon oil, green onion, ginger, garlic, 2 tablespoons cooking wine, 1 tablespoon vinegar, 1 tablespoon light soy sauce, 8 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate.

2. A catfish. Remove the internal organs, wash and chop into pieces. Take the middle section and fire.

3. Slice the ginger and cut the green onion into sections.

4. Heat the oil and fry the garlic over low heat. Saute until golden brown and set aside.

5. Stir-fry chives and ginger in garlic oil.

6. Put in the catfish segments.

7. Add vinegar and cooking wine.

8. Add an appropriate amount of light soy sauce.

9. Add an appropriate amount of water to boil. Add sugar and salt to taste.

10. Add the spare garlic. Cook over low heat for about 10 minutes.

11. Add monosodium glutamate to improve freshness, according to the amount of soup, and collect the juice slightly over high heat. Remove from the pan and serve.

Generally, it is necessary to kill or faint first, and when the stomach is broken, it should be broken to the mouth, because some internal organs are very close to the head. If you don't pay attention to it, just cut off the head with a knife (or an electrical bureau), and the internal organs will come out. Catfish are more vigorous and can swim in the water for a long time after removing the internal organs.

with vinegar. Pour some vinegar into the palm of your hand and spread the vinegar evenly on the surface of the fish. Killing two birds with one stone, it can be both sticky and fishy.

Blanch water at 70 degrees for a few minutes. Then scrape off the mucus on it

Catfish, as a common home-cooked fish, this kind of fish has fresh and tender flesh, and has the effects of nourishing and benefiting yang, facilitating urination, and treating edema. Here is the cooking method of catfish that I share with you, I hope you like it.

Of course, braised fish is indispensable, and braised fish is more flavorful, although steamed has a more natural fish flavor, but it is very good.

Preparation of ingredients. 600 grams of sea catfish, 25 grams of garlic, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 3 2 teaspoons of salt, 2 teaspoons of rice vinegar, 1 teaspoon of sugar, 10 grams of green onions, 5 grams of ginger.

Methodological steps. 1. Clean the internal organs and gills of the catfish, slice the ginger, and cut the green onion obliquely into sections for later use;

2. Heat oil in a wok, add sea catfish, green onions, ginger and garlic, and simmer over medium-low heat for 2 minutes;

3. Add dark soy sauce, rice vinegar, cooking wine, salt, sugar to the pot, then add an appropriate amount of water and bring to a boil over high heat;

4. Then cover and simmer over medium heat until the soup in the pot is thick.

Tips: If you like to eat spiced and spicy, you can also put some cinnamon, star anise, and dried chili peppers.

Catfish is a fierce fish, catfish lives at the bottom, because the river is now polluted, so it must be cleaned, and we can cook it with some sterilized garlic.

Preparation of ingredients. Appropriate amount of catfish, appropriate amount of garlic, 1 green onion, dry starch, appropriate amount of pepper, appropriate amount of salt.

Methodological steps. 1. Wash and cut the catfish into pieces, add dry starch and mix well, peel the garlic, cut the green onions into sections and set aside;

2. Heat oil in a wok, then add green onions and stir-fry until fragrant, then add garlic, heat the water to submerge the garlic;

3. Put an appropriate amount of pepper, put in the catfish pieces after boiling, cover the pot, turn to low heat after the water boils;

4. When the fish is deboned, add salt, mix well and remove from the pot.

Since the steaming method is very simple, everyone knows it, so I won't talk about the method of steaming catfish here, but make a fried pangasius instead.

Preparation of ingredients. Two catfish, one green pepper, one egg, appropriate amount of flour, appropriate amount of starch, cooking wine, soy sauce, oyster sauce, oil, salt, Sichuan pepper, seasoning, dried chili pepper, black pepper powder.

Methodological steps. 1. Wash the catfish first, cut the catfish into pieces after processing, then adjust the sauce with soy sauce, salt and oyster sauce, marinate for about 20 minutes;

2. Add starch, flour press 1:4, beat in eggs and put an appropriate amount of water, and beat into a thick batter;

3. Heat oil in a pot, turn to low heat after the oil smokes, wrap the catfish pieces in batter, and fry them until golden brown;

4. The fried catfish should be left to stand for a while, then pour in new oil, put in the dried pepper pepper, and fry the fragrance;

5. Pour in the green pepper cubes, stir-fry, then pour in the catfish pieces, and put a little salt and pepper according to taste.

Tips: When frying catfish, choose low heat to control the heat and avoid frying paste.