Please advise on the recipe of catfish hot pot and ask for help

Put less fresh milk in the hot pot (clear soup is the best), so that there is no smell of milk, there is no fishy smell of fish, cut the fish and add a little starch to roll it and then put it in the pot, it is very fresh and tender, put a little Sichuan pepper in the seasoning bowl, and make sure you eat it. After eating the fish pot, if you like it, you can clean the pot and put the mutton, which also tastes very good.

Kiss. Hello, glad for your question. Braised catfish method: 1, ingredients: catfish, ginger slices, green onion white, dried chili, Pixian bean paste, vinegar, green onion, chicken essence, cooking wine, Weijixian soy sauce, oyster sauce.

2. Method: 1. Clean the catfish, cut it into small pieces, add salt, cooking wine, and light soy sauce and marinate for 10 minutes; Slice the green onion and ginger; 2. Put oil in a hot pan, put the marinated fish pieces after the oil is hot, fry until golden brown on both sides, and remove them for later use; 3. Leave the bottom oil in the pot, heat the oil, add ginger slices, green onions, dried chili peppers, and stir-fry with Pixian bean paste; Pour in the fried fish pieces, add cooking wine, soy sauce, oyster sauce, vinegar, salt and stir-fry a few times, add water, and the fish pieces are almost halfway through; 4. Bring to a boil over high heat, simmer for 10 minutes, add chopped green onions to the soup and the chicken essence can be cooked.

According to your own taste, you can do what you want, cooking is the same as being a person, and it is delicious to do whatever you want when you are in a good mood!

Put some chili peppers, wine.

30 grams of soy sauce, 20 grams of salt, 10 grams of monosodium glutamate.

It's actually quite simple, you can do whatever you want.

Soak the catfish in water at about 40 degrees Celsius for 20 minutes, remove a thin film on the surface (to reduce the fishy smell), and use cooking wine. Salt. Dry chili flakes and submerge for 30 minutes.

Ginger, garlic, pepper, peppercorns, spicy powder for later use. There is a pack of fish seasonings (perfume fish or spicy fish) that are sold in the shop.

After the oil is hot until the oil is hot (multi-point), put the seasoning and the spare seasoning together and fry until fragrant, and then add the stock. After the water boils, add the fish and the hard vegetables you like to eat, and cook the cooked vegetables first.

A Northeast stew with strong local characteristics, it is not difficult to make.

Ingredients: 1. Two catfish, 1500 grams (tips for buying fish: the black color is farmed, the color is light green, and the belly is yellow} Kill and wash.

2, 2000 grams of purple eggplant, (can be added or subtracted according to the number of people) accessories: 50 grams of green onions, 50 grams of garlic cloves (pat), 30 grams of shredded ginger, 10 grams of Sichuan pepper powder, 20 grams of soy sauce, 10 grams of cooking wine, 10 grams of salt, 10 grams of monosodium glutamate, 15 grams of sugar, 100 grams of soybean oil, 50 grams of soybean paste (now there are Xu's sauce that has been bought for generations, you must use it, otherwise the taste is not right).

Method: Heat the pot, add oil, put green onions, garlic cloves (pat) ginger shreds, stir-fry until fragrant, put soy sauce, soybean paste, Sichuan pepper powder, and sugar. After bursting the pot, add water, put eggplant and catfish. (The amount of water should be better than the eggplant.)

Bring to a boil over high heat, turn to low heat and simmer for 40 minutes, reduce the juice on high heat, and put MSG out of the pot and put on a plate.

Cut the processed catfish into rings, put some tofu in the frying inside, heat the oil in the pot, put some chili sauce and hot pot base to fry the red oil, then put the pickled pepper and garlic to fry until fragrant, pour in the catfish and stir-fry, pour some cooking wine to remove the smell, add water, put in the tofu, cover the lid and cook for 8 minutes, and adjust it after opening the lid.

Ingredients: 1 wild catfish.

Excipients: 1 slice of ginger, 1 shallot, 1 tablespoon of cooking oil, appropriate amount of salt, appropriate amount of pepper Step 1Prepared catfish.

2.Clean up and chop into small pieces; Wash the ginger and shallots and cut them for later use.

3.Heat the oil in the pan and boil the ginger slices; Add the catfish and stir-fry for a while.

4.Add an appropriate amount of cold water and bring to a boil.

5.Move the catfish soup to the casserole; Bring to a boil over high heat, reduce the heat and simmer for 40 minutes.

6.Add an appropriate amount of salt and pepper to taste the stewed catfish soup; Place in a bowl and sprinkle with chopped green onions.

Tip 1: Fry the fish with a little oil for a while and then stew, the soup is milky and delicious.

2. Don't add too many condiments to the fresh fish stew, simply add a little salt and pepper.

We all know that the dishes cooked in the restaurant are very delicious, and today I will share with you the practice of a casserole catfish pot restaurant.

The catfish is gills removed, and the internal organs are removed. Wash it, rub the fish with fine salt, then wipe off the mucus from the fish with a cloth, rinse it off, and cut the fish into thick slices. Slice the green onion and ginger;

Add oil and heat it, put in green onions, ginger slices and fried yellow Cook in cooking wine, pour in fresh soup, add refined salt, sugar, vinegar After the soup boils, pour it into the casserole, put the catfish, simmer for about 1 hour over low heat, pick up the ginger slices, green onions, and add monosodium glutamate.

Ingredients: a catfish, catty (small catfish can also be) 2 pieces of tofu Ingredients: 2 green peppers, green onions, fresh ginger, more than 10 garlic grains, coriander method:

Because the surface of the catfish is more sticky, it must be processed before cooking, chop the catfish into centimeter segments, add 10 grams of salt and 50 grams of white vinegar, and scrub repeatedly until there is no mucus, and wash with water. Change the tofu and other ingredients to a knife for later use.

First boil the catfish and tofu in boiling water for 1 minute to remove the peculiar smell, heat the wok and pour about 75 grams of salad oil. Heat the oil, add star anise, Sichuan pepper, green onion, ginger, garlic, dried chili pepper and stir-fry until fragrant, add catfish segments, add cooking wine, 15 grams of soy sauce, 50 grams of white vinegar, chicken essence, salt and a little pepper and stir-fry for 3-5 minutes.

Add tofu, add soup until the main ingredient is covered, cook over high heat for 5 minutes, then change to medium heat until the soup is appropriate (according to personal preference), add monosodium glutamate and green pepper, and you can get out of the pot after one minute. During firing, shake the pot at the right time to avoid the tofu grabbing the bottom of the pot.

Remove from pan and serve. Sprinkle with coriander.

Characteristics: bright red color, tender meat, delicious flavor, fresh and slightly spicy.

Cut off the catfish and add rice wine and ginger. After flying water. Wash the solid mucus on the skin, then take the lard and burn it in the pot, then take the whole pepper, ginger slices, bacon slices, a little put it into the oil pan and stir-fry it to make it fragrant, fry the fish pieces in the powder like a pan until the skin is crispy, add some water later, put some old vinegar, white sugar, salt.

A pinch of soy sauce. Mix thoroughly, cook until the soup is thick, then pour it into a clay pot with slices of green onions, drizzle a little sesame oil, and sprinkle with some coriander.

Ingredients: catfish head, tofu, garlic cloves, green onion and ginger, star anise, refined salt, cooking wine.

Preparation: Divide the catfish head into two pieces and clean it up. When washing, you can add a little vinegar and cooking wine to the water to restrain its earthy and fishy smell.

In the casserole, first place a layer of green onions, then a few slices of ginger and star anise, place the catfish head in the casserole, then place the tofu slices cut into cubes and half thick, and cover with a layer of green onion leaves. Mix the refined salt in the cooking wine, add a little water and mix well, pour it like a casserole, and cover.

I don't feel any different from boiled fish.

Ingredients: Catfish;Green onions;Tofu;Ginger;Soy sauce;Green garlic;Salt. Pepper;Sugar;Cooking oil;How to make rice wine:

1.Tear the catfish from the gills and turn the belly, remove the gills and internal organs, wash them, and chop them into squares of about an inch. Tofu is also cut into cubes of similar inches. The green onion is knotted, the ginger is fluffed, and the green garlic is washed and minced.

2.Put the pot on the stove fire, put in the cooking oil to heat, add green onions, ginger, fish pieces, stir-fry until fragrant, pour in rice wine, cover the pot tightly, simmer a little and add water (submerge the fish body), burn until five mature, pour the tofu with boiling water and put it into the pot, and add soy sauce, sugar and refined salt, continue to burn until cooked, pick up the green onion and ginger, wait for the soup to be concentrated, the tofu is flavored and foamed, sprinkle with minced green garlic and pepper.

Features: The color of this dish is light red, the fish is fatty and tender, the tofu is fresh, and there is a garlic fragrance. If it is stewed in a casserole, it is a winter delicacy.

Ingredients: 600 grams of catfish. Ingredients: green and red pepper slices, shallots, coriander foam, chili peppers, sweet paste, sugar.

Seasoning: salt, monosodium glutamate, dark soy sauce, monosodium glutamate, cooking wine, oyster sauce

Production: Be sure to use a cast iron pot with handles at both ends, and the bottom of the pot should be deep.

1.Kill the fish, slice it with a top knife, add 35 grams of vinegar to the boiling water, and set aside.

2.Stir-fry the pot with soybean oil and green onions, ginger and garlic, add chili peppers, sweet noodle sauce, sugar, monosodium glutamate, dark soy sauce, cooking wine, oyster sauce, stir-fry a few times, add boiling water or broth to cover the amount of fish a little more.

3.If possible, 400 grams of flour, 1 2 boiling water blanched, cool thoroughly add another 1 2 flour to knead well, make 6 8 small flour cakes 1 cm thick, dip the fish soup on the edge of the pot and reduce the juice over slow heat, 10 minutes later, add salt, monosodium glutamate, put less vinegar to adjust the taste, add sesame oil, sprinkle with shallots, coriander, green and red pepper slices, serve with the pot, and put a plate underneath.

Ingredients: Fresh catfish: 1500 grams of garlic:

3 chives: 5 (2 ordinary green onions are fine) Ginger slices: a little light soy sauce:

30ml salt: appropriate amount of cooked sesame seeds: 50g Lao Gan Ma flavored tempeh:

Two tablespoons pickled peppers: 20 white peppers: 1 teaspoon of Shao wine.

Method: 1. Tablespoon dried bell pepper: 200 grams of peppercorns: 20 grams Method 1. Clean up the catfish and cut it into 2-3 cm segments, if you think it is a little big, you can divide it into two.

2. Add white pepper, Shao wine, light soy sauce and salt to the catfish. Marinate for 1 hour.

3. Finely chop the garlic and green onion. (Among them, the garlic I beat with a household stuffing machine, and the effect is good, it is granular, not juice).

4. Prepare two pots, here called A pot and B pot. A Put the bottom oil in the pot (you need to put more), fry the fish that has been marinated and boiled.

5. Take out the fried fish and put it in pot B, note that pot B should sit on a low fire here, and the minimum heat of the household gas stove should be used.

6. Add Lao Gan Ma tempeh, pickled pepper, minced garlic, minced green onion and sesame seeds in pot B.

7. Heat the remaining oil in the pot A, put in the peppercorns first, burst the fragrance, put in the bell pepper, keep stir-frying, soon, the bell pepper becomes dark red, and pour it evenly into the B pot together with the oil.

8. Cover the pot and simmer for 5 minutes, then turn off the heat. Serve immediately.

Tips: 1. Green onions and garlic, sesame seeds and bell peppers must be in large quantities, and pickled peppers are fine.

2. The salty taste of the fish depends entirely on the amount of salt used in the salting stage, which you can put in according to your personal taste.

3. Finally, when pouring hot oil, bell pepper and peppercorns into pot B together with hot oil, bell pepper and peppercorns, try to pour all the green onions and garlic in pot B.

4. If you can't buy bell peppers, ordinary dried red peppers are fine.

5. After rubbing the ginger slices in pot B, you can put a little oil in pot A, and then put in the fried fish segments, in order to prevent the fish in pot B from sticking to the bottom of the pot.

6. When you eat at the end, you don't need to change the catfish container, just bring the pot up, and all the bell peppers spread on the top layer are served, and the bell peppers are not edible.

It depends on what flavor you like, and you didn't say the taste of the soup, so it's hard to say... It's not spicy and it's easy, it's nothing more than broth, top soup, wing soup and the like... The raw materials are different, and the boiled ones are also different, so let's say that it is the easiest to plant; Boil white with pork leg bones, chicken racks, and duck racks, and after the flavor is good, it will become...

If you like spicy, add some chili peppers. If you fry it, he will fry it as much as he wants other things, and fry it in the oil pan until it changes color, and it will be shabu anyway, and it doesn't need to be too cooked.

The frying method of catfish is to chop the fish into suitable pieces, put less salt, sprinkle a small amount of starch and mix well, and then fry it to be burnt, and the freshly fried shabu is fragrant.

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.