How to make stuffed catfish in sauce, how to make stewed catfish in sauce?

Ingredients Required: Braised Catfish Pot Ingredients:

Fish (any fish is OK, even the first to recommend catfish, catfish have domestic and wild points, look at the money, "Huang Jihuang" domestic catfish pot 38 yuan a pot, even today is also domestic catfish, 7 yuan per catty).

Braised catfish pot side dishes:

Sweet potatoes, onions, potatoes, carrots (any dish you like, lentils, shiitake mushrooms).

Ingredients for the stewed catfish pot:

Garlic cloves, green onions, ginger, red dates, wolfberries, butter (butter is also fine) flatbread.

Braised catfish pot method:

Step 1: Prepare materials.

1. Put away the fish, first cut the hob pieces, and then slice them into fillets, keeping the fish bones in the middle.

2. Peel the sweet potatoes and potatoes and cut the carrots into diamond-shaped pieces, cut the onions into strips, remove the tendons from the lentils, and cut the mushrooms into cubes.

3. Cut the green onion into sections, slice the ginger, cut off the root of the garlic, and wash the red dates and wolfberries.

4. The flatbread is cut into diamond shapes and soaked in a stewed pot is delicious.

Step 2: Marinate the fish.

Use green onions, ginger, garlic, salt, chicken essence, peppercorns, white pepper, chili pepper (if you like spicy, you can put it, if you don't like it, you can't put it, even and stinky can't eat spicy, put a little bit), cooking wine, white wine; Stir the prepared fish fillets, fish bones and fish heads evenly and put them on a plate, then wrap them in plastic wrap and marinate for more than 30 minutes.

Step 3: Adjust the sauce.

This is a stunt, the three sauces are actually "sauce + seafood juice + tomato juice", hehe.

1. Stir well with oyster sauce, sweet noodle sauce, tomato paste, shrimp oil, sugar, five-spice powder, and cooking wine (even without shrimp oil, without putting it, with Lee Kum Kee hoisin sauce).

2. Remove from the pot, pour in an appropriate amount of honey, and then pour the stirred sauce into the pot and stir with a small spoon to evaporate the water and make the sauce viscous. ("Huang Jihuang's three juices" are black and thick).

Step 4: Fill the pot.

1. Heat the flat-bottomed electric porcelain pot, put the prepared butter (butter is also OK, not only to prevent it from sticking to the pan, but also very flavorful), and then put sweet potatoes, potatoes, carrots, onions, lentils, mushrooms, garlic cloves, jujubes, wolfberries, and spread the above ingredients all over the bottom of the pot.

2. Put the marinated fish head in the middle of the pot, and put the fish pieces and fish bones around it neatly on the vegetables and cover the pot, and simmer for 15 minutes on the highest heat, during which do not lift the lid of the pot or add water.

Step 5: Eat

1. Ingredients: catfish, oil, salt, hot sauce, chicken essence, green onion, ginger, garlic.

Second, the production method:

1. Cut out the internal organs of the catfish and wash them for later use;

2. Cut the green onion, ginger and garlic for later use;

4. Add water to the pot and bring salt and ginger to a boil;

5. Pour the catfish into the pot;

6. Cover the pot and simmer for 15 minutes;

7. Open the pot and add chicken essence, chopped green onion and carrot to taste.

3. Precautions:

Don't put too much water in the stewed catfish, otherwise the fish will not be delicious.

Hello. Sauce stewed catfish.

Ingredient breakdown. Ingredients.

A catfish is two and a half pounds.

Accessories. 300 grams of pork belly.

A slice of green onion. Three slices of ginger.

Big ingredient one. Two dried chili peppers.

A clove of garlic. Ingredient.

10 grams of vinegar. 15 grams of soy sauce.

Salt to taste. Northeast bean paste 60 grams.

50 grams of chili paste.

A pinch of sugar. Sauce flavor.

Stewing process. Ten minutes takes time.

Normal difficulty. Steps to make the sauce stewed catfish.

A catfish, weighing two and a half pounds.

Wash well. <>

Remove the parotid glands, clean the internal organs, and cut them into sections with a little salt and salt.

Slice the pork belly and prepare the green onions, ginger, ingredients, dried chili peppers, and garlic.

In addition to the pork belly, add soy sauce, bean paste, chili sauce, sugar, salt, and water to dilute the sauce and the sauce is ready.

Put the fish in the heat and fry it, pour a little vinegar and simmer for 30 seconds after it changes color.

Then pour in the sauce, pork belly and fish offal, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

Stewed fish on a plate and sprinkle with coriander or chopped green onions.

This is a fish maw, which is delicious and chewy.

This is cod liver, which is very nutritious.

Ingredient breakdown. Ingredients.

Catfish to taste. Accessories.

Oil to taste. Sauce to taste.

Chopped green onion to taste. Ginger shredded to taste.

Coriander to taste. Ingredient.

Salt to taste. Sugar to taste.

White vinegar to taste. Appropriate amount of water.

Appropriate amount of monosodium glutamate. Sauce flavor.

Simmering process. Half an hour takes time.

Normal difficulty. Steps to prepare the sauce stewed catfish.

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The surface of the catfish is scrubbed with salt to reduce the mucus on the surface, and rinsed repeatedly with clean water.

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Put oil in a pan and stir-fry over low heat until fragrant.

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Add a little salt, shredded ginger, sugar, vinegar and water to a boil.

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After the pot boils, put in the catfish, bring to a boil, turn to medium-low heat and simmer for about half an hour.

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When the soup is thick, add monosodium glutamate, chopped green onions, and chopped coriander.

A work from Gourmet World Little Good Baby.

Stewed catfish in sauce is a particularly delicious dish, the fish meat is delicate and delicious, and the sauce is particularly delicious after the flavor is applied, and it is super to eat. Sauce stewed catfish method: First of all, remove the internal organs of the catfish and wash it, cut the green onion into sections, shred the ginger, and crush the garlic.

Pour oil into the pot, add green onions, ginger, garlic, and dried chili peppers, and add water. Then add the prepared catfish, add the mish, light soy sauce, salt, vinegar, sugar. Finally, cover the lid and cook, turn to low heat and simmer for 10 minutes after boiling, add chicken essence to get out of the pot, and finally put in green onions and coriander, if you don't like green onions and coriander, you can leave it out.

Catfish, pork belly, green onion, ginger, spices, dried chilies, garlic, vinegar, soy sauce, salt, Northeast bean paste, chili paste, sugar.

1. A catfish, weighing two and a half catties.

2. Wash well.

3. Remove the parotid gland, clean the internal organs and keep them, and cut them into sections with a little salt and salt.

4. Slice the pork belly, prepare green onions, ginger, ingredients, dried chili peppers and garlic.

5. In addition to the pork belly, add soy sauce, soybean paste, chili sauce, sugar, salt, and water to dilute the sauce.

6. Put the fish in the heat and fry it, pour a little vinegar and simmer for 30 seconds after it changes color.

7. Pour in the sauce, pork belly and fish offal, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

8. Put the stewed fish on a plate and sprinkle with coriander or chopped green onions.

Material. A piece of catfish, green onion, garlic, ginger, peppercorn powder, soy sauce, cooking wine, salt, monosodium glutamate, and a bag of Xu's miso.

Method. 1.Heat the pot, add oil, put the green onions, garlic cloves, ginger shreds, stir-fry the fragrant amplification sauce, Sichuan pepper powder, and add water after the pot is exploded.

2.Bring to a boil over high heat and place the catfish cut into sections.

3.Bring the heat to a boil, turn to low heat and simmer for half an hour, serve!

Ingredients: 5 sea catfish.

Tofu Half a piece.

5 cloves of garlic.

4 slices of ginger and green onion to taste.

4 tablespoons soybean paste.

1 bottle of beer.

15 Sichuan peppercorns.

Star anise: 2 pcs.

The preparation of braised sea catfish in sauce.

Ginger, garlic and peppercorns are stir-fried. Soybean paste is diluted with a bowl of beer, poured into a pan, boiled, and the fish is added. Add the beer until the fish is submerged, bring to a boil, add the tofu and simmer until the juice is reduced.

Summary. 1. The catfish is bought back and cleaned up, I don't want internal organs, and wash a pot of boiling water and pour it directly on the fish, you can see the white viscous liquid, scrape it with a steel wool ball or knife, and clean it again. 2. Cut the meat into pieces and marinate them in rice wine, ginger, a pinch of salt and green onions for an hour and a half.

3. Cut the ginger, green onion, garlic and millet spicy for later use. 4. Heat the oil (more than usual) and add some pepper oil, and fry the marinated fish over low heat until slightly yellow. 5. Pour out some of the extra oil in the pot, then stir-fry the ginger and garlic over low heat until fragrant, add a spoonful of bean paste, fry the red oil and then put the fish into the pot, add a spoonful of sugar, a little salt, 3 spoons of light soy sauce, a small half spoon of dark soy sauce, rice wine, a little oyster sauce, a little white pepper, add a large cup of hot boiled water, boil some water over medium and high heat, and put some chopped green onions.

The fish cooked in this way has no earthy smell and tastes very fragrant.

Authentic catfish practices.

I'm still a little confused, can you be more detailed?

1. The catfish is bought back and cleaned up, I don't want internal organs, and wash a pot of boiling water and pour it directly on the fish, you can see the white viscous liquid, scrape it with a steel wool ball or knife, and clean it again. 2. Cut the meat into pieces and marinate them in rice wine, ginger, a pinch of salt and green onions for an hour and a half. 3. Cut the ginger, green onion, garlic and millet spicy for later use.

4. Heat the oil (more than usual) and add some pepper oil, and fry the marinated fish over low heat until slightly yellow. 5. Pour out some of the extra oil in the pot, then stir-fry the ginger and garlic over low heat until fragrant, add a spoonful of bean paste, fry the red oil and then put the fish into the pot, add a spoonful of sugar, a little salt, 3 spoons of light soy sauce, a small half spoon of dark soy sauce, rice wine, a little oyster sauce, a little white pepper, add a large cup of hot boiled water, boil some water over medium and high heat, and put some chopped green onions. The fish cooked in this way has no earthy smell and tastes very fragrant.

Summary. 1. Clean and chop the catfish into small pieces and put it in a large container, 2. Add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of cooking wine, add 1 teaspoon of pepper, add an appropriate amount of ginger slices, and add an appropriate amount of peanut oil. 3. Then grasp it well with your hands, marinate for 10 minutes, then start the steamer, transfer the marinated catfish to a thin plate, after the steamer is steamed, put the catfish into the pot, cover the pot, and steam for 10 minutes on high heat!

Authentic catfish practices.

Authentic catfish practice: kiss, 1. Slaughter, wash and cut the catfish into sections, marinate with a little salt for 5 minutes, and cut the green and red peppers into cubes; 2. Sit in the pot and put the oil on the fire, pour the garlic cloves and dried red peppers into the pot after the oil is hot, fry the garlic cloves until golden brown and stir-fry the catfish, 3. Add cooking wine, soy sauce, sugar, minced ginger, Sichuan pepper, green onions, vinegar, a little water and simmer for 5 minutes, and then add diced red pepper and chicken essence.

Catfish stew. Kiss: Remove the internal organs and gills of the catfish, clean it up, and cut it into 5cm wide segments.

Wash the chives and tie them into knots. After soaking the dried shiitake mushrooms, remove the stems and wash them, drain and set aside. Wash and remove the stems of the long eggplant, cut it into medium-sized hob pieces, place them in a microwave-safe plate, transfer them to the microwave oven, and heat them on high heat for 2 minutes until the eggplant pieces are soft and take out.

Heat the oil in the wok over high heat, add garlic cloves and ginger slices and stir-fry until fragrant, add the chopped catfish segments, and stir-fry until the fish pieces turn golden brown. Add the eggplant cubes, add hot water, skim off the foam after boiling over high heat, add chive knots, turn to medium-low heat and continue to simmer for 15 minutes. Add the processed shiitake mushrooms and sliced salted pork, add salt, and continue to simmer for 10 minutes.

1. Clean and chop the catfish into small pieces and put it in a large container, 2. Add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of cooking wine, add 1 teaspoon of pepper, add an appropriate amount of ginger slices, and add an appropriate amount of peanut oil. 3. Then grasp it well with your hands, marinate for 10 minutes, then start the steamer, transfer the marinated catfish to a thin plate, after the steamer is steamed, put the catfish into the pot, cover the pot, and steam for 10 minutes on high heat!

The preparation of catfish is as follows:Ingredients: 1 large piece of catfish, 400 grams of lotus root, 200 grams of lean meat, 50 grams of black beans for 5 people.

Excipients: 5 slices of ginger, 2 tablespoons of cooking wine, appropriate amount of salt.

Steps: 1. Prepare the ingredients, cut the lean meat into pieces, peel and cut the lotus root into pieces.

2. Soak the black beans for 15-30 minutes.

3. Wash the catfish and cut it into segments (the fish maw has been cleaned).

4. Heat the oil in the pot and fry the catfish for a while until the color is a little yellow.

5. Put all the ingredients into the pot, add an appropriate amount of water, pour some cooking wine, cover the lid, boil over high heat and simmer for an hour and a half.

6. Turn off the heat and add salt to taste.

Here's how:Catfish. Ginger.

Light soy sauce. Wine. Rock candy. Salt.

Monosodium glutamate. Dark soy sauce.

Step 1: Kill the catfish, wash it, cut it into 1-2 cm thick pieces, and marinate it with a little salt for ten minutes. During the marinating process, pick up the plate of the marinated fish pieces and turn it several times, which is conducive to the uniform dispersion of the salt and better flavor.

Step 2: Slice the ginger (old ginger is best).

Step 3: Put oil in a pot, heat the oil and add the sliced ginger.

Step 4: Stir-fry a few times, and then add the marinated fish pieces until the ginger slices change color slightly, and turn them over once halfway.

Step 5: Fry the fish until the fish pieces are slightly yellow on both sides, then add light soy sauce, cooking wine, rock sugar, a little dark soy sauce and a small bowl of water, cover the pot and simmer over low heat for seven or eight minutes.

Step 6 Put in a little monosodium glutamate, you can taste the salty taste, not enough to add some light soy sauce (because there is already salt when marinating, so the amount of light soy sauce should not be too strong), and finally reduce the juice on high heat and put it on a plate.

How to make catfish delicious.

Catfish is still a little tasteful, it is recommended to marinate it before making it, add some ginger and cooking wine to taste, and marinate it with salt or soy sauce; The cooked catfish meat is generally very tender, and here are two simple home-cooked recipes.

Steamed catfish with tempeh.

Catfish is a popular fish with delicate flesh and few fat spines. In fact, we bought catfish less often, I used to buy it was braised or something, today I tried steaming, added tempeh, it tasted very good, and it was great for rice.

Steps to prepare steamed catfish with tempeh.

1. Arrange the catfish first, cut it into pieces, and chop the tempeh and ginger into minced pieces;

2. Pour the seasoning into the catfish, use about one-third of the tempeh, if the catfish still has water, you can use the kitchen to press dry, which is conducive to flavor;

3. Mix well and marinate for 30 minutes;

4. After the catfish is marinated, add water to the pot,**. In the process of boiling water, spread the bottom of the container with ginger slices;

5. Lay the catfish, then the ginger slices, and the catfish until the fish is finished;

6. After the water boils, put it in the pot and steam it over high heat for 15 minutes;

7. During the steaming process, prepare the minced garlic;

After a few minutes, turn off the heat and simmer for another 7 minutes, if you want to be fresher, you can drizzle a little more steamed fish soy sauce;

9. Stir-fry the remaining minced black beans and garlic in a hot oil pan until fragrant, pour over the steamed fish, and sprinkle with shallots.

Braised catfish. Catfish is not only rich in nutrients like other fish, but also has delicate flesh and contains more protein and fat, which has a good therapeutic effect on people who are weak and malnourished. Catfish is a good product for lactation, and has the effect of nourishing yin and nourishing blood, replenishing qi, appetizing and diuretic, and is a necessary food for women's postpartum diet therapy and nourishment.

Steps to prepare braised catfish.

1. Slaughter the catfish and cut it into pieces, wash it, put it in a bowl with a small amount of salt, and marinate for 20 minutes;

2. Cut off the green onion, slice the ginger, and flatten the garlic (you can cut the ingredients according to personal preference);

3. Pour the cooking oil into the pot (I accidentally put more, in fact, an appropriate amount is fine, too much oil will be very greasy), heat the pan;

4. When it is hot, add ginger and garlic to the pot; Put the fish pieces and fry until golden brown on both sides; Add cooking wine, soy sauce, and finally monosodium glutamate and green onions.