Authentic home cooked recipe for stewed catfish, practices and steps for stewed catfish

When it comes to catfish, I believe many friends love to eat, catfish meat is tender, nutritious, no small bones, the elderly and children have no problem eating, and its ** is not expensive, so it is deeply loved by people! Catfish is as famous as puffer fish and saury in river freshness, and the swim bladder is particularly fat, which can be processed into precious fish maw, so there is a saying that "if you haven't eaten Huai kingfish, you don't count as having eaten fish". There are many ways to make catfish delicious, steaming, boiling, stewing, frying and stewing.

What about this issue of food tutorials, Tianjian Food Square wants to bring you a tutorial of [sour bamboo shoots stewed catfish], friends who like to eat catfish should hurry up and watch it, friends who like food, don't forget to give me a little attention, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!

Before we start making it, we first need to prepare the following ingredients: 1 catfish, 1 kg of sour bamboo shoots, 3 millet peppers, 1 piece of ginger, 2 shallots, 5 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of hot pot base, 2 tablespoons of light soy sauce, 2 teaspoons of salt, 2 tablespoons of white vinegar, 1 tablespoon of oyster sauce, and 2 tablespoons of cooking wine.

Step 1: After the catfish is cleaned and cleaned, chop it into small pieces, put it in a soup pot, then add 2 tablespoons of cooking wine, add 1 teaspoon of salt, stir well, marinate to the base and set aside!

Step 2: Wash the sour bamboo shoots with water, drain the water, put them on a plate for later use, then separate the green onion white and green onion green, cut the green onion into small pieces and put it on a plate for later use, and cut the green onion into chopped green onions for later use. Cut the millet pepper into sections and set aside, cut the ginger and garlic into slices and set aside, so that our ingredients are processed and the next step is the official cooking stage!

Step 3: Heat the pot with oil, add the ingredients (ginger slices, green onions, garlic slices, millet pepper segments) and fry over low heat until fragrant, add 1 tablespoon of bean paste, put in 1 tablespoon of hot pot base, fry the red oil over low heat, then pour the sour bamboo shoots into the pot, turn them into high heat, stir-fry while cooking, fry the water of the sour bamboo shoots dry, fry the sourness, and then put in half a soup basin of water (the soup basin used to hold vegetables), then add 1 teaspoon of salt, add 2 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, add 2 tablespoons of white vinegar or aged vinegar, and then cover the pot. Bring to a boil over high heat!

Step 4: After boiling, continue to cook for 5 minutes to bring out the sour taste of the bamboo shoots, then remove the lid, quickly put the marinated catfish into the pot, then cover the pot, simmer for 6 minutes to get out of the pot, put it in the soup pot, and finally sprinkle with chopped green onions and serve!

Such a sour and spicy appetizing, delicious and delicious [sour bamboo shoots stewed catfish] is made, does it look very appetizing? In fact, it tastes great! So, friends who like this dish, just follow along and try it, and ensure that this taste will not disappoint you!

Alright, friends!

Steamed catfish. <>

Ingredients: 1 catfish.

5 slices of ginger and 2 scoops of light soy sauce.

Wine. 1 scoop.

Salt to taste 3 green onions.

Preparation of steamed catfish.

When I washed the catfish, there were no scales, and there was a yellow film on the skin, so I washed off the film. The belly of the fish was also washed and dissected, and I made a few cuts on the fish in order to absorb the flavor.

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The cleaned fish is marinated in cooking wine and ginger slices, this fish is not fishy, so you don't need too much cooking wine.

Put the marinated fish into a basin, put some ginger slices, put some green onions on the back of the fish, and steam them in the steamer. My steamer has a fish steaming mode, so I chose this mode directly.

During the steaming of the fish, take an appropriate amount of green onion and cut it into thin strips for later use. In a small bowl, add the steamed fish soy sauce.

Two spoonfuls, sugar to taste, chicken essence.

Mix a little, a little water. Here you can taste the taste by yourself, adding the amount of sugar according to your preference until you are satisfied.

After the fish is steamed, the fish broth is discarded, the ginger slices and green onions are removed from the steamed fish, and the shredded green onions are placed on the back of the fish.

Take a small pan and put a little salad oil.

I also added a little peppercorn oil, heated it over the fire, and poured it over the shredded green onions on the back of the fish. Spoon the sauce over the fish.

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Tips: Catfish is also called river ball.

It is a food with very rich nutritional value. Catfish also contains a variety of proteins, vitamins, and unsaturated fatty acids.

It is very easily absorbed by the body. The protein content reaches, in addition to this, a large amount of phosphorus ions and heat. From the perspective of traditional Chinese medicine, catfish can effectively strengthen the spleen and appetize, replenish the body and replenish the lack of qi and blood. This fish itself belongs to a type of freshwater fish.

The amino acid content is relatively high. There are also large amounts of vitamin A and vitamin D, which can be eaten in moderation to nourish the nerves.

A list of ingredients. 680g catfish, 20g cooking wine, 5 slices of dried ginger, 8 Sichuan peppercorns, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of water, appropriate amount of chopped green onion, appropriate amount of minced garlic. Cooking steps:

catfish, gutted and gills, cleaned;

Preparation of catfish stew Step 2

Filing boards; Preparation of braised catfish Step 3

Cut into cubes, two finger widths;

Preparation of braised catfish Step 4

Be sure to press tightly, fish slippery!

Preparation of stewed catfish Step 5

Add dried ginger, chopped green onion, minced garlic and cooking wine, marinate for 20 minutes, and cook the fish head in a pot of boiling water;

To prepare the stewed catfish Step 6

Heat the oil and turn it less! Golden brown and crispy on both sides, add an appropriate amount of water;

One last step. Preparation of catfish stew Step 7

After 10 minutes, add salt, remove from the pot, and the dish is ready!

Materials. Catfish 680g cooking wine 20g

5 slices of dried ginger and 8 Sichuan peppercorns.

Appropriate amount of salt and appropriate amount of cooking oil.

Appropriate amount of water Appropriate amount of chopped green onions.

Appropriate amount of minced garlic Preparation of stewed catfish.

Step 1: Remove the internal organs and gills of the catfish, and clean it;

Step 2: Placement of the board;

Step 3: Cut into cubes, two finger widths;

Step 4 Be sure to press tightly, the fish is slippery!

Step 5: Add dried ginger, chopped green onion, minced garlic and cooking wine, marinate for 20 minutes, and cook the fish head in a pot of boiling water;

Step 6 Heat the oil and turn it less! Golden brown and crispy on both sides, add an appropriate amount of water;

Step 710 minutes later, add salt, remove from the pot, and the dish is ready!

Ingredients: 2 pieces of plaice. Excipients: 1 piece of ginger, 1 shallot, 6 cloves of garlic, 2 coriander, appropriate amount of vegetable oil, a little Sichuan pepper, 1 star anise, 2 dried chilies, appropriate amount of salt, 2 tablespoons of sugar, appropriate amount of light soy sauce.

Steps: 1. First clean the fish.

2. Prepare the ingredients.

3. Remove from the pot, add vegetable oil, add shredded ginger, minced garlic, Sichuan pepper and star anise when it is hot for 6-7 minutes, and stir-fry until fragrant.

4. After stir-frying over medium-low heat for a while, add dried chili peppers and chopped green onions, and stir-fry lightly a few times.

5. Add cooking wine and light soy sauce and stir-fry slightly.

6. Pour in 2 small bowls of purified water, add sugar, salt and bay leaves, and bring to a boil.

7. Put the fish in the pot.

8. Drizzle a little light soy sauce on the surface and sprinkle with chopped green onions.

9. Cover the pot and simmer over low heat for about 15 minutes. (Keep an eye out for the soup at all times.)

10. Put it on a plate, sprinkle with coriander, and a very simple home-cooked fish stew is complete.

Ingredients: catfish.

700g, tender tofu.

250g excipients: appropriate amount of oil, appropriate amount of salt, cooking wine.

Appropriate amount, shallots.

Appropriate amount, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion.

1. This is a slaughtered fish, also called Jiangtuan fish.

2. Cut the fish into cubes.

3. Add the fish to the wine and salt for a while.

4. The tofu is tender tofu.

5. Finely chop the green onion, shred the ginger and dice the garlic.

6. Only three or four slices of onion are needed.

7. Fry the fish in hot oil until golden brown on both sides.

8. Add the fish.

of water. Add ginger and garlic.

9. Add a little salt.

10. Cover and simmer for 10 minutes.

11. Open the lid and add tofu.

12. Add a few slices of onion and bring to a boil.

13. Sprinkle with shallots.

14. Finally, sprinkle with chopped green onions.

15. Serve.

1 catfish, not too small, right?!

2Cut off the head and tail and fry it in oil.

3 handfuls of fried head and tail, add water or stock, cooking wine, ginger slices, and bring to a boil. Add carrots, shiitake mushrooms, konjac and simmer over medium-low heat for half an hour.

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4When it is almost ready, add enoki mushrooms, cook them slightly, and then add the miso that has been boiled with water (the miso is not the main thing in this soup, but only as a seasoning).

5. Sprinkle chopped green onion when out of the pan.

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1. Deal with the fish first, the general vegetable market will help deal with it, and you can wash it when you get home. This fish treatment method is different from other fish, and it needs to be torn from the head of the fish. Wash the fish and set aside.

2. Then heat the pot and put the oil, put the pepper and star anise, and then add the chili, ginger and garlic to stir-fry.

3. After stir-frying to bring out the fragrance, pour the washed fish into the pot and add water to boil. At this time, it should be noted that do not add seasonings now. Cook for about 7-8 minutes and turn the fish over.

Cook for a few more minutes. I cooked it a bit long because a big fish was added to the pot. Don't cook for too long.

4. When the water is boiling, we can add seasonings, add salt first, and then add soy sauce to improve the color. Remember to add less salt the first time, and you can add it again after you have tasted it.

5. After adding seasoning, we can prepare garlic sprouts and coriander, wash them and cut them into long sections for later use.

6. When the fish broth boils again, add chicken essence and monosodium glutamate. Add the garlic sprouts and coriander. A pot of fragrant fish soup will do. The fish is even more delicious. If you have time, you can try your hand at it.

1. Ingredients: 1 small tail of flounder (300 grams with bones), 1 2 pieces of ginger shredded, 1 green onion.

2. Accessories: 2 3 cups of water, 1 2 tbsp soy sauce, 1 tsp monosodium glutamate, 2 tbsp wine, a small amount of salt.

3. Method: 1) The dark surface of the plaice is fully watered with hot water, and then the fish scales are scraped off with a sharp edge in the water. Make an incision of about 3 cm in the abdomen, remove the internal organs, and wash it. Wipe the water dry for a few commas and make a few shallow cuts on the light surface. [Gourmet China].

2) Place the fish on a plate, wrap the tail in an aluminum foil roll, pour the mixed potatoes on top, and sprinkle with soy sauce. Cover with plastic wrap and microwave for 4 minutes.