How to make catfish delicious and how to make catfish more delicious

The sauce and fragrant catfish method is delicious without frying, and it is more delicious when stewed.

I've always been curious about how people eat fish by the sea, and the seaside is rich in seafood, and they get it"Resources"There are more than us, and we must be able to derive all kinds of novel ways to eat, no, just came to a new colleague from my hometown by the sea, and he taught me a very innovative way to cook fish. Not to mention the high appearance, the taste is particularly good, and the meat quality of the fish is also very tender, so I will share it with you today.

Dish] Secret stewed catfish.

Ingredients] 5 catfish, bean paste, various seasonings.

Production steps] 1, the first step is the old rules, prepare the ingredients, here is the use of catfish, is one of the very popular seafood on the seaside. His taste is very delicious, ** is not high, and the cost performance is very high. Cut it into sections first, and in order to completely remove the fishy smell, you can sprinkle some salt when washing the catfish.

2. Pour oil into a hot pan, reduce the heat to medium-low heat, and then start to prepare the sauce. Add some bean paste and stir-fry first, wait until the rich fragrance wafts out, and then add an appropriate amount of water.

3. In the process of stir-frying, you can put the catfish segment, continue to fry and fry.

4. Continue to add water while stir-frying, then turn to medium-low heat, and wait for it to simmer. During the stewing process, you can use a spatula or spoon to stir it appropriately, so that the fish and the sauce can be more tightly combined, and the fish will be more flavorful.

5. When the water starts to boil, add a little white vinegar to fully remove the fishy smell. Start seasoning, add an appropriate amount of salt first, then sprinkle some monosodium glutamate, and then release soy sauce and oyster sauce, oil consumption can be put or not, mainly according to your personal taste, if you like the taste is lighter, then add less, because with the existence of bean paste and salt, the overall taste will be relatively strong.

6. Finally, put the lid on the pot, turn it to low heat and let him cook slowly, and wait until you lift the lid to see that the soup has been concentrated, you can get out of the pot, so that a very delicious stewed catfish is completed, the taste is very good, because with the exclusive sauce, it can remove the fishy smell of the fish, and the taste is also fresh and sweet, very delicious. He looks very good, and he is very appetizing when he looks at it.

Cooking Tips].

1. If you want to improve the overall taste, you can try to add coriander, tear the coriander into minced pieces, and sprinkle it directly.

2. If you want to wash catfish or other fish particularly clean, and the fishy smell disappears completely, a new method is recommended, which is to sprinkle some salt appropriately during the washing process. The effect is definitely beyond your imagination.

3. When handling fish, be sure to focus on cleaning it"Blood", blood is a very bloody thing, so it has to be washed clean and clean, and there is not much meat on the fish's head, so it can be removed together.

First of all, we need to prepare the ingredients we need to make the catfish, in this dish, in addition to the catfish that we must have, it is necessary to prepare enough onions, these two things can make the catfish dish.

The first step, we have to deal with catfish and onions, especially catfish, the processing process of fish food is more complicated, we must pay attention to the catfish body can not be used in the place, deal with it, remove it clean, such as internal organs and other parts, must be carefully removed. The catfish is then cleaned and then cut into several pieces, the size of which is to your liking.

The second step is to cut the onion we have prepared into thin strips and put it in a bowl for later use. In this way, the preparation of the ingredients is complete.

The third step, which we will introduce next, is the cooking step. First of all, we have to prepare the pot, a pot suitable for making fish, pour an appropriate amount of oil into the pot, **, heat, and then put the catfish we prepared into it, and carry out the operation of half frying and half frying, when frying, we should pay attention to rolling with chopsticks or shovels at any time to prevent scorching.

When the color of the catfish meat looks crispy and golden, it's OK; The next thing we have to do is to do a good job of seasoning, seasoning is done well, it will add points to the whole dish, put in vinegar and soy sauce, then simply stir-fry, and finally add an appropriate amount of water, be sure to cover the fish, and then cover the lid to boil, the time is about 10 minutes.

Fourth, after 10 minutes, we have to open the lid, and then the fragrance will be very strong, and the color will be very beautiful. After the fish is stir-fried, we put the onions we have prepared in it, absorb the flavor of the soup and put it on the plate.

1. Cut the catfish into pieces, don't slice them, if you slice them, there will be no taste when you cook them.

2. Add a spoonful of salt, preferably fine salt.

3. Add a little soy sauce.

4. Stir the salt and soy sauce well and wait for a few minutes.

5. Take a small slice of ginger, the ginger should be peeled, don't cut it too finely, if it's too fine, it will be boiled.

6. Three slices of dried garlic are sliced, because my knife skills are not very good, the cut is a little ugly.

8. Put the ginger in the oil pan and stir-fry.

9. When you smell the ginger getting stronger, add the garlic.

10. After smelling the fragrance of garlic, you can pour in the catfish pieces, add the catfish, and stir-fry the fish pieces with a spatula until the fish pieces can account for the oil and increase the heat.

11. After stir-frying for two minutes, add a little water to cover one-third of the fish.

12. Cover the pot and simmer over medium heat.

13. Simmer over medium heat until the water in the pot is almost dry, don't boil too dry, leave some water to taste, and you can get out of the pot.

14. If you eat fish, you like the original taste, and if you cook it for too long, there will be no taste of fish.

01 Ingredients: catfish, long eggplant accessories: green onion, ginger, garlic, dried red pepper, soy sauce, sugar, cooking wine, vegetable oil, salt, chives, chicken essence, peppercorns, soybean paste.

02Wash and slice the green onion, ginger and garlic, and chop the coriander.

03Clean up the catfish, wash it, and cut it into cubes.

04 Bring water to a boil in a pot over high heat, and add catfish.

05 Boil for about 1-2 minutes, pick up, and then wash with water to remove the mucus 06 Long eggplant Wash it, cut it from the middle, and cut it into 4 cloves.

07 Heat the pan with cold oil, add green onions, ginger, garlic, peppercorns, and red pepper to stir-fry until fragrant, add soybean paste and soy sauce and stir-fry.08 Add water and bring to a boil over high heat.

09Add catfish cooking wine and sugar to a boil.

10Add eggplant salt, bring to a boil over high heat, turn to medium-low heat and simmer for about 15 minutes, 11. Stew the eggplant until it is soft and rotten, and add chicken essence.

12. Stew the eggplant softly, add chicken essence and simmer for a while, sprinkle with chopped chives.

Grilled catfish I only need "one skewer" to be full,

Catfish is delicious when you do this, have you learned.

Garlic grilled catfish, catfish is a carnivorous fish, its meat is tender, less spiny, delicious and rich, rich in protein and fat, rich in nutrients. The protein of catfish is a complete protein that is easily digested and absorbed by the body. Catfish is low in fat and contains a variety of trace elements, so it is a good nourishing food.

Braised catfish.

In fact, I rarely cook catfish, I went home a few days ago, others sent several, my mother didn't know how to cook, and I put it in the sink for more than ten days. Seeing me go back, my dad quickly killed one and asked me to cook it. My mother's food is very light, so there are not many seasonings at home, I was worried about how to cook, so I cooked a plate with only a few seasonings, and it was quickly disced.

Mom said, alas, I can't help but eat the second piece after eating a piece, you have to quickly teach me how to do it, otherwise you go to work and there are still a few uncooked at home! Well, it's really simple, but I'm still going to record it, so I don't forget to dazzle next time I go back!

Preparation of ingredients: catfish, ginger, soy sauce, cooking wine, rock sugar, salt, monosodium glutamate, dark soy sauce, braised catfish.

The catfish is washed well, cut into 1-2 cm thick pieces, and marinated 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 salt and better flavor).

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Ginger slices (preferably with old ginger).

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Put oil in a pan and add the sliced ginger when the oil is hot.

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Stir-fry a few times, and when the ginger slices change color slightly, you can put in the marinated fish pieces, and turn them over once halfway.

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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.

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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 in the marinade, 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.

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TipsThe catfish you just bought will have an earthy smell, and usually a lot of fat, our family's practice is to put it in the sink or bucket for more than a week, do not feed, change the water once or twice a day. After a week, the earthy smell is basically gone, and once I raised it for half a month, the body fat is almost consumed, and the meat quality is very good.

Pangasius stewed tofu is delicious to make.

Ingredients: 1 piece of catfish, 1 piece of tofu

Excipients: 2 shallots, 1 garlic, 1 ginger, 5 dried chilies, 20 Sichuan peppercorns, star anise (1), beer (1 can).

Kitchen utensils: soup pots, cooking pots, woks.

1. Wash the catfish after slaughtering.

2. Boil the water, cut the tofu into pieces and blanch it first, then take it out and put it in cold water.

3. Blanch the catfish in boiling water for blanching tofu. Remove and wash the white mucosa on top. Slice the ginger, cut the chili pepper, break the star anise, and cut the green onion into sections.

4. Drain the tofu and set aside.

5. Put oil in the pot, fry the green onions, ginger, garlic, star anise, peppercorns, peppers, and five-spice powder together over low heat until fragrant.

6. Put the catfish in the pan and shake it, do not turn it over with a spatula.

7. Evenly dip the catfish in oil and put in the tofu. Don't move the pan and fry it.

8. Pour in beer, light soy sauce and dark soy sauce and bring to a boil over high heat.

9. Cook on low heat for 20 minutes and add salt.

10. Collect over high heat and add chicken essence to enhance the flavor before cooking. It's best to sprinkle some coriander.

11. Reduce the juice over high heat, and add chicken essence to enhance the flavor before cooking. It's best to sprinkle some coriander.

Tips: 1. It is best not to be too small when selecting catfish. 600-1000 grams is fine. Farmed catfish with eight whiskers, wild four.

2. It is best to throw away the catfish roe and not eat it, and some of the fish sellers will not help you throw it away, and you should remove it when you come back to clean it.

3. The catfish is very slippery to the touch, but after scalding it with boiling water, a layer of white "skin" will appear on the whole body, which is easy to wash off. After washing off, the catfish will not be slippery.

The meat of the catfish is tender and thornless, and it is very delicious when drizzled with sauce after grilling.

Grilled catfish with tofu.

Ingredients: 1 catfish, appropriate amount of water tofu, 1 head of garlic, 1 green onion, 3 slices of ginger, 1 tablespoon of Pixian bean back petal sauce, 15ml of light soy sauce, 15ml of cooking wine, a little salt, a little chicken essence, and an appropriate amount of water.

Method 1After slaughtering the catfish, cut it into 2cm long sections, and fry the tofu until it is slightly yellow on both sides.

2.Put 2 tablespoons of oil in a hot pan, add Pixian bean paste and fry the red oil over low heat, then add green onions, ginger and garlic and stir-fry for a while.

3.Add soy sauce, cooking wine, salt, chicken powder, pour in water and stir well, finally add fish pieces and fried tofu, bring to a boil over high heat, add a lid and turn to low heat and cook for another 10 minutes.

Braised catfish. Ingredients: catfish, ginger slices, green onions, dried chilies, a little Qixian bean paste, vinegar, chopped green onions, chicken essence.

Method 1Heat the oil, add ginger slices, green onions, dried chilies, a little Qixian bean paste, after the fragrance, 2. Pour in the cut fish pieces, add cooking wine and soy sauce, stir-fry a few times, and add a little vinegar after two or three minutes to remove the smell. (Because there is a lot of seasoning sauce added, turn the fish pieces at this time so that several sides come into contact with the juice and absorb the flavor.) ）

3。Stir-fry for about 5 minutes, add water, and the fish is almost halfway through. Catfish is cooked for a long time, and the meat is old. Then add a pinch of salt and a little bit of soup.

4。Simmer over medium heat for 10 minutes, if there is still a lot of juice after 10 minutes, you can turn on high heat to reduce the juice, add chopped green onions, and the chicken essence is out of the pot.

The catfish is gutted, the gill is removed, the mucus on the body is washed, and the qi is cut into appropriate size segments, and put the dao into a basin. Return.

2. Tear the eggplant into strips by hand. Answer.

3. Wash and cut the green onion into sections, wash the ginger and cut into strips, chop the garlic cloves, and wash and cut the coriander.

4. Pour cooking oil into a pot and divide the oil into eight parts.

5Add green onions, ginger, garlic and stir-fry until fragrant, add Sichuan pepper, spices, and cinnamon and stir-fry until fragrant.

6Add an appropriate amount of water to the pot, add light soy sauce, vinegar, cooking wine, add catfish, bring to a boil, add eggplant, add salt, MSG.

7Bring to a boil over high heat, simmer over medium heat, for about 20 minutes, thicken the soup, remove from the pot and put on a plate, sprinkle with coriander.

The best way to make fresh ingredients is steaming, which preserves the flavor and sweetness of the meat. First, prepare a 500g piece of fresh catfish, ginger, green onion, cooking wine, soy sauce, garlic, salt, oil. Secondly, after the catfish is cleaned, you can cut it into pieces or cut the whole flower, marinate it with salt and cooking wine, and set it aside.

Then, prepare the green onions, ginger and garlic, etc., and set aside for later use. After boiling water in a pot, put it in the steaming rack, then put all the ingredients in the catfish, and place the catfish on the steaming rack.