How to make catfish? Preparation of catfish fish

Braised catfish. Ingredients:

Catfish, green onions, ginger slices, sugar, salt, cooking wine, soy sauce, rice vinegar, bay leaves, spices, five-spice powder, chili noodles.

Method: 1. Wash the catfish and cut it into small pieces (because the skin of the catfish is sticky and slippery, you can let him clean it up and cut it into sections in advance).

2. Heat the oil in the pot, add the ingredients and a little chopped green onion, then pour in the soy sauce, cooking wine, sugar and rice vinegar.

3. Pour the catfish into the pot and stir-fry, then add water (no more than half of the fish).

4. Then add green onions, ginger slices, bay leaves, five-spice powder, and chili noodles.

5. Cover and start simmering over medium heat...Halfway through, lift the lid and add an appropriate amount of salt.

6. After the soup is basically harvested, sprinkle with coriander.

Iron pot catfish. Ingredients:

1 fresh catfish, about 750 grams, 25 grams of Pixian bean paste, 25 grams of pickled chili pepper, 30 grams of shredded pepper, 25 grams of tomato paste, 30 grams of garlic, 15 grams of coriander, refined salt, pepper, cooking wine, dark soy sauce, monosodium glutamate, oyster sauce, sugar, white vinegar, sesame oil, red oil, fresh soup, water starch, salad oil.

Method: 1. First knock the catfish unconscious, then use chopsticks to wring out the internal organs from the mouth, chop off the head and tail for it, wash it, cut the catfish from the back into the knife, but make the abdomen connected to a wooden comb, and then cut the fish body into 3 cm long segments; Pixian bean paste and pickled pepper are finely chopped; garlic cut rice; Chop the coriander;

2. Put the wok on the fire, put in the salad oil and heat it, add the Pixian bean paste, soak the chili pepper and fry it well, then add the tomato sauce and oyster sauce and fry well, add the catfish segment, cook the cooking wine, turn it over evenly, mix it with fresh soup, add refined salt, pepper, dark soy sauce, sugar, white vinegar, sprinkle in shredded pepper, boil over high heat, turn to low heat and simmer until thick, add monosodium glutamate, and use a little water starch to thicken the pot;

3. Put the pot on the heat again, add a little salad oil, sesame oil and red oil to heat, add garlic and coriander and stir-fry until fragrant, and pour it on the catfish in the hot iron pot to serve.

Key to operation: 1. It is better to weigh about 500 750 grams of catfish, and it is not advisable to choose gray or black catfish, because the skin and flesh of these two catfish are rough and the earthy smell is heavier;

2. The internal organs of the catfish are taken out of the mouth in order to keep the shape of the fish body beautiful, and when the fish body is cut into segments, the size should be kept as uniform as possible;

3. When cutting garlic, it is best to cut it with a knife, rather than chopping it with a knife, to ensure that the garlic is fragrant;

4. Pay attention to the heat when firing, so as to keep the catfish shape intact;

5. Don't have too much soup when cooking, it is advisable to just submerge the raw materials, and it is best to mix the soup at one time, and it is not appropriate to add soup halfway.

Garlic catfish. 3 pieces of catfish, 1 bowl of garlic, 2 tsp minced garlic, 1 tbsp minced ginger, 1 tbsp chopped green onion, 2 tbsp spicy bean paste, 2 tsp salt, 1 tbsp sugar, 1 tsp monosodium glutamate, 2 tbsp soy sauce, 3 tbsp vinegar, 2 bowls of broth, 1 tbsp white powder water, 6 tbsp oil.

1. Wash the catfish and cut 4-5 knives on the back;

2. Prepare the garlic, heat the oil in the pot, fry the garlic and garlic until fragrant, then add the minced ginger, spicy bean paste, salt, sugar, monosodium glutamate, and soy sauce evenly, and then add the catfish and broth to cook together;

3. After the soup is boiled, simmer over low heat for 10-15 minutes. The fish body should be turned over, see that it is ripe and sandwiched out, put chopped green onion and chili oil in the pot and stir-fry a few times, then thicken it with too white powder, add some vinegar before getting out of the pot, and pour it on the fish.

(1) Steamed catfish:

Ingredients: 1 catfish, green onion and ginger, cooking wine, salt, pepper, steamed fish soy sauce, chicken fat.

Method:1If the catfish is scalded in the water, it will be taken out and put in cold water immediately to wash the mucous membranes on the fish;

2.Remove the head and body of the fish, cut it with a flower knife, add a spoonful of cooking wine, salt, pepper, green onion and ginger, and marinate for 10 minutes;

3.After the steamer is boiled, put in the fish and steam for 10 minutes. Pour over steamed fish with soy sauce;

4.Heat another pot with a spoonful of chicken fat and pour over the steamed fish.

2) 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 chili peppers, a little Qixian bean paste, and the fragrance will come out;

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;

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 little 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.

3) Garlic Catfish:

Ingredients: 3 pieces of catfish, 1 bowl of garlic, 2 tsp minced garlic, 1 tbsp minced ginger, 1 tbsp chopped green onion, 2 tbsp spicy bean paste, 2 tsp salt, 1 tbsp sugar, 1 tsp monosodium glutamate, 2 tbsp soy sauce, 3 tbsp vinegar, 2 bowls of broth, 1 tbsp white powder water, 6 tbsp oil.

Method: 1. Wash the catfish and cut 4-5 knives on the back;

2. Prepare the garlic, heat the oil in the pot, fry the garlic and garlic until fragrant, then add the minced ginger, spicy bean paste, salt, sugar, monosodium glutamate, and soy sauce evenly, and then add the catfish and broth to cook together;

3. After the soup is boiled, it is changed to simmer over low heat for 10-15 minutes, the fish body should be turned over, and it should be sandwiched out when it is cooked, and then put chopped green onions and chili oil in the pot and stir-fry a few times, and then thicken it with too white powder, add some vinegar before starting the pot, and pour it on the fish.

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.

After frying, stew with tofu, best.

The best thing to eat is still sauerkraut catfish, you try it.

How do you make fish and catfish? Steamed ones are the best.

Catfish tofu.

Ingredients: 1 catfish, 2 pieces of tofu (sliced), 4 slices, 2 tablespoons salad oil, 1 soy sauce, 2 bowls of sugar, 2 teaspoons.

Method: 1Remove the gills and internal organs of the catfish, scrape off the mucus, and cut into 4-5 sections.

2.Stir-fry the ginger slices until boiling, pour in (1) ingredients and cook until bubbly, pour in 2 bowls of water, then put the fish pieces and tofu in, and cook over low heat until half a bowl of water remains.

Garlic catfish. 500 grams of catfish, 100 grams of garlic cloves, soy sauce, Shao wine, salt, pepper, chicken powder, appropriate amount of water, 40 grams of green onion and ginger.

1. Wash the gills and internal organs of the catfish, blanch them in boiling water, wash off the white mucous membrane on the surface of the catfish, and cut them into large sections for later use.

2. All halves of garlic cloves; Cut the green onion into pieces and slice the ginger.

3. Start the oil pan, put the oil to heat, put in the garlic clove when the oil temperature is low, fry until the surface of the garlic clove is wrinkled, add the green onion and ginger slices to stir until fragrant, put in the catfish, appropriate amount of water, chicken powder, soy sauce, Shao wine, salt, vinegar, and burn until the fish is cooked and flavorful, and it is ready to cook.

Boiled catfish Slice ginger and garlic and put them in the same bowl with watercress, dark soy sauce and sugar; Cut the dried chili peppers into pieces and put them in the same bowl as the Sichuan peppercorns; Cut the green onion into sections. Cut the belly of the fish, wash all the attachments in the belly, cut it into small pieces and mix it with salt to taste. Put cooked oil in the pot and cook until it is hot for five minutes, add dried chili peppers and peppercorns and stir-fry until fragrant, add ginger, garlic slices, bean paste, dark soy sauce and sugar and stir-fry slowly over low heat, stir-fry until cherry-colored, and then add soup or water.

After boiling on high heat, change to low heat and boil for about 5 minutes, pour in the fish pieces and cook for about 10 minutes. Add crispy chili pepper, Sichuan pepper powder, monosodium glutamate, green onion segments, stir well and serve. Garlic catfish Wash the catfish and change the flower knife, heat the oil in the pot, fry the minced garlic until fragrant, then add the minced ginger, spicy bean paste, salt, sugar, monosodium glutamate, soy sauce evenly, put in the catfish and cook, after the soup is boiled, change to low heat and simmer for 15 minutes.

The body of the fish should be turned over, and when it is ripe, it should be sandwiched out, add some vinegar, and pour it on the fish.

How to make the best catfish? The rural woman stewed catfish in a big iron pot, and she drooled greedily out of the pot.

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

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.