How can you eat catfish? How do you eat catfish?

Preparation of stewed catfish: 1Tear the lower lip of the fish, remove the internal organs, wash them, and chop them into four large sections.

2.Shred the green onion and ginger and slice the garlic. 3.

Heat the pot and add soybean oil, when it is hot, put in the green onion and ginger shredded pot, add fresh soup (or boiled water), put in the chopped fish segment, add refined salt, rice vinegar, sugar, pepper water, change to slow heat after boiling, until the fish is cooked and the soup is fresh, add garlic slices and monosodium glutamate, you can.

Of course, the catfish is steamed and eaten well, not only fresh, but also very nutritious. It's also good to eat when cooked. Light cooking methods can retain the umami of catfish, especially wild catfish, not only the umami is sufficient, but also the meat is tender, you can put some ginger and shallots or cooking wine to remove the smell.

Iron pot catfish Catfish stewed tofu Catfish stewed eggplant.

There is a saying in the Northeast: Catfish stewed eggplant, support the old man

Trouble, thanks!

Catfish to make spicy fish. What's going on!!

Catfish stewed eggplant, strangled the old man.

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.

It can be steamed, stewed, fried, stewed, boiled, boiled, etc. Catfish is rich in nutrition, rich in protein, fat, sugar, calcium, phosphorus, iron and other nutrients, and the meat is tender, with few fish bones, easy to digest, and can be eaten by the general population.

The raw materials of steamed catfish include fresh catfish, garlic and ginger slices, shallots, salt, cooking wine, soy sauce, edible oil, etc.

The more distinctive characteristics of catfish are the lack of fish scales on the whole body, the mucus on the body surface, the flat head and wide mouth, the dorsal fin is small, and the upper and lower jaws have 4 whiskers.

Catfish, also known as bearded fish, pond fish, etc., is a carnivorous fish, which generally lives in stone crevices near the banks of rivers, deep pits in soil or stone caves, and slow-flowing waters.

Catfish is edible. The reason why so many people have this question is understood is because in the early years, a kind of catfish native to African tropical fish was introduced to China, this catfish is omnivorous and partial saprophagous fish, and has a strong ability to adapt to the environment, so it often grows in a more suitable environment, but it is indeed edible.

It is reported that the scientific name of African catfish is leatherbearded catfish, this kind of catfish breeding environment is not good if the earthy smell will indeed be very strong, but in fact, its disease resistance is very strong, rarely use medicine, and grow rapidly, as an economic fish species quickly occupied the market.

There are TV stations that have done interviews, and many people are misled by this kind of catfish, resulting in a very bad impression of catfish, in fact, there are many catfish in my country, and the taste evaluation has been very good since ancient times.