How to make the catfish delicious in the dry pot of Jiuli Piaoxiang

Nine miles of fragrant dry pot catfish practice steps.

After the catfish is knocked unconscious, the gills and internal organs are removed, and the back of the fish is scalded with boiling water. Use a cloth to wipe off the mucus from the fish. cut off the head and tail for other purposes; Chop the fish into pieces about 4 cm large and thick, and put them in clean water to remove the blood.

Add ginger, green onion, rice wine, salt, pepper and soy sauce to a bowl and marinate for about 20 minutes.

Pickled chili peppers and bell peppers, remove the stems and seeds, and cut into knots. Cut the onion into cubes. In addition, remove the ginger and shallots from the pickled fish pieces, and evenly dip each piece of fish with a layer of dry and fine soybean flour.

Put the wok on the fire, pour in the salad oil and cook until it is 60% hot, fry the mermaid pieces until the color is golden brown, and drain the oil when the crispy skin is crispy.

Reset the appropriate amount of oil on the fire, first dry the chili pepper section after heating, after the pepper grabs the fragrance, quickly fry the ginger slices, garlic slices, and pickled chili pepper sections to get the flavor, and then throw the mermaid pieces, cook the rice wine and stir-fry slightly to remove the fishy, and fry the onion pieces and canna to break the raw. Then put beer, broth, salt, soy sauce, sugar, pepper, monosodium glutamate, etc. to roast the fish. When the soup is almost dry.

Pour the red oil with pickled peppers, remove cumin powder, cooked sesame seeds, and crispy peanuts from the pot.

In addition, prepare a hot pot soup marinade, and after the fish is eaten, it will be flushed into the pot and boiled on the fire.

Tips. The catfish must be removed from the slime, and then soaked in water and marinated with flavor to remove its fishy smell. The cooking time should not be too long, so as to maintain the characteristics of the fish crispy, soft and dry aroma.

Kitchen utensils used: Wok.

Cut the garnish and set aside. Soy sauce, cooking wine, ginger ale, vinegar, sugar and a little clear soup are mixed into a bowl of sauce for later use.

Remove the internal organs and gills of the catfish, cut off the head, cut the fish into small pieces and put them in boiling water to remove the mucus.

Put oil in the pan and fry the catfish in the boiling water until lightly browned on both sides, remove and set aside.

Put in the peppercorns and fry until fragrant, add the garlic cloves and stir-fry until fragrant, add the onion, pepper, catfish, and pour in the sauce.

After the soup boils, change to low heat and simmer for about 10 minutes, add salt, turn on high heat to reduce the thickening of the juice, and add chicken essence to start the pot.

The steamed catfish is delicious, and the preparation is as follows:Ingredients: 500 grams of catfish, 1 piece of ginger, 2 green onions, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, appropriate amount of salt.

1. Prepare a fresh catfish, wash the catfish, the catfish is sticky and difficult to wash.

2. Slice the ginger and shred the green onions.

3. Add cooking wine, light soy sauce and salt to the catfish for 5 minutes.

4. Put it on a plate, put boiling water into the pot, and steam over high heat for 10 minutes.

5. Remove from the pan and pour sesame oil.

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).

Fresh catfish: 1500 grams.

Garlic: 3 heads.

Chives: 5 (2 regular green onions are fine).

Sliced ginger: a little.

Light soy sauce: 30ml

Salt: to taste. Cooked sesame seeds: 50 grams.

Lao Gan Ma flavored tempeh: two large tablespoons.

Pickled peppers: 20 pcs.

Ground white pepper: 1 tsp.

Shao wine: 1 tablespoon.

Dried bell pepper: 200 grams.

Sichuan peppercorns: 20 grams.

Method 1: Clean up the catfish, cut it into 2-3 cm segments, and if you think it's a bit big, you can divide it into two.

2. Add white pepper, Shao wine, light soy sauce and salt to the catfish. Marinate for 1 hour.

3. Finely chop the garlic and green onion. (Among them, the garlic I beat with a household stuffing machine, and the effect is good, it is granular, not juice).

4. Prepare two pots, here called A pot and B pot. A Put the bottom oil in the pot (you need to put more), fry the fish that has been marinated and boiled.

5. Take out the fried fish and put it in pot B, note that pot B should sit on a low fire here, and the minimum heat of the household gas stove should be used.

6. Add Lao Gan Ma tempeh, pickled pepper, minced garlic, minced green onion and sesame seeds in pot B.

7. Heat the remaining oil in the pot A, put in the peppercorns first, burst the fragrance, put in the bell pepper, keep stir-frying, soon, the bell pepper becomes dark red, and pour it evenly into the B pot together with the oil.

8. Cover the pot and simmer for 5 minutes, then turn off the heat. Serve immediately.

Tip 1: Green onions, garlic, sesame seeds and bell peppers must be in large quantities, and pickled peppers are fine.

2. The salty taste of the fish depends entirely on the amount of salt used in the salting stage, which you can put in according to your personal taste.

3. Finally, when pouring hot oil, bell pepper and peppercorns into pot B together with hot oil, bell pepper and peppercorns, try to pour all the green onions and garlic in pot B.

4. If you can't buy bell peppers, ordinary dried red peppers are fine.

5. After rubbing the ginger slices in pot B, you can put a little oil in pot A, and then put in the fried fish segments, in order to prevent the fish in pot B from sticking to the bottom of the pot.

6. When you eat at the end, you don't need to change the catfish container, just bring the pot up, and all the bell peppers spread on the upper layer are served.

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. Close the lid and start gurgling 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.