How to make a delicious pangasius pink skin?

Wash the catfish, cut it into sections, and prepare the sauerkraut fish pack. First, pour the marinade from the sauerkraut bun over the catfish and marinate for 20 minutes. Stir-fry the ginger slices and onion in a pan with oil.

Then add some sugar and stir-fry the sauerkraut. After a few moments, add an appropriate amount of water. Once the water is boiling, add the marinated catfish and cook for 8 minutes.

After that, pour the flour skin into the pan. Slice the cucumber and place it in a bowl. Finally, put the sauerkraut fish in a bowl with cucumbers.

I think the catfish made in this way is also quite delicious.

This is my favorite dish. I usually slaughter catfish and chop them into chunks; Fresh green and red peppers are also cut into cubes. Put the pot on the heat, pour in the salad oil and heat it, add the garlic and stir-fry until it turns yellow and wrinkled, then add ginger slices, green onions, bean paste and soaked chili powder, stir-fry until fragrant, add the fish pieces and stir-fry slightly, cook into the rice wine, mix in the broth, add refined salt, soy sauce and sugar.

After the heat boils, turn to low heat and simmer for about 10 minutes, then add the flour skin and green and red pepper pieces, move to high heat, add monosodium glutamate, hook in wet starch, and put on a plate until cooked. Of course, try not to push the fish with a spoon when collecting the juice to keep the shape intact. Anyway, for me, this dish is the best thing to make.

I usually wash and cut the catfish into pieces and marinate them in chopped green onions, ginger slices, cooking wine and salt for about 90 minutes, soak the noodles in warm water for about 90 minutes, heat the oil in the wok, and add two spoons of bean paste and garlic to stir-fry the fragrance. Pour in the catfish pieces and stir-fry, add water, dark soy sauce, sugar, salt and simmer for about 10 minutes, then add the flour skin and continue to simmer for 10 minutes, add a little chicken essence, put it in a pot, and then sprinkle with coriander!

Clean and slaughter the catfish into pieces, add an appropriate amount of salt, cooking wine, ginger slices, and green onions to marinate for about half an hour; After stir-frying the bean paste with hot oil (vegetable oil + mutton fat or lard), add garlic (can be more) and continue to fry until the oil is red and bright, then add the stock, then put an appropriate amount of pepper powder and pepper and boil for 3-5 minutes (the garlic cloves are fragrant when cooked), put in the marinated fish pieces and cook for 3-5 minutes, and then put the powder skin together.

Wash the catfish pieces, dip them in dry water, soak the vermicelli in water to soften, slice the onion, put it in the pot and fry it to bring out the aroma, put the catfish pieces into the pot, fry until golden on both sides, soy sauce, sugar, cooking wine, ginger into the sauce, pour the sauce into the pot, simmer the catfish for 10 minutes, and turn 1 time in the middle. Add the vermicelli and simmer for 5 minutes. Then it's ready to come out of the pan.

It's really delicious.

Kill the catfish, cut it into three sections, wash off the mucus on the surface with salt, put oil in the pot, add ginger, garlic, chili pepper and pepper to stir-fry until fragrant, pour in the catfish pieces and fry until the outside is green and slightly yellow, pour in the appropriate amount of brown sugar, add the appropriate amount of dark soy sauce, salt, cooking wine, and gently fry until the fish is colored. Pour in water until the fish pieces are submerged, cook over medium heat for 30 minutes, then add the flour skin until the soup is rich and add monosodium glutamate to serve on the plate.

I think if you want to make delicious catfish noodles, you should first wash the fish and return to Beijing, the best one is to fry it first, then put it in a pot with seasonings such as peppercorns, green onions, and ginger, and put in the scalded noodles in the last few minutes.

After cutting into sections, wrap in starch and fry, add condiments and a small amount of water and simmer; Or add salt and soy sauce to marinate for 1 hour, then air dry for 3 hours, then fry on both sides until golden brown, condiments and a small amount of water to simmer for a while! Of course, you can put in some powder.

To make delicious home-cooked catfish, you need fresh catfish, stewed with tofu and other accessories.

The specific production steps are as follows:

1. Prepare green onions, chop garlic cloves, prepare ginger slices, and cut garlic sprouts into banquet segments.

2. Slice the tofu and cut the catfish into sections.

3. Put cooking oil in the pot, pour in green onions, garlic cloves, ginger slices, Sichuan peppercorns, dried chili peppers, and stir high heat until fragrant.

4. Add the bean paste and chopped pepper, and stir-fry evenly.

5. Pour in water, catfish, tofu and cooking wine.

6. Bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes, then pour in the garlic sprouts.

7. Remove from the pot and serve on a plate.

Notes:1. Catfish is good for medicine and food, and it is best to stew it.

2. The body surface of the catfish with holes is rich in mucus, after slaughtering, put it in boiling water and blanch it, and then wash it with dry water to remove the mucus.

3. Catfish can be used for steaming, stewing, boiling soup, braising soup, making meatballs, etc.

4. When cleaning the catfish, be sure to remove the fish eggs, because the catfish eggs are poisonous and cannot be eaten.

There are many ways to make it, but here are a few!

1. Steamed catfish.

Material. A catfish, green onion and ginger, cooking wine, salt, pepper, steamed fish soy sauce, chicken fat.

Method. 1. Immediately remove the catfish from the water and put it in cold water to wash the mucous membranes on the fish;

2. Cut the head and body of the fish 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 boils, put in the fish and steam for 10 minutes. Pour over steamed fish with soy sauce;

4. Heat another pot and add a spoonful of chicken fat and pour it on the steamed fish.

2. Braised catfish.

Material. Catfish, ginger slices, green onions, dried chilies, a little Qixian bean paste, vinegar, chopped green onions, chicken essence.

Method. 1. Heat oil, add ginger slices, green onions, dried chili peppers, a little Qixian bean paste, and the fragrance will appear;

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 fishiness;

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.

Material. 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 flour water, 6 tbsp oil.

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

2. Prepare the garlic head, 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, soy sauce evenly, put in the catfish and broth and cook together;

3. After the soup is boiled, change to simmer the socks over low heat and cook for 10-15 minutes, the fish body should be turned over, see that it is ripe and sandwiched, 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.

Fourth, the practice of braised catfish.

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 salt and better flavor).

2. Slice the ginger (old ginger is the best), put oil in the pot, and put in the sliced ginger after the oil is hot.

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

4. Fry 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.

5. 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 over high heat and put it on a plate.

Steps for stewed double mushrooms with catfish:Ingredients: 1 catfish, 125 grams of white jade mushrooms, 125 grams of crab mushrooms.

Excipients: 2 shallots, 7 slices of ginger, 3 garlic cloves, 1/2 tablespoon of light soy sauce, 1 tablespoon of chicken essence.

1. Wash the catfish.

2. Put it on kitchen paper to absorb water.

3. Prepare the mushrooms and <>

4. Remove the stems of the mushrooms, break them open, and soak them in water to wash them well.

5. Finely chop the shallots, slice the ginger and slice the garlic and set aside.

6. Preheat the electric baking pan for 2 minutes, then add oil, and put the fish pieces in the pan to fry.

7. Fry on one side and fry on the other.

8. After the wok is heated, give the oil, put the ginger and garlic slices and fry until fragrant.

9. Put the fried fish pieces in the pan.

10. Heat the water.

11. Add mushrooms, cover and simmer.

12. Add light soy sauce.

13. Add chicken essence and stir well, and sprinkle shallots before cooking.

14. Done.

Spicy catfish section with baked flour skin: Raw materials: 250 grams of catfish, 100 grams of gouache skin, 75 grams of oil, 15 grams of cooking wine, 25 grams of soy sauce, 25 grams of sugar, grams of monosodium glutamate, 250 grams of soup, 1 dried chili, a little green onion, ginger, Sichuan pepper, and pepper oil.

Method:1Cut the fish into pieces with a length of 2 cm and a width of 2 cm, cut the flour into slices with a length of 4 cm and a width of 2 cm, chop the spicy and withered pepper with a top knife, cut the green onion into flowers, and cut the ginger into minced pieces.

2.First, marinate the fish pieces in soy sauce.

4.Then add oil to the wok and stir the pan. When the oil is hot, add green onions, ginger and chili peppers and stir-fry, then add seasonings and soup, simmer the fish pieces and powder skin in the pot, simmer until the soup is exhausted, pick off the peppercorns, add pepper oil.

Characteristics: red, fragrant, fresh, spicy.

Catfish pink skin.

Ingredients: catfish, vermicelli, green onion, ginger, garlic, cooking wine, dark soy sauce, bean paste, sugar, salt, chicken essence, coriander.

1 Wash and cut the catfish into pieces and marinate them in chopped green onions, ginger slices, cooking wine and salt for about 90 minutes, and soak the noodles in warm water for about 90 minutes.

2 Heat oil in a wok, add two spoons of bean paste and garlic and stir-fry until fragrant.3 Pour in the catfish pieces and stir-fry.

4 Add water, dark soy sauce, sugar and salt and simmer for about 10 minutes.

5 Then add the flour skin and continue to simmer for 10 minutes, add a little chicken essence6 Put it out of the pot, and then sprinkle with coriander!

Catfish, same as catfish. There are many species, common catfish (earth catfish), largemouth catfish, bearded catfish (pond catfish), leather bearded catfish (Egyptian bearded catfish), Hakka commonly known as pond slippery fish.

Catfish, animalia - Chordates - Chordates subphylum - Radiatae - Catiformes - Catfishes - Catfishes - Catfish - Catfish species. There are a total of 4 whiskers on the mouth, long at the top and short at the bottom, carnivorous, mostly wild, with low requirements for water quality, and can be artificially cultivated. The growth rate is relatively fast, and some varieties can grow to a large size.