How to make the sea catfish delicious and not fishy, how to make the sea catfish delicious

It is easy for novices to learn to make sea-roasted sea catfish in sauce.

Delicious and not fishy.

Sea catfish, no fishy smell, a thorn, delicate and soft meat, like to boil fish bubbles.

Let's try the cakes and soup babies......

Ingredients: 6 sea catfish.

6 slices of ginger and 3 slices of green onion.

Garlic 8 cloves.

Star anise: 2-4 pcs.

Red peppers. Several.

4 pieces of rock sugar.

Wine. 2 tablespoons.

Soy sauce 2 tablespoons.

Oyster sauce 1 scoop.

1 scoop of dark soy sauce.

Vinegar 1/2 spoon It is easy for novices to learn how to make sea-roasted sea catfish in sauce.

When buying fish, let the seller handle it, and it's good to be timid to clean up the fish yourself It's better not to buy too big a strip, small and medium-sized ones are more delicate.

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Preparation Please click to enter **Description.

Heat oil, boil the pot, green onion, ginger, garlic, chili, star anise

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Add cooking wine, soy sauce, and hot water after putting in the fish.

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Add oyster sauce, a little vinegar, rock sugar, shallots, bring to a boil over high heat and simmer.

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Remove from the pan and sprinkle with chopped shallots at the end.

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Tips:

1. Ingredients: two catties of fresh sea catfish, green onion ginger, garlic, red pepper. Star anise, peppercorns appropriate, sugar, vinegar, soy sauce. Cooking wine, chicken essence appropriate.

2. Wash the fresh sea catfish with open intestines and stomachs, wash them with water, control them dry, and set aside.

3. Finely chop, green onion, ginger and garlic. Ready, chili, star anise, seasoning, chicken essence, set aside.

4. Put oil in a cold pan, after the oil boils, add star anise, Sichuan pepper, green onion and ginger, ingredients, chili, sugar, vinegar, cooking wine, and soy sauce. (2 tablespoons of sugar) chili pepper (5) star anise (2). Other appropriate. (I like the color is thick, and the soy sauce is appropriate).

5. Bring the soup to a boil and bubble. Put the washed sea catfish in the pot. You don't need to flip it so that the fish doesn't spoil it. Use a spatula to soak the floater fish in the broth.

6. Fill in the water, and the water will not pass the fish. Add salt. Bring the heat to a boil, about five minutes. After that, change to low heat and simmer for about 15 minutes.

7. After collecting the soup, leave some juice, add garlic and chicken essence, and then put it on a plate. Serve immediately.

The delicious preparation of sea catfish is as follows:Ingredients: 250g of catfish, 2 tablespoons of fresh soy sauce of Weishida sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of bean paste, 1 tablespoon of five-spice powder, half a green onion, 1 piece of ginger, 1 head of garlic, appropriate amount of peanut oil.

Steps: 1. Rub the catfish with salt to dissipate the mucus, rinse with water, cut and drain.

2. Put peanut oil in the pot, boil until it is hot, and fry it in the catfish segment.

3. Fry the catfish segments until golden brown on both sides.

4. Prepare seasonings. In the middle is the stew artifact.

5. Put a little peanut oil in the pot and stir the green onion, ginger and garlic until fragrant.

6. Add the catfish segments and put in the Weishida sauce to be fragrant and fresh.

7. Add other seasonings and stir-fry until fragrant.

8. Put in water to cover the fish segments and cover them. Bring to a boil over high heat, turn to low heat for 20 minutes, collect the thick soup, and serve 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 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 well on one side and on the other side.

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 removing from the pot.

14. Done.

The delicious and non-fishy method of catfish is as follows:

Ingredients: 1 catfish, 1 onion, chives, ginger, garlic, white vinegar, salt, warm water, vegetable oil, Pixian bean paste, pickled red pepper, Sichuan pepper, dried red pepper, 20 grams of oyster sauce, 10 grams of dark soy sauce, 30 grams of light soy sauce, 30 grams of cooking wine, clear soup (water), 1 piece of cinnamon, 1 piece of ginger, 3-5 bay leaves, 3 pieces of angelica, 2 star anise, 3 grams of salt, 15 grams of sugar, 5 grams of monosodium glutamate, 2 grams of pepper, 30 grams of aged vinegar.

1. Remove the internal organs and gills of the catfish and rinse them well. Rinse with 80 degrees warm water, then scrub the epidermis with an appropriate amount of white vinegar and salt to thoroughly remove the mucus and rinse well.

2. Chop the catfish into a thick sedan with a thickness of about 2cm, add enough water and soak for 1 hour to completely remove its blood and earthy smell.

3. Pour in an appropriate amount of vegetable oil, turn on low heat, and fry the Pixian bean paste and soaked red pepper to make the red oil. Turn on medium heat, add Sichuan pepper and dried red pepper and stir-fry until fragrant, add green onion and ginger and stir-fry until fragrant, add 20 grams of oyster sauce, 10 grams of dark soy sauce, 30 grams of light soy sauce, and stir-fry until fragrant. Cook cooking wine to remove the smell, add an appropriate amount of clear soup (water), add 1 piece of cinnamon, 1 piece of good ginger, 3-5 bay leaves, 3 pieces of angelica, 2 star anise, add 3 grams of salt, 15 grams of sugar, 5 grams of monosodium glutamate, 2 grams of pepper, 30 grams of aged vinegar, and bring to a boil over high heat.

4. Finely shred the onion and spread it on the bottom of the pan. Chop chopped green onions, ginger slices, garlic, chopped chives (coriander segments), dried red pepper segments, Pixian bean paste, and pickled red peppers and chop finely. Spread the soaked catfish segments on the surface of the onion.

Move the pan to the heat and pour in the boiling soup that has been covered with the catfish. Simmer on high heat for about 10 minutes, cover, reduce the heat to medium-low and continue to simmer for about 20 minutes until the soup thickens. During this period, cornmeal cakes are made.

Knead well to make small cakes, put them in an electric baking pan, and fry them until golden brown on both sides.

5. Place the fried multigrain ** small cake around the iron pan and simmer for about 5 minutes, so that the multigrain Chunyu ** small cake is full of rich soup. With the help of residual heat, sprinkle with minced garlic and garnish with chopped chives or small pieces of coriander, this classic iron pot catfish is ready. The color is red sauce, the taste is salty and fresh, spicy and sweet, the sauce is fragrant, the fish is delicious, and the nutrition is rich.

01 Remove the internal organs of the sea catfish, clean it, then drain the water, add a little cooking wine, and marinate for a while to remove the fishy smell.

03 Heat the oil in a pan and add ginger, garlic and dried chili peppers to stir until fragrant.

04 Then put the sea catfish into the pot, add a little water, oyster sauce, soy sauce, cover the pot and simmer, braised the sea catfish, wait for the water to boil dry, add a little salt, and you can get out of the pot.