The practice of braised catfish is easy to get started, and it is often delicious.The catfish bone is less flesh, delicate in meat, rich in nutrition, rich in protein, which is suitable for malnourished people."Materia Medica Pickling" wrote: "The catfish is fat and healthy."How to make braised catfish, gourmet get√ from!
The practice of braised catfish
1 sturgeon, 3 shiitake mushrooms, big ingredients, bamboo shoots, dried peppers, ginger, green onions, garlic, edible oil, salt, sugar, soy sauce, vinegar, cooking wine.
Method steps 1. Wash the catfish, control water; the mushrooms are soft, washed, removed, cut half; bamboo shoots are washed, diced; dry pepper, remove the slices and seeds, and cut the small slices;Flowers; ginger slices; minced garlic.
2. Burn the edible oil to 60 % of the heat, put the catfish into the pot slightly, and remove the oil control.
3. Leave oil at the bottom of the pot, stir -fry ginger slices, minced garlic, green onions, large ingredients, dried chili slices, add salt, soy sauce, cooking wine, sugar, vinegar, water, boil on high heat, add catfish, shiitake mushrooms, bamboo shoots, and bamboo shoots,Smil low heat and sprinkle onion.
Practice of rice cooker red roasted catfish
The ingredients are prepared 600 grams of catfish, 1 onion head, 1 garlic head, 50 grams of pickled pepper, 2 grams of fennel, 2 spoons of wine, 1 spoon of old sauce.
Method step 1. Remove the catfish from the refrigerator to thaw, remove the gills and internal organs, drain the water after washing, and draw a flower knife on the surface;
2. Cut the onions and garlic;
3. Put the onions, garlic and pickles in the pot after pouring oil;
4. Add old soy sauce, soy sauce and old wine after fragrance;
5. Boil the soup until half blooming, add the catfish, add an fennel to cover the high heat and cook;
6. Turn the fish lightly once during the firing process, add salt to season, cook until the soup becomes thicker;
7. Sprinkle pepper before the pan, sprinkle a little fennel after it is put.
Tips are scratched on the fish, so that the fish skin has more telescopic space during the firing process, and the fish can make the fish more likely to taste; if the fish is relatively large, light the spatula in the process of roasting fish lightly.Turn the fish body once, it is more likely to burn the taste.
The practice of braised catfish
1 cowonfish, a little vegetable oil, 5 slices of ginger, 2 grains, 2 grains, 1 shallot, older mother tempeh, Douxian Douban sauce, raw soy sauce, 1 tablespoon of raw soy sauce, half a spoon of starch.
Method steps 1. Wash the catfish and scratch a few knives in the fish body and dry the blood.
2. Heat the rice cooker, add a little oil, put in the fish, cover the lid, and fry on both sides.
3. Put the fish, re -heat the rice cooker, put the sliced ??ginger, garlic and a little green onion, pour a little vegetable oil, and cover the lid.
4. Open the lid for about 1 minute. When the oil is hot, scoop 1 tablespoon of tempeh.
5. Pack 1 tablespoon of Douban sauce and cover the lid again.
6. Open it in about 1 minute. Seeing the red oil coming out.
7. Put in the fish, put 1 tablespoon of raw soy sauce, pour 1 bowl of water, cover with a lid, cook for 15-20 minutes, and turn over the middle.
8. Put in the onion section and use a little starch to hook a layer of thin layer. You can enjoy it.

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