CATDOLL : CATDOLL: How to cook catfish

1. How to cook catfish

Catfish is a food that can cause allergies, and people with chronic diseases or sores should eat it with caution.

Braised Catfish

Material

Catfish, ginger slices, scallion, dried chili pepper, a little Qixian bean paste, vinegar, chopped scallion, chicken stock

practice

1. Heat oil, add ginger slices, green onion, dried chili peppers, and a little Qixian bean paste. When the aroma comes out,

2. Pour in the cut fish pieces, add cooking wine and soy sauce, stir fry for a few times, and add a little vinegar after two or three minutes to remove the fishy smell. (Because a lot of sauce has been added, turn the fish pieces over at this time to let several sides come into contact with the sauce and absorb the flavor.)

3. Stir-fry for about 5 minutes, add water until the fish is half covered. If the catfish is cooked for too long, the meat will become tough. Then add some 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 up the heat to reduce the juice, add chopped green onions and chicken stock and serve.

Spicy Catfish

Material

1 catfish (weighing about 1500g, use authentic catfish from Qiuxi River in Zizhong). Seasonings: 50g pickled cabbage, 50g pickled pepper, 50g pickled ginger, 30g garlic, 20g dried chili, 10g chicken powder, 5g MSG, 30g starch, 8g salt, 15g dried Sichuan pepper, 20g Pixian bean paste, 5g coriander, 8g scallions, 10g wet starch, 500g broth, 500g mixed oil (chicken oil and peanut oil in a ratio of 1:1).

practice

1. Kill the catfish, clean the blood and cut it into 2 cm wide pieces, add starch and salt to season, and marinate for 15 minutes; chop the Pixian bean paste; wash the kimchi and pickled ginger and cut them into 0.2 cm thick slices; wash the pickled pepper and cut it into small pieces; wash the shallot and cut it into chopped green onions.

2. Put the mixed oil in a wok, heat it to 50% hot, add the marinated catfish pieces and fry on low heat for 1 minute, remove and drain the oil; leave 50 grams of oil in the wok, heat it to 70% hot, add kimchi slices, pickled pepper segments, pickled ginger slices, chopped bean curd, dried peppers, dried chili peppers, and single garlic and stir-fry on low heat for 2 minutes until fragrant, add catfish strips and broth and simmer on low heat for 20 minutes, add chicken powder and MSG to season, then thicken with wet starch, serve after removing from the wok, sprinkle with chopped green onions and coriander.

Characteristics of this dish: spicy, numbing, tender, fresh and fragrant.

Catfish with pickled mustard greens and tofu

The soup is fresh and delicious, with a natural sour taste, and the fish and tofu are soft and tender. A warm stew can be eaten with wine or as a side dish, and it warms the stomach when eaten hot. Calorie label: This dish has 231 kcal/person

Material

1 catfish (about 700g), 150g pickled cabbage, 250g northern tofu, 50g dried vermicelli, 2 shallots, 3 slices of old ginger, 3 cloves of garlic, 1 teaspoon (5ml) soy sauce, 1 tablespoon (15ml) cooking wine, 1 teaspoon (5g) salt, 2 tablespoons (30ml) oil

practice

Remove the internal organs of the catfish, rinse it with running water, drain and cut it into 1.5cm thick pieces. Cut the pickled cabbage into 3cm long pieces. Cut the northern tofu into 3cm square pieces. Wash and clean the chives and cut them into 3cm long pieces. Slice the garlic. Soak the dried vermicelli in warm water until soft.

Bring water to a boil over high heat, add the chopped tofu cubes and blanch for 2 minutes to remove the beany smell. Then blanch the catfish pieces in boiling water for 2 minutes to remove the earthy smell.

Heat the oil in a wok over high heat, add ginger slices and garlic slices, stir-fry until fragrant, then add the blanched catfish pieces, add cooking wine and light soy sauce, continue to stir-fry for 2 minutes and serve.

Take a clay pot, put in catfish segments, sauerkraut segments, northern tofu cubes, and softened vermicelli, pour in 2000 ml of warm water, bring to a boil over high heat, then simmer over low heat for 25 minutes.

Add salt to taste, continue to simmer for 5 minutes, and sprinkle with chopped green onions before serving.

Tips

Catfish weighing about 500-750g is the best, as the meat of catfish of this size is delicate. When choosing catfish, it is not advisable to choose gray or black catfish, as these two types of catfish have rough skin and flesh and a strong earthy smell.

Because there is a lot of sticky juice on the surface of catfish, it must be processed before cooking. You can rub it repeatedly with salt and white vinegar to remove the mucus.

Homemade Boiled Catfish

Material

Catfish, vermicelli, dried chili pepper, red chili pepper, Sichuan peppercorn, cooking wine, white pepper powder, meat tenderizer, chicken stock, onion, garlic, oil, salt

practice

Wash the catfish, cut it into pieces, add cooking wine, a little tenderizer, white pepper and salt and marinate for 20 minutes

Soak the vermicelli in boiling water and set aside

Heat oil in a pan, add two scallions, four garlic cloves, a large amount of dried chili peppers, red chili peppers, and Sichuan peppercorns, and sauté until fragrant.

Add salt, add boiling water, and then add the marinated catfish pieces and vermicelli

Finally add chicken stock and wait until boiling.

2. What should I do if catfish tastes too fat? How should I choose fish when buying it?

Generally speaking, the so-called catfish bought in the market are bearded catfish, which are completely different from the real catfish. Bearded catfish are generally fatter. You can choose to buy ordinary native catfish. The difference is: bearded catfish have 3-4 pairs of whiskers, while native catfish have fewer, only two pairs.

I hope my answer is helpful to you

3. In the catfish effect of enterprise management, what conditions are required for the selection of catfish?

The catfish effect is to take a means or measure to stimulate some enterprises to become active and actively participate in the market competition, thereby activating enterprises in the same industry in the market. Its essence is a negative incentive, which is the secret to activating the workforce.

4. How to choose the fishing spot when fishing for catfish in a reservoir?

Catfish are carnivorous fish that like to eat fish and shrimp and various amphibians or insects that fall into the water. They like dark places and swim slowly. So if you want to catch catfish, you have to find a fishing spot with hidden terrain.

If you are fishing for catfish in a reservoir, you can choose a small river with a narrow, turbid and weedy surface. This kind of place meets the living habits of catfish. There are also bridge holes, mudflats and other places with complex terrain, which also meet the feeding needs of catfish. Choosing fishing spots in these places often yields good catches.

If you have more questions about fishing, you can go to the Lingdong community, where many experts share fishing-related knowledge and skills, and you can interact and communicate.