Braised catfish

Braised catfish

Introduction:

"Catfish is commonly known as pond lice. Catfish is a kind of benthic carnivorous fish, mainly preys on small fish, shrimps, aquatic insects, etc.; it is warm and sweet in nature, and belongs to the stomach and bladder meridian; catfish is a good product for lactation, and has the functions of nourishing yin and blood, tonifying middle Qi, appetizing and diuresis. It is a necessary food for women's postpartum dietotherapy, and stewing is the best choice; the best eating season is between mid spring and mid summer. "

Production steps:

Step 1: wash the catfish and cut into pieces.

Step 2: Oil 80% hot, deep fry catfish until golden on both sides, take out and set aside.

The third step: keep the bottom oil in the pot, then add wine, soy sauce, vinegar, Baijiu, salt and sugar to boil.

Step 4: after boiling the sauce, pour in 2 bowls of water (about 800ml) to submerge the fish.

Step 5: after boiling, add the deep fried catfish, then add chicken essence, and bring to a boil.

Step 6: bring to a boil, turn to medium heat and simmer for about 15 minutes.

Step 7: 15 minutes later, when the water is about 1 / 3, it's almost ready. By this time, the fish is delicious. Put in a little garlic to improve the taste before leaving the pot.

Step 8: put the fish on the plate. No fish on the plate. As long as the fish is delicious, ha ha.

Materials required:

Catfish: 1

Cooking wine: 50ml

Soy sauce: 10ml

Vinegar: 20ml

Baijiu: 5ml

Salt: 3 teaspoons

Sugar: 2 teaspoons

Chicken essence: appropriate amount

Minced garlic: right amount

Note: when cleaning catfish, be sure to remove the eggs, because catfish eggs are poisonous and cannot be eaten.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh