Channel catfish with garlic

Channel catfish with garlic

Introduction:

Production steps:

Step 1: cut the channel catfish into small pieces and prepare other raw materials;

Step 2: boil water, add a small amount of oil and salt, add Flammulina velutipes blanching water;

Step 3: add appropriate amount of salt, pepper and a few drops of olive oil to the blanched Flammulina velutipes, and stir well;

Step 4: pad on the bottom of the pot;

Step 5: put proper amount of oil into the pot, add garlic head and stir fry;

Step 6: until slightly scorched, take it out and put it into a small bowl;

Step 7: drain the water on the surface of channel catfish and fry it in garlic oil;

Step 8: fry until the surface turns slightly yellow, then take out and put it into the plate;

Step 9: saute the remaining oil in the pan with scallion, ginger, red pepper, Douban sauce and Douchi sauce;

Step 10: add the channel catfish and stir fry gently;

Step 11: add beer without raw materials;

Step 12: boil over high heat, cover and cook for six or seven minutes;

Step 13: remove the lid, add the freshly fried garlic and cook together;

Step 14: add appropriate amount of salt to taste;

Step 15: collect the juice over high heat until it is thick, and spread the cooked channel catfish in a pot with Flammulina velutipes;

Step 16: finally, sprinkle some scallions on the surface, and the fresh and delicious channel catfish with garlic will be ready.

Materials required:

Channel catfish: 1

Garlic: 3

Flammulina velutipes: 150g

Bean paste: right amount

Douchi sauce: right amount

Scallion: right amount

Shallot: moderate

Ginger slices: right amount

Red pepper: right amount

Beer: moderate

Oil salt: right amount

Note: 1. Prepare raw materials, because garlic is the main ingredient, can not only remove the fishy smell, but also increase the flavor, don't be afraid of more; I see a fish is not much, put in the container is very few, so just match some Flammulina velutipes bottom; of course, you can choose other vegetables, also can not use, remember not cooked to blanch water pretreatment; 2. Garlic must be fried with oil first, until cooked 3. After processing the two main raw materials in advance, stir fry Douban sauce, Douchi and scallion ginger with the remaining oil, saute until fragrant, and then put into the fried channel catfish section; turn it gently to avoid damaging the surface, and then put in beer without raw materials; beer can effectively remove fishiness and freshness, if not, Add cooking wine and proper amount of water; 4. Cover and cook for six or seven minutes. Don't cook the fish too long to keep the fish fresh and tender. At this time, add the fried garlic and cook together. Don't add the garlic too early to avoid too bad cooking. Add the seasoning and bring to a boil until the juice is thick enough. 5. Pour the cooked fish meat into a pot with Flammulina velutipes, and sprinkle some scallions on the surface.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: garlic