The first time I saw the Yangtze River white catfish, I bought it home and made catfish with white juice, because of its scary appearance, no one dared to eat it

Today when I visited the vegetable market, I saw a white color fish, no fish scales, the fish body also has spikes, a question to the boss to learn that this is called white catfish, the fish lives in the Yangtze River.

Before this, Xiaobian had never eaten this kind of fish, so he held his curiosity and bought one to go home.

Buy is bought, but how to do Xiaobian also made it difficult, there is no way to start.

Just when I was overwhelmed, a friend told Xiaobian a practice, and today Xiaobian also shared this practice with you.

Fees:

Catfish, shallots, ginger, rock sugar, white pepper, salt, lard, cooking wine, broccoli, water starch, broth.

method:

When the catfish is bought, let the boss help slaughter it.

Boil water in a pot, blanch the broccoli, blanch the water and fish it out.

Re-boil a little hot water and bring to a boil in the shallots, ginger and cooking wine.

Grab the catfish in your hands with a pound or kitchen paper, non-slip, and let go of the water and heat it slightly.

Wash off the mucus on the surface of the fish.

Cut the catfish into smaller pieces.

Pour a little vegetable oil into the pan, add lard and sauté it, then remove the oil residue. (Xiaobian did not buy pork plate oil, so he replaced it with fat meat.) )

Fry the fish.

Cook the cooking wine to remove the fishiness, cover the pot and simmer slightly.

Add the broth and spread the amount slightly over the fish. (If you don't have broth, add water.) ）

Add salt, white pepper, sliced ginger, rock sugar, vinegar, cover and simmer.

Cook for 15 to 20 minutes, open lid and drizzle with the right amount of water starch.

Add a little vinegar before cooking.

Blanched broccoli is placed around the fish, and the dish is ready, and the taste is particularly delicious. If you know other practices, you can also tell the editor that there is no end to learning.