Huaiyang cuisine chef shared Jiangsu's classic cuisine - white sauce catfish, soft and sticky meat delicate and delicious abnormalities

material:

1 catfish and 2 spring shoots.

seasoning:

Soybean oil 50 g, lard 20 g, ginger slices 15 g, garlic 15 g, chives 3 g, chives 2 g, white wine 6 g, salt 3 g, sugar 1 g, white pepper 2 g.

method:

1. Slaughter and wash the catfish;

2. Blanch the washed catfish in boiling water for a few seconds;

3. Then wash off the mucus on the surface of the catfish;

4. Cut the treated catfish into pieces and set aside;

5. Cut the middle of the spring shoots vertically and peel off the outer skin;

6. Then shoot through the cut section for backup;

7. Heat the pot over high heat and add an appropriate amount of soybean oil and lard;

8. Put the ginger slices, green onion and garlic into the pot and sauté until fragrant;

9. Put the catfish into the pan and fry it slightly;

10. Cook a little white wine;

11. Immediately after pouring an appropriate amount of boiling water;

12. Heat on high heat and burn for 3 to 4 minutes;

13. Skim off the foam;

14. Soak the fish in the pot;

15. Cover, reduce heat and simmer for 15 minutes;

16. Heat another pot and add an appropriate amount of boiling water;

17. Blanch the spring shoots in a pot;

18. Blanch until it is broken and fished out for later;

19. Add 3 grams of salt and 1 gram of sugar to the catfish in turn;

20. Blanch the spring shoots into the pot;

21. Cover again, reduce heat and simmer for about 8 minutes;

22. Pick off the ginger shallots;

23. Sprinkle with a little white pepper;

24. Turn on the heat and collect the soup until thick;

25. Sprinkle a little chives garnish;

26. Remove from the pan and place on the plate.

▲Chef Tips:

1. Catfish are called differently from place to place, some places are called river tuan, long-snouted catfish, etc., now relatively rare, mainly based on aquaculture, catfish do not have fish scales.

2. The fish bubble of catfish is also called fish belly, which is different from other fish bubbles, grows large and fat, is a delicacy in the fish bubble, every time it is cooked well, it is necessary to put this fish bubble on the body of the fish, representing the value of this fish.

3. When the catfish is blanched and washed with mucus, the boiling water temperature should not be too high, 80 to 90 degrees is appropriate, the scalding time should not be too long, controlled within 5 seconds, when flushing mucus, it should be gently scrubbed.

4. It is also possible for small partners without lard to replace it with pork belly.