Chef Huaiyang cuisine shared the super delicious method of catfish, the fish meat is tender and soft, and the radish melts in the mouth

#Roll It Curious ##吃在中国 #

material:

1 catfish, 1 white radish, 15 grams of garlic, 2 chives, 10 grams of ginger, 1 green garlic, 1 millet spicy.

seasoning:

Rapeseed oil 30 g, lard 20 g, white wine 5 g, light soy sauce 10 g, dark soy sauce 12 g, salt 4 g, chicken essence 1 g, sugar 6 g, white pepper 0.5 g.

method:

1. First, the catfish is slaughtered and washed;

2. Take out the fish bubbles of the catfish and wash them for later;

3. Quickly blanch the killed catfish with boiling water;

4. Gently wipe off the mucus from the catfish with a rag while rinsing;

5. Chop the washed catfish into pieces and set aside;

6. Cut the radish into appropriately sized pieces for later;

7. Tie the chives into knots, slice the ginger with a knife, put on a plate and set aside;

8. Change the millet spicy knife to cut the circle for backup;

9. Cut the green garlic into garlic flowers with a knife and set aside;

10. Heat the pot on the heat and add an appropriate amount of boiling water;

11. Blanch the radish in a pot;

12. After the pot is heated again, add a little lard and rapeseed oil;

13. After the oil temperature rises, sauté the ginger slices, green onion knots and garlic into the pot and stir-fry until fragrant;

14. Then put the catfish pieces into the pan and fry them slightly on both sides;

15. Cook a little white wine;

16. Then drizzle with a little soy sauce;

17. Add an appropriate amount of boiling water;

18. Put a little chili pepper into the pot;

19. Immediately after the boiling of the radish into the pot;

20. Add an appropriate amount of salt, chicken essence, sugar and white pepper respectively;

21. Then soak the catfish in the pot;

22. Cover the pot and bring the water in the pot to a boil;

23. Skim off excess foam;

24. Cover and simmer for 20 minutes;

25. Pick the onion and ginger do not;

26. Add an appropriate amount of old soy sauce into the pot;

27. Add the appropriate amount of garlic again;

28. Thicken the soup while simmering;

29. Out of the pot and put into the dish;

30. Sprinkle with garlic flowers to add flavor.

▲Chef Tips:

1. The water temperature of the hot catfish is controlled at about 80 ° C, too hot will burn the fish meat and burn the rotten skin, affecting the overall beauty of the dish, too cool to remove the mucus on the surface of the fish.

2. Generally the hotel is whole fish cooking, home cooking, not so large pots, so chopped into pieces of cooking can also be.

3. When grilling fish, it is recommended to add some lard to cook it more fragrant, more delicious, and the taste is softer and smoother. The reason is that the fish itself has less fat content, and the addition of lard makes up for this deficiency.

4. Add the garlic again 3 minutes before the final pot, which has the effect of refreshing the incense.