<h1>Grilled catfish with garlic is a representative dish in Sichuan cuisine, because the catfish has few spines, tender meat, heavy fish skin gelatin, and is cooked with garlic with pickled peppers and Pixian watercress, and has a strong and unique flavor. </h1>
Standard finished dish: bright red color, tender meat, salty and spicy, unique flavor.
raw material
Ingredients: catfish 750g
Accessories: garlic 150g
Seasoning: 30g minced chili pepper, 20g pixian bean paste, 15g minced ginger, 30g green onion, 3g salt, 5g sugar, 2g monosodium glutamate, 2g pepper powder, 40g cooking wine, 10g soy sauce, 4g vinegar, 500g fresh soup, 400g water starch, 100g salad oil (1000g)
Practice steps
1. Initial processing; catfish are slaughtered and washed off their cheeks and internal organs.
2. Yard flavor: Mix the catfish with 2g of salt, 20g of cooking wine and pepper.
3. Preliminary cooking treatment; put the catfish in 230 degrees of oil with high heat slag to the tight skin to set the epidermis slightly dry and thick; then lower the garlic into 130 degrees of oil to fry the wrinkled skin, the color turns yellow when the fishing out.
4. Cook; put 50g of salad oil in the pot, heat it to 100 degrees Celsius with medium heat, add minced pickled chili pepper, Pixian watercress, ginger minced and stir-fry red, add fresh soup, cooking wine, soy sauce, sugar, monosodium glutamate, fine salt, catfish, cook for 5 minutes until mature,
Add the catfish and fried garlic to the milk dish; add the original juice to the water starch to hook the second-rate mustard, and then add vinegar, green onion and evenly, and pour into the fish on the plate.
<h1>Key points</h1>
Initial processing; to prevent the bitter gall from breaking, to prevent the fins from hurting the hands.
Oil over; control the oil temperature and time when frying.
<h1>expand</h1>
1. Change of main ingredients: garlic roasted eel, garlic roasted bullfrog, garlic chicken wings, etc.