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1. The scientific name of catfish is long-snouted bass, commonly known as "Jiangtuan", "Baiji", "Fat Head Fish", "Bass Fish". It belongs taxonomically to catfish, cyprinidae, and catfish. Giraffe is a valuable freshwater fish in China, distributed in the Yangtze River system, north to the Yellow River, south to the Minjiang River system.
2, today Lao Liu will share the "spicy wild catfish" home practice, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Catfish, shallots, coriander, old tofu, lettuce, green and red peppers, celery, onions, garlic, ginger, lotus root
4: Cut the shallots into sections and slice the ginger. The catfish is then cut open, the internal organs are removed, the gills are cut off, and then washed. Then cut the catfish into two pieces from the middle, and then put a flower knife on the fish, so that it is easy to taste
5: Then put the processed catfish on the plate and marinate, first add salt, cooking wine, ginger slices, squeeze the shallots out of the shallot juice, and then grasp well with your hands and marinate for 30 minutes
6: Then cut the old tofu into small cubes, cut the lettuce into five cm long strips, cut the celery into sections, cut the onion into strips, shred the green and red peppers, flatten the green and red peppers, cut off the lotus root, and then slice. The garlic is flattened and the parsley is cut into sections
7: Boil water in a pot, first add the old tofu, lotus slices, lettuce strips under the pot and blanch the water. After the pot is boiled, remove all the ingredients and place on the plate
8: After the pot is hot, pour 1500 grams of soybean oil to fry the catfish, then remove the ginger slices and shallots from the marinated catfish. When the oil temperature is 80% hot, put in the catfish, the fried surface is slightly yellow, the skin is crispy, and then the two pieces of catfish are put together in the dish
9: Raise the oil pan and add more soybean oil. First add the shallots, ginger slices, garlic and stir-fry, then add a large spoonful of tempeh oil chili sauce, then add a hot pot base, burn and melt, add a basin of water
10, then start seasoning, first add the appropriate amount of oyster sauce, soy sauce, dark soy sauce, cooking wine, salt two spoons, a little pepper oil, and finally sprinkle pepper, and then boil the soup, then pour the soup on the fish. Sprinkle a layer of cumin powder on the fish segments to add flavor
11: Stir-fry the onion, celery and green and red pepper strips for 2 minutes, then put the sautéed ingredients on the fish and sprinkle with parsley. Finally, put in the solid alcohol heating, while burning and eating, the more you eat the more fragrant, so that a pot of fragrant and spicy wild catfish is ready
12. Catfish individuals vary in weight, generally 1500 to 2500 grams, and a few individuals can reach 10 kg. Su Dongpo has a poem praising "Pink stone head is still boneless, snow white puffer fish is not medicine people." Sending a message to Tiangong and Hebo, why bother begging and water spirit scales. "
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