Catfish is a very tasty fish in freshwater fish, its flesh is tender, less thorns, very suitable for families with the elderly and children to eat, there are many rumors on the Internet, saying that catfish mainly rely on eating carrion, and the water of breeding catfish is particularly dirty, personally have seen a lot of catfish breeding base, in fact, there are not so many problems that everyone imagines, but indeed we have antibiotic problems in the breeding process, hoping to attract attention. Teach everyone to make a sichuan authentic garlic roast catfish
First, raw materials
1, fresh catfish meat 150 grams, garlic 50 grams, Pixian watercress 15 grams, green onion knots 15 grams, refined salt 0.5 grams, cooking wine 10 grams, monosodium glutamate 1 gram, soy sauce 10 grams, ginger slices 3 grams, fresh soup 200 grams, water starch 10 grams, salad oil 500 grams
2, the main container: 1 wok, 1 stir-fry spoon, 1 bar plate, 2 seasoning code buckets, a number of seasoning spoons
Second, the characteristics of the dish:
Taste characteristics: strong taste, spicy and delicious
Texture characteristics: Catfish are tender
Color requirements: red and bright color
3. Production steps
1: Wash the catfish and chop into 7 cm long segments. Pick and wash the green onion, cut into 6 cm long knots, shell the garlic and steam until soft.
2, the wok on the high heat, put in the oil to burn to 60% of the oil temperature, put the catfish over the oil heating and fishing out, leave 50 grams of oil in the pot, put in pixian watercress and fry until the oil is red, put in the green onion, ginger slices to fry fragrant, put in the eel segment slightly fried, add fresh soup, garlic, soy sauce, fine salt, cooking wine MSG to burn until flavored, put in the water starch to collect the juice thick, from the pot to plate into a dish.
Fourth, the production of key points
1, catfish saliva should be washed, oil time should be long.
2, Pixian watercress should be fried until the oil is red.
Fifth, key control points
1. Operation style: the action of hooking, the action of holding the stir-frying spoon, the action of serving the pot, the action of turning the pot, and the action of the dish out of the pot.
2. Stage heat characteristics: catfish over oil, watercress fried until the oil is red and shiny, garlic steamed, fired.
3. The amount of condiments: the amount of soy sauce, vinegar, watercress and water starch.
4. Finished product effect and loading method.