Fresh catfish
By VicentaLakin
Catfish are rich in proteins and fats, have a better therapeutic effect on the weak and malnourished and have the function of feeding blood, respiration, appeasement and urine. Vapouring catfish not only avoids the smell of ground and oily, but also preserves the beauty of freshwater fish without compromising their nutritional value. At the same time, catfish are small, fine, digestible and fit for all the young and old。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh catfish
1
When you buy fish, let fishmen clean their cheeks, don't open their abdomen, and bring them back for cleaning。
2
Cut the head and the tail。
3
Scratch the contents of the abdomen from the head and keep them intact。
4
from the direction of the fish to the end of the fish, cut to approximately 0.5-1 cm with a knife to ensure continuous abdomen connection。
5
(b) Half an hour (three or four hours in the fridge, if available) of wine, platinum oil, salt, sugar, chicken condensers, vinegar, soy sauce, soybeans, and salt。
6
With a large plate, the bottom of the plate is covered with gingers, onions and garlic, the cut fish is placed on the plate, the fish head is placed in the middle, the fish tail is placed under the head of the fish, and the fish is crushed in one piece and placed in a peacock form。
7
It's empty and it's steamed. It smells early. The fire is evaporated for 7-10 minutes (based on the thickness and size of the fish) and suffocated for 2 minutes after it has been shut down。
8
Be careful with the steamed fish and pour out the steamed soup juice. Scattered onions of ginger in the middle (near the fish head) and decorated with chili, carrot, mustard orchid。
9
It's done by pouring in a proper amount of oil, burning up to 60% of the heat (seen smoke coming out), turning off the fire, placing the oil evenly on fish
10
The finished map appreciates it。
11
The finished map appreciates it。
12
The finished map appreciates it。Fresh catfish Make Tips
One, cut the fish as thin as possible. There's plenty of them. They're pretty. 2. The abdomen of the fish must not be cut, and they may be cut in part before they are carefully trimmed to the abdomen. 3. The fish must not cut open the abdomen to remove the dirty material, but first remove the fish head and clean it from the head. And don't forget to put a little hot oil on the fish, and the hot oil on the ginger。