I'll cook the catfish
By VicentaLakin
The amino acid composition of fish proteins is very similar to that of human proteins, and fish are watery and fine and easily absorbed into humans. Living in the interior, freshwater fish are always fresher and more expensive than seafish, so the scallop is a common fish species on our table. It's a good thing that all the different cooking methods are delicious, and the meat is very fine, so try the roast, fresh and delicious, and don't want chopsticks。
Recipe Recommendations
- crucian carp art. 1
- vegetable oil 15g
- Jiang 1 block
- shallots 2 pieces
- coriander a little
- soy sauce 3g
- soy sauce 2g
- white sugar 2g
- starch 1g
- salt 2g
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for I'll cook the catfish
1
When the fish was bought, they asked the store to clean it up, and then they took it home and cleaned it up again
2
Scratch the fish with a couple of ginger and a little salt, pick it up for five minutes, then we'll graze the water and dry the fish. Body
3
Put vegetable oil in the pot and get a ginger on the bottom
4
I'll put it in the fish. Don't flip. Fish
5
We'll flip it after a while, and we won't break the skin
6
It's got two golden faces
7
Put the fish on the side of the pot and put the onions in the white
8
Let's fry it a little
9
Bump, fresh water, old smoke, sugar, salt, juice
10
Into the pot, with a lid
11
It's a little watered with starch
12
When you're getting juice, get some starch water. Burn it for a little while
13
DoneI'll cook the catfish Make Tips
The salt of the fish before the frying, the water on the fish before the frying, the vegetable oil in the frying pan to heat up, a piece of ginger on the bottom of the pan to burn in the fish, and the rush not to flip the fish, and then to flip it after the frying, all in order not to break the skin of the fish as much as possible during the frying。