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How to cook catfish is delicious

There are many ways to make catfish more delicious. Here are some common practices: braised catfish: cut the catfish into pieces, marinate them with salt and soy sauce for a while, then fry them in a pan until golden on both sides, add spring onions, ginger and garlic to stir-fry, pour in the right amount of water and sugar, soy sauce and cooking wine to continue to boil, and finally sprinkle with chopped onions.

Stewed catfish: wash and cut the catfish into sections, add spring onions, ginger, garlic and seasoning to stew, the taste is light and delicious. Roast catfish with garlic: after pickling, the catfish is fried in a pan of oil until golden brown, then add garlic, chili and other seasonings to burn, rich flavor. Stewed catfish with eggplant: stew catfish with eggplant, add seasoning and coriander, taste delicious.

Catfish is a very delicious freshwater fish. here are several ways to make it delicious: steam the catfish: wash the catfish and marinate it with salt, cooking wine and ginger for a while. After boiling water in the steamer, put the pickled catfish in the steamer and steam for 10-15 minutes. After steaming, sprinkle with chopped onions, coriander and shredded ginger, then sprinkle with hot oil to taste.

How to cook catfish delicious

1. Wash the catfish, cut off the fins and tails, drain and set aside. Sprinkle salt and cooking wine evenly on the surface of catfish and marinate for 15 minutes. Add the right amount of salt to the wheat flour and wrap the catfish evenly with a thin layer of wheat flour. Add enough cooking oil to the pan and cook until 70% hot. Deep-fry the catfish in the oil until golden and crispy. Remove and drain the oil.

2. Clean up the bought catfish and marinate them with vinegar and cooking wine; heat the oil in the pan and fry the catfish until golden on both sides; put oil in the pan, add ginger, garlic and scallions, saute until fragrant, add fried catfish, soy sauce, cooking wine and water to boil over high heat; turn to low heat and simmer until the fish is cooked, stir-fry in steamed fish soy sauce and oyster sauce, and sprinkle with chives before coming out of the pan.

3. Cut onions, ginger and garlic and set aside. Cut the catfish into small pieces and put them in a bowl and mix well with the seasoning. After pickling for 30 minutes, put the starch and mix well again. Put oil in the pan. Saute garlic slices and stir-fry catfish for 5 minutes. Spread the bottom of the hot pot evenly. Pour in 300 grams of water and simmer for 5 minutes. Remove from the pan and sprinkle with chili powder and serve.

4. Catfish is liked by many people because of its delicate meat, few thorns and delicious taste. The following methods can be tried: steamed catfish: wash the catfish and cut it into small pieces, add seasoning and marinate for 10 minutes, then steam in a steamer for 10 minutes. Stewed catfish: wash and cut the catfish into sections, add spring onions, ginger, garlic and seasoning to stew, the taste is light and delicious.

5. Catfish is a very delicious freshwater fish. here are several ways to make it delicious: steam the catfish: wash the catfish and marinate it with salt, cooking wine and ginger for a while. After boiling water in the steamer, put the pickled catfish in the steamer and steam for 10-15 minutes. After steaming, sprinkle with chopped onions, coriander and shredded ginger, then sprinkle with hot oil to taste.

Roasted Fresh Catfish's method

First of all, we have to buy a catfish in the market, which can be handled by the stall owner. We should put the fish into a bowl with salt, soy sauce, light soy sauce, cumin powder, pepper powder and so on. Then we will cut the potatoes into strips, the tomatoes and onions, and the lettuce. Set aside. Deep-fry the potato chips in a frying pan until golden on both sides. Stir-fry rice cakes and rice cakes in a frying pan.

Garlic roasted catfish (1) ingredients: catfish, salt, cumin powder, black pepper, sugar, Italian spices (lost incense, oxtail, etc.), garlic, ginger, onions, cooking wine, light soy sauce, five spice powder, 2 incense leaves, cumin powder, cumin powder. (2) practice: wash the catfish, wipe it with kitchen paper, and chop the catfish into pieces. Prepare spices and seasonings, cut garlic, ginger and onions into fines.

Cut a knife from the head of the catfish a little later, and then slit it in to slice the whole piece of meat on one side of the catfish. Then turn the catfish over and slice the clean fish on the other side in the same way. Put tin foil in the baking pan, then arrange 2 pieces of catfish and 1 whole head fish bone next to each other in the baking pan.

Take out the entire baking pan with oven gloves, then carefully turn the 3 fish bones with metal clips, so that the fish skin face up and put back into the oven, bake at 250 degrees Celsius for 7 minutes and finally take out and cut into small pieces or whole plates to cook the delicious ingredients of three braised catfish: catfish, sliced ginger, scallion, dried chili, a little Qixian.

The first method: stewed catfish. Soak the catfish meat in light salt water for about 10 minutes in advance to remove part of the fishy smell. Then marinate with cooking wine, ginger slices, green onions and other seasonings for 20 minutes, then add water to the pot and simmer for 20 minutes. This dish is light and the fish is fresh and tender. The second way: roast catfish fillet. Cut the catfish into thin slices and marinate them with cooking wine, soy sauce, minced ginger and garlic for 30 minutes.

Stewed catfish: first soak the catfish meat in light salt water for about 10 minutes to remove part of the fishy smell. After that, add cooking wine, sliced ginger, onions and other seasonings to marinate for 20 minutes. Next, put the catfish into the pot, add the right amount of water and simmer over low heat for 20 minutes. This dish is light in color and delicate in fish. Grilled catfish fillet: cut the catfish into thin slices and marinate them with cooking wine, soy sauce, minced ginger, garlic and other seasonings for 30 minutes.

The practice of domestic catfish

1. Cool the oil in a hot pan and fry the catfish fillet until golden on both sides. Roasted Fresh Catfish material: 500g catfish, cumin powder, chili powder, salt, minced ginger. Practice:-the catfish is scaled, boweled, boned, washed, sliced and packed on a plate. -mix minced ginger, cumin powder, chili powder and salt well and rub it on the catfish fillet. Preheat the oven to 200 degrees and bake the fillet of catfish on a plate for 10 minutes.

2. Steamed catfish: remove the scales and viscera of the catfish, cut a few knives on the fish and marinate them with salt, cooking wine, ginger and garlic for a while. Add water to the steamer, bring to the boil and steam the catfish for 8-10 minutes. Sprinkle with chopped onions and minced parsley, sprinkle with hot oil. Braised catfish: cut the catfish into pieces, grasp them well with salt and cooking wine, and marinate for a while. Heat the pot with the right amount of oil, stir-fry the ginger and garlic, stir-fry the fragrance, add the catfish and fry until golden on both sides.

3. Braised catfish is a home-cooked dish with good color, taste and taste. First wash the catfish, remove the internal organs and scales, and then cut into sections. Add the right amount of oil to the pan and fry the catfish until golden brown on both sides when the oil is hot. Then add sliced ginger, green onions, cooking wine, soy sauce, sugar and enough water, cover the pot, simmer over medium heat until the soup is thick and the fish is well done. Steamed catfish is a simple and healthy way to cook.

4. Steamed catfish: kill the catfish to eviscerate and marinate it with salt and cooking wine for a while; shred spring onions and ginger and put them in the belly of catfish; put catfish in a steamer, sprinkle shredded spring onions and ginger and steam for 10-15 minutes. Braised catfish: kill the catfish and cut it into sections; cut the onion, ginger and garlic into the pan and stir-fry the fragrance; add the catfish and fry until golden on both sides; add the right amount of water, cooking wine, soy sauce, sugar, salt and light soy sauce, and simmer for 20-30 minutes.

How should I do fried catfish with American specialties?

1. Fried fish: carefully put the catfish fillets dipped in paste into the hot oil, not too much at a time, so as not to lower the oil temperature. Deep-fry until the skin is golden and crisp, usually 3-5 minutes, depending on the thickness of the fish fillet. Drain oil: use a clip to remove the fried catfish fillet from the oil and put it on a kitchen paper towel to drain the excess oil.

2. Main ingredients: a catfish, seasoning: ginger, garlic, dried pepper, salt, monosodium glutamate, cooking wine, soy sauce, thirteen fragrances and cornflour. Stir the cornflour with water, then add other seasonings and mix, then marinate the catfish until it tastes.

3. Catfish can be fried and eaten. When frying catfish, you first need to prepare cornflour. Add an appropriate amount of water to the cornflour and stir well. Then, add the right amount of seasoning, such as salt, pepper, etc., to season. After ensuring that the seasoning is fully mixed, put the washed catfish into the seasoning and marinate. The purpose of pickling is to remove the fishy smell of catfish and to fully infiltrate the seasoning into the fish to improve the taste.

4. Fried catfish (1) prepare catfish. To prepare the catfish for frying, you should first rinse 4 (8 oz) catfish fillets with cold water, then dry them with a paper towel until the excess water is absorbed. (2) make a cornmeal mixture. Mix cornmeal, salt, flour, salt, Creole seasoning, red pepper and pepper in a shallow plate until all ingredients are fully mixed.

5. The steps for frying catfish are as follows: first, prepare the main ingredient, a catfish, and the right amount of ginger, garlic, dried pepper, salt, monosodium glutamate, cooking wine, soy sauce, thirteen spices and cornflour. Then, mix the cornflour with water, add the seasoning, stir well, pour into the catfish, and marinate for a period of time until the seasoning is fully seasoned.

6. fry catfish first of all, prepare the catfish and chop it into 5 cm thick blocks. Next, prepare garlic, red pepper and other seasonings, cut them up. Chives should also be separated, green and chopped. Then, heat the frying pan, add cold oil, add ginger, garlic, white onion and chopped red pepper to stir-fry to taste. Then add the tempeh and stir-fry the flavor over low heat.

Can catfish be fried?

1. Catfish can be fried. Catfish can be fried. Add the right amount of water to the cornflour, stir well, then add other seasonings to taste, marinate the catfish, remove the fishy smell, put it in the oil pan, fry the fish until golden brown, and then fish it up. Put it on a plate and eat.

2. Put the pickled catfish into a cooked oil pan and deep-fry the fish over medium heat until golden brown. Set the plate. The catfish must be pickled long enough to achieve the effect of removing the fishy smell, and the fried fish is fragrant and tender.

3. Catfish can be fried and eaten. When frying catfish, you first need to prepare cornflour. Add an appropriate amount of water to the cornflour and stir well. Then, add the right amount of seasoning, such as salt, pepper, etc., to season. After ensuring that the seasoning is fully mixed, put the washed catfish into the seasoning and marinate. The purpose of pickling is to remove the fishy smell of catfish and to fully infiltrate the seasoning into the fish to improve the taste.

4. Fry the fried catfish and let stand for a while, then pour in the new oil, add the dried pepper and pepper, stir-fry, then pour in the green pepper, stir, then pour in the catfish, add a little salt according to your taste, stir-fry for a while, and add the black pepper.