Stewed sea catfish in soy sauce(jiang men hai nian yu )

Stewed sea catfish in soy sauce

Introduction:

"Baidu: sea catfish: commonly known as Langba fish, chuba fish, (Yuguang) fish, Shaguang fish. It belongs to Perciformes, goby suborder. According to the records of food Materia Medica, this kind of fish has the characteristics of "warming, benefiting qi, invigorating yang, strengthening muscles and bones, benefiting blood..." Fish meat has a high content of vitamin A, which can promote the normal metabolism of the skin, keep the skin elastic and tender, and has the magical effect of beauty and beauty. The meat of Silurus asotus is rich in water, with few soft bones. It tastes soft and smooth. It's delicious to stew, braised, fried and make soup. I especially like to eat the head of this fish. It's all cartilage. If you put a head in your mouth, the meat on the bone will be sucked into your mouth, and the bone will be picked out automatically. You can enjoy the feeling of eating fish with a big steamed bread in your hand ••••”

Production steps:

Step 1: 500 grams of sea catfish

Step 2: cut the fish into inch sections, and then cut the fish into flower knives on both sides

Step 3: onion, ginger, garlic, red pepper, ginger sauce, salt, cooking wine, sugar

Step 4: add oil in the pan, heat the oil 50% and add green onion, ginger, garlic and red pepper

Step 5: stir fry seasoning, add ginger sauce, stir fry red oil over low heat

Step 6: add two spoonfuls of sugar and stir fry over low heat for one minute

Step 7: bring to a boil the soup or clear water and add catfish segment;

Step 8: add cooking wine

Step 9: add salt, cover and simmer for 20 minutes

Materials required:

Sea catfish: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Ginger sauce: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Precautions: 1. The body of sea catfish is slippery, so you should be careful when making a flower knife; 2. The sauce must be stir fried in low heat, and it's better to stir fry the oil, and the taste is the best; 3. It's better to stew in low heat, which is more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiang Men Hai Nian Yu