Braised Catfish
Ingredients
- Catfish 450g
- Light soy sauce 2 spoons
- Dark soy sauce 1 spoon
- Oyster sauce 1 spoon
- Cooking wine Appropriate amount
- Sugar Appropriate amount
- Oil Appropriate amount
- Garlic 1 plant
- Old ginger Appropriate amount
Steps
1. This is a catfish, with 4 tentacles on its head, no fish scales, no small fish bones, and its body is full of mucus, which is slippery to the touch.
2. Clean the purchased catfish thoroughly and cut it into sections.
3. Prepare garlic and ginger.
4. Pour water into the pot.
5. Put the catfish into the pot, make sure it is cold water.
6. After boiling, skim off the foam, add the ginger and garlic, and then pour in an appropriate amount of cooking wine.
7. Add the seasonings, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of oyster sauce. The dark soy sauce is used to adjust the color and the oyster sauce is used to enhance the freshness.
8. Add 1 tablespoon of cooking oil (catfish cannot be fried in oil, add more oil during cooking so that the meat will be soft and tender) and then turn the heat to medium to low.
9. When the soup is almost simmering, add sugar to taste, then reduce the sauce over high heat.
10. Finally, sprinkle in the chopped green onions and turn off the heat.
11. The braised catfish with tender meat, salty flavor and rich nutrition is ready to eat.
Tips
- 1. Catfish is a dangerous food, and should be eaten with caution by patients with chronic diseases and sores.
- 2. When cleaning catfish, be sure to remove the eggs, because catfish eggs are poisonous and cannot be eaten.
- 3. Catfish roe is poisonous and must be cooked for a long time before it can be eaten, otherwise it will cause poisoning. The main symptoms are abdominal pain and diarrhea.
