Braised Catfish

Overview

A dish I often eat in front of the university, catfish always gives me the impression of being fresh and tender. Coupled with the aroma of chili, ginger, and garlic, it is really unmatched by other fish.

Tags

• hot dishes
• catfish
• cooking wine
• dried chili pepper
• ginger
• light soy sauce
• old soy sauce
• garlic
• salt

Ingredients

Steps

1. 1 Cut the catfish into sections and marinate with salt for 15 minutes.

   

2. 2 Fry the fish on both sides until lightly browned.

   

3. 3 In another pan, add chili, ginger, and garlic and sauté until fragrant.

   

4. 4 Pour in the fried catfish and stir-fry for a while.

   

5. 5 Add salt, light soy sauce, and dark soy sauce and stir-fry, then pour in cooking wine and simmer for a while. Catfish will usually become oily on its own if it is too oily. If there is oil, don't add water... If it is not oily, you can add 1/3 of a small bowl of water and simmer for a while. When it is fragrant, drain away the water and it is ready to serve.

   

6. 6 Open the pot, put it on a plate and eat deliciously...