Braised catfish in soy sauce
Overview
Baidu: Sea catfish: Commonly known as Langba fish, throwing Ba fish, (fish light) fish, sand light fish. Belongs to the order Perciformes, suborder gobies. According to the "Food Materia Medica", this kind of fish has the effects of warming and replenishing qi, nourishing the yang, strengthening the muscles and bones, and benefiting the blood vessels. It is a good medicinal dietary supplement. The fish meat contains high vitamin A content, which can promote the normal metabolism of the skin, keep the skin elastic and supple, and has the magical effect of beautifying the skin. The meat of sea catfish is rich in water, has soft bones and few spines, and has a soft and smooth texture. It is delicious when braised, braised, fried, or made into soup. I especially like to eat the head of this fish, which is full of cartilage. Put a whole head in your mouth, and the meat on the bones will be sucked into your mouth, and the bones will automatically come out. I really enjoy the feeling of eating a fish with a big steamed bun with one hand. A big mouthful of steamed buns and a big mouthful of fish are really good.••••••
Tags
Ingredients
Steps
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500g sea catfish
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Cut the fish into inch-long sections and cut both sides with a knife
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Onion, ginger, garlic, red pepper ginger sauce, salt, cooking wine, sugar
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Add oil to the pot. When the oil is 50% hot, add onions, ginger, garlic and red pepper
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Stir-fry the seasonings until fragrant, add the Kingler sauce, and stir-fry the red oil over low heat
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Add two tablespoons of sugar and stir-fry over low heat for another minute
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Pour in broth or water and bring to a boil, then add catfish segments;
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Add cooking wine
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Add salt, cover the pot and simmer for 20 minutes
