Braised Catfish

Name: Braised Catfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece catfish; 50ml Cooking Wine; 10ml Soy sauce; 20ml Vinegar; 5ml White wine; 3 teaspoons salt; 2 teaspoons Sugar; Some Chicken Essence; Some Minced garlic

by Silver Moon Flying Snow

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Catfish are commonly known as pond lice. Catfish is a bottom-dwelling carnivorous fish. The prey objects are mostly small fish, shrimps, aquatic insects, etc.; it is warm in nature, sweet in taste, and belongs to the stomach and bladder meridian; catfish is a good product for lactation, and nourish yin and blood , Tonic, appetizing, and diuretic, it is a must-chosen food for women's postpartum diet therapy. It is most suitable for stewing; mid-spring and mid-summer are the best eating seasons. "

Ingredients

1 piece Catfish
50ml Cooking Wine
10ml Soy Sauce
20ml Vinegar
5ml White Wine
3 teaspoons Salt
2 teaspoons Sugar
Some Chicken Essence
Some Minced Garlic

Braised Catfish

1. Wash the catfish and cut into pieces for later use.

2. The oil is 80% hot, and the catfish is fried until golden brown on both sides, remove and set aside.

3. Leave the bottom oil in the pot, add cooking wine, soy sauce, vinegar, white wine, salt, and sugar in turn, and bring to a boil on low heat.

4. After the sauce in the pot is boiled, pour 2 bowls of water (about 800ml) to submerge the fish.

5. After the water is boiled, add the fried catfish, then add the chicken essence, and turn on high heat.

6. After the high heat is boiled, turn to medium heat and simmer for about 15 minutes.

7. After 15 minutes, when the water volume is about 1/3, it is almost ready, and the fish is already tasty. You can add a little minced garlic before serving to enhance the flavor.