Braised Sea Catfish in Sauce

Name: Braised Sea Catfish in Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sea catfish; Some shallot; Some ginger; Some garlic; Some Red chili; Some Ginger Sauce; Some salt; Some Cooking Wine; Some Sugar

by Jun Meng dark blue

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Baidu:
Sea catfish: common name langba fish, throwing ba fish, (fish light) fish, sand light fish. It belongs to Perciformes, Goby suborders.
According to "Food and Materia Medica", this fish has the effects of "warm the middle and nourish the qi, the main food is to strengthen the yang, strengthen the muscles and bones, and promote the blood vessels..." Promote the normal metabolism of the skin, keep the skin elastic and tender, and have the magical effect of beauty and beauty.

The meat of sea catfish is rich in water, with few bones and soft spines. It has a soft and smooth taste. It is delicious braised, braised, fried, and in soup. I especially like to eat the fish heads, which are all cartilage. I put a fish head in my mouth. , The meat on the bones is sucked into the mouth, and the bones are automatically removed. I really enjoy the feeling of eating a big steamed bun with one hand. A big mouthful of steamed buns and a big mouthful of fish are really good catches.••••••"

Ingredients

500g Sea Catfish
Some Shallot
Some Ginger
Some Garlic
Some Red Chili
Some Ginger Sauce
Some Salt
Some Cooking Wine
Some Sugar

Braised Sea Catfish in Sauce

1. 500g sea catfish

2. Cut the fish into inch pieces, and cut them with a knife on each side

3. Green onions, ginger, garlic, red pepper Ginger sauce, salt, cooking wine, sugar

4. Add oil to the pot, add the onion, ginger, garlic and red pepper

5. Stir-fry the seasonings and add the Gingerle sauce, stir-fry the red oil

6. Add two tablespoons of sugar and fry for one minute

7. Pour into the broth or water to bring to a boil, add the catfish segments;

8. Add cooking wine

9. Add salt, cover and simmer for 20 minutes

Tips:
1. The body of sea catfish is relatively slippery, so be careful when playing with a knife;

2. The sauce must be sautéed on a low heat, it is best to fry the oil, and the taste will be the best;

3. It is best to use a low heat to simmer so that it is more tasty.