Garlic Watercress Catfish

Name: Garlic Watercress Catfish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 420g catfish; 15g oil; 1g salt; 3g Soy sauce; 100g garlic; 30g onion; 20g ginger; 25g Rice wine; 4g starch; 15g Pixian Doubanjiang

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I was young, I liked the fish my mother burned the most, not only because the old man made it carefully, but also because the fish I chose were all wild fish caught by my father himself.
Catfish do not hunt after the winter, and spend the winter lurking in deep waters or caves. If there is nothing to invade, it generally does not swim. It starts to move and forage in spring, and the appetite is quite large. Haha, it’s not that it’s gluttony, how could it hit my dad’s hook~~~
Catfish, also known as clarias carp, slimy fish, pond lice fish, raw larvae. The distinctive feature of this fish is that it has no scales, mucus on the surface of the body, a flat head and a broad mouth, and four beards on the upper and lower jaws. Catfish is not only rich in nutrients like other fish, but also has tender meat, rich flavor, few spines, appetizing, and easy digestion. It is especially suitable for the elderly and children.
The garlic-flavored watercress catfish is delicious, smooth and tender, fragrant and attractive, slightly spicy and palatable.

Garlic Watercress Catfish

1. Get ready for new live wild catfish.

2. Prepare garlic sprouts onion and ginger.

3. Get ready soy sauce, soy sauce, rice wine and Pixian bean paste.

4. Clean up the catfish and cut into small pieces for later use.

5. Heat the oil in the pot and pop the ginger slices.

6. Set aside the ginger, pour in the catfish and fry for a while.

7. Fry until the fish is white, set aside.

8. Pour the remaining oil in the pot, add onion and garlic slices and fry to create a fragrance.

9. Add Pixian bean paste.

10. Fried red oil.

11. Pour in the fried catfish.

12. Cook into the rice wine.

13. Add the dark soy sauce; shake the wok and stir well.

14. Add appropriate amount of cold water and simmer for 5 minutes.

15. Prepare the starch, mix well with an appropriate amount of cold water and set aside.

16. Pour the garlic seedlings into the pot.

17. Pour in the light soy sauce.

18. Stir in starch juice, thicken the thick gorgon.

19. Shake the pot so that the pieces of catfish are evenly coated with the soup and then put on the plate.

Tips:
1. The meat of the catfish is tender and does not need to be fried for too long.
2. The taste is up to personal preference, and you can also cook with your favorite seasonings.
3. Add starch juice, don't turn it right away, cook for a while, let the starch juice gelatinize better, and coat the dishes.