Home Braised Sea Catfish
1.
Let’s take care of the sea catfish first. Sea catfish is slippery, so it’s best to bring a non-slip glove to handle it. If you don’t have it, it’s okay. You can rinse it under clean water for a while and scrub it with your hands repeatedly to wash the mucus on the surface. Drop some so that it is easy to catch.
2.
Then use scissors to cut the belly of the fish to remove the internal organs. Because the pot at home is not big enough, we cut it into two sections. If you want to be beautiful, you can go directly to the internal organs without cutting into sections, and clean it for later use.
3.
Finely chop green onions and ginger.
4.
Put an appropriate amount of cooking oil in the pot. After the oil is hot, add the pepper and aniseed to saute, then add the onion and ginger to saute.
5.
Then pour in the right amount of soy sauce and sauté. This step is very important. Fish made without soy sauce will have a heavy soy sauce flavor, which will be like boiled fish in soy sauce. The fish is delicious, even if the fish is made without cooking wine, it will not be fishy.
6.
Then put in the sea catfish, it is best to stir fry, so that the catfish can be more easily tasted, and you will show off your cooking skills, it is a good way to make the fish faster without breaking the fish. .
7.
When the fish is evenly stained with soy sauce, and the oil and water in the pan are almost dry, add an appropriate amount of water, cover the pan and start simmering. This amount of water is not easy to be too much, generally it is almost enough to have the fish. .
8.
Add appropriate amount of salt to taste. Fish made with too much water will be watery and not tasty. Too little water makes it easy to dry the pot. Only the right amount of water can make the soup thick and viscous.
9.
Finally, add a little sugar to freshen and thicken the sea catfish. When the soup is sticky, the stewed sea catfish is ready to be out of the pot.
Tips:
1. When the sea catfish is cleaned, the mucus on the body surface will be slippery, so be careful not to hurt your hands.
2. The soy sauce must be sauteed before adding the sea catfish, so that there will not be a heavy soy sauce flavor, and some are fishy.
3. Domestic stewed sea catfish should pay attention to the amount of water. It is enough to have almost no fish in the pot, not too much, otherwise the stewed fish will be watery and not fresh enough. Stew until the soup is thick and ready to cook.
