Steamed Catfish

Name: Steamed Catfish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A catfish; 1 Red chili; A little and a half Green onions; Some ginger; 1 more spatula oil; 2 spoons Soy sauce; 1 spoon Vinegar

by Lily blossoms (from WeChat.)

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

I have only heard of Qingjiang catfish. I bought it in the group buying group this time. The American channel catfish was shocked when I saw the name. It won't be imported from the United States! I repeatedly asked the group leader of the group buying group. He definitely said that this is the name of the fish. I was afraid of it, so I hurried home to check the information on the catfish, which is the channel catfish, also known as the channel catfish. Habitats, aquatic insects, zooplankton, plant fruits and small trash fish, etc., are native to North America. China was introduced by the Hubei Fisheries Research Institute in 1984. I saw this information, so I can eat it with confidence! Not to mention, this fish has delicate meat and delicious taste. It has only one main thorn and tastes like catfish.

Ingredients

A Catfish
1 Red Chili
A little and a half Green Onions
Some Ginger
1 more spatula Oil
2 spoons Soy Sauce
1 spoon Vinegar

Steamed Catfish

1. Wash the red pepper, remove the seeds, shred, and set aside

2. Wash the green onions and cut them in half, then shred them. Wash the ginger and cut into ginger slices.

3. Soak the chopped red pepper shreds and half of the green onion shreds in warm water and set aside

4. Put the other half of the scallions and sliced ginger in a bowl, set aside

5. Take the fish out of the refrigerator in advance to thaw, use scissors to cut 3 knives on the belly of the fish on both sides, do not cut

6. Cut off this thing from the fish, it should be called a fin!

7. Spread green onion and ginger slices on the plate, then put the fish, put green onion and ginger slices on the fish, put it in the refrigerator for 30 minutes before taking it out

8. The water in the steamer is boiling, put the fish in the steamer and steam for 10 minutes

9. Steam for 10 minutes and then simmer for 5 minutes. Use tongs to remove the fish plate

10. Pour out the steamed water

11. Remove the green onion and ginger slices

12. Place the fish in another plate, squeeze the soaked red pepper and shallots to remove the water, and spread on the fish

13. After the pot is heated, add oil to the oil until the oil smokes, then pour it into the fish dish

14. Suddenly I remembered that the condiments had not been given, so I immediately used vinegar, light soy sauce, and water to make the condiments and pour it into the fish dish. This step was wrong. You should give the condiments first, and then add the oil