Stir-fried Tongs Fish

Name: Stir-fried Tongs Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pincers; Some salt; Some Soy sauce; Some Chicken Bouillon Powder; Some MSG; Some White pepper; Some Wang Shouyi thirteen incense; Some Soy flour; Some Rapeseed oil

by Only the eyes are the most true

5.0 (1)

Favorite

6

Difficulty

Hard

Time

10m

Serving

2

Pincers (qiányú) are the main catfish species in North America. It has the greatest reputation in the aquaculture industry. It is also called the channel catfish, which has the characteristics of thick flesh without thorns, smooth skin and tender flesh, fat and delicious. The nutritious value of the tong fish is extremely high, with the characteristics of large freshness and great tonic. It is usually used to make claypot dishes. It is especially suitable for braising with mustard to bring out its umami taste. The tong fish is delicious and tender when eaten. taste.
In addition to replenishing the spleen and diuresis, it can also ventilate and reduce swelling, invigorate yin and yang, nourish blood and insufficiency, nourish the heart and kidney, reduce swelling, etc., and it has the effects of edema, athlete's foot, backache and soft legs, hemorrhoids, ringworm, scabies, earache, and trachoma. Certain dietary effects, but also beneficial to lactation and blood enrichment, prevention of measles, treatment of chronic nephritis, prevention and treatment of tuberculosis, almost all ages. "

Ingredients

500g Pincers
Some Salt

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Some Soy Sauce

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Some Chicken Bouillon Powder

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Some Msg

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Some White Pepper
Some Wang Shouyi Thirteen Incense
Some Soy Flour
Some Rapeseed Oil

Stir-fried Tongs Fish

1. Separate the head, tail, and thorns from the flesh.

2. Add minced garlic, minced ginger, and sliced fish to marinate, add pepper noodles and soy flour after marinating for ten minutes.

3. Dice green onion, ginger, garlic, pepper, star anise, sana, kimchi, dried chili, green chili, and diced or minced.

4. Add rapeseed oil, and when the rape oil has no scent, put the marinated fish into the oil pan once, until golden brown.

5. Remove and set aside.

6. Leave a little oil in the pot.

7. Add the seasoning prepared in step 3 and sauté until fragrant.

8. Add the tossed fish meat and stir-fry until it gives off a fragrant flavor.

9. Add salt, pepper, thirteen spices in turn, and stir well. Turn off the heat and put the MSG into the pot. (When adding salt, vinegar can be added or not added as appropriate.)