Name: The Practice of Catfish-spicy Temptation
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g catfish; 100g green pepper; 50g lard; 50g Rapeseed oil; Some ginger; Some garlic; Some pepper; Some salt; Some Chicken Bouillon Powder; Some Soy sauce; Some Vinegar; Some White sugar; Some Dried chili; Some chili sauce

The Practice of Catfish-spicy Temptation

by Walk in the garden 6c6fW

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

As a modern young man, he is definitely not spicy or unhappy. The catfish that I uploaded before is homely. Some people left a message to add some heavy flavors. Today I made this "spicy temptation" specially.
The fatty fish is fresh and tender, and it is not easy to soften when stewed. It is easy to cook dishes, and it has only one single thorn without fine thorns. It is also very convenient to eat. Let's take a look at the steps below. "

The Practice of Catfish-spicy Temptation

1. Wash Jiang Tuan, cut green pepper with a hob, slice ginger, this time I used the quick-frozen fatty fish "Qunyuhui", which is cut into pieces, directly thaw and wash the fish saliva before use;

2. Heat the pot, add Chinese pepper and dried chili and stir-fry on low heat (control the heat well, not to fry);

3. Add canola oil and continue to stir-fry for half a minute;

4. Add ginger slices and garlic and stir fry for 1 minute;

5. Add lard and stir fry until the lard melts;

6. Stir-fry the fatty fish in the pan, you can shake the pan, don't turn the fatty fish;

7. Add "Qunyuhui" secret chili sauce, then add a little vinegar, dark soy sauce, light soy sauce, white sugar;

8. Add boiling water, simmer on high heat for 5 minutes

9. 9. Take out the floating dried chili, pepper and floating foam;

10. Add green peppers to the pot and cook slightly, and at the same time put the green peppers on the bottom of the pot;

11. Add a little dried chili as a garnish;

12. Add salt, chicken essence, and cook.

Tips:
1. Use vinegar to remove fishy, and use white sugar to improve freshness;
2. Put more ginger slices, not only can reduce the fishy smell, but also increase the umami taste.