Chinese Food
Braised sea catfish in sauce
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Sea catfish. Also known as fat head fish, chuba, (fish light) fish, etc. Commonly known as sea catfish, red fish. A type of sea that can be fished. Siluridae. The body is extended. The front part is wide and flat. The back part is flat. The length is about 50 cm. The back is cyan gray, the ventral surface is white, the mouth is big, the lower position, has three pairs of whiskers. No scales. The dorsal fin and pectoral fin have hard spines. The ventral fin is short and small. The caudal fin is fork shaped. It inhabits the bottom of tropical and subtropical coastal areas, mainly feeds on invertebrates and small fish. It lives in the southeast coast of China. There are more than 800 species of warm temperate small and medium-sized bottom omnivorous fishes belonging to the order perciforme. They are common in shallow water areas along the Yellow Sea and Bohai Sea in China. The head of the sea catfish is big, the mouth is big and the teeth are fine. The eyes are small and the space between the eyes is wide and flat. The shape is sub cylindrical, the front part is thick and the tail part is slightly flat. The body is covered with small ctenophore scales. The skin is smooth and attached with thick mucus. The back is brown gray. The abdomen is milky white. The ventral fins are connected in a round shape. It has the function of suction cup and can fix the body on the stone. The meat of sea catfish is rich in water. Bone
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs and gills of sea catfish and clean the
Step2:Sliced ginger. Sliced shallots obliquely. Put in onion, ginger and garlic in the oil pan. Stir the fragrance with medium and small hea
Step3:Add pepper and seasoning. Continue to stir fry with small and medium heat
Step4:Add sea catfish and fish liver. Fry one side with golden color
Step5:Add cooking wine, rice vinegar, raw soy sauce, old soy sauce and sugar
Step6:Add some boiling water (just submerge the fish). Bring to a boil
Step7:Add some salt and simmer over medium heat until the soup is thick.
Step8:It's fragrant. Braised sea catfish with delicious sauce.
Cooking tips:1. When taking out the internal organs from the belly of a broken fish, be careful not to break the gall of the fish. 2. The skin of the sea catfish is very thin. If you don't pay attention to it, it will break its appearance. So when you fry the fish, you only need to fry one side. Turn it as little as possible. 3. When the pot is covered and stewed, shake the body of the pot frequently so as not to paste the bottom. There are skills in making delicious dishes.
