Braised catfish with soy sauce
Overview
Catfish can only be found in the rapids and rocks of large rivers. It is extremely rare to see it in lakes and will not be found in streams or weirs. The living waters are generally at least 10 meters deep. In spring and winter, catfish at the mouth of the Yangtze River are fat and tender, which is the best time to taste it. Su Dongpo once wrote a poem praising it: The pink stone head is still boneless, and the snow-white puffer fish does not heal people. The poem describes the special features of catfish: the meat is white and tender, and the skin is plump. It has the deliciousness of pufferfish and crucian carp, but without the toxins of pufferfish and the many spines of crucian carp. Catfish has delicious meat, full color, flavor and high nutritional value, making it a good choice to accompany a banquet
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Ingredients
Steps
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When buying fish, ask someone to kill it.
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If you cut the pieces yourself, you can also use kitchen scissors to cut them.
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Heat oil in a pot, add ginger and stir-fry until flavourful.
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Add garlic and chives and stir-fry until fragrant.
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Add soybean paste, I used two spoons.
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Pour a bowl of water and boil it before adding the fish and a spoonful of sugar to add freshness. When the water was almost dry, I added some extra flavor. The soybean paste has a salty and umami flavor, so I didn’t add any more seasonings. If it’s more flavorful, you can add some chicken essence. Don’t add any more salt.
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Finished product
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Finished product
