Stir-fried fish with claws
Overview
The qiányú is the main catfish species in North America. It has the greatest reputation in the aquaculture industry. Also called channel catfish, it has the characteristics of thick, thornless meat, smooth skin, tender meat, and rich flavor. The nutritional value of the fish is very high, and it is very fresh and tonic. It is usually used to make clay pot vegetables, and it is especially suitable to be braised with pickled mustard to bring out its umami flavor. When eaten, the fish is delicious, tender and smooth, with a unique taste. In addition to tonifying the spleen and diluting water, it can also ventilate and reduce swelling, replenish yin and strengthen yang, nourish blood and deficiency, nourish the heart and kidneys, reduce swelling, etc. It has certain therapeutic effects on edema, athlete's foot, backache and leg weakness, hemorrhoids, ringworm, earache, and trachoma. It is also beneficial for promoting lactation and blood, preventing measles, treating chronic nephritis, and preventing tuberculosis. It is suitable for almost all ages.
Tags
Ingredients
Steps
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Separate the fish head, tail and thorny parts from the fish meat.
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Add the minced garlic and ginger to the cut fish and marinate. After marinating for ten minutes, add pepper noodles and soybean powder and set aside.
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Cut onions, ginger, garlic, Sichuan peppercorns, star anise, kaempferol, pickles, dried chili peppers, and green chili peppers into dices or minced.
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Add rapeseed oil, and when the rapeseed oil has no raw smell, add the marinated fish and toss in the pan until golden brown.
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Remove and set aside.
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Leave a little oil in the pan.
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Add the seasoning prepared in step 3 and stir-fry until fragrant.
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Add the oiled fish meat and stir-fry until fragrant.
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Add salt, pepper, thirteen spices in turn and stir well. Turn off the heat and add MSG. (When adding salt, vinegar may or may not be added as appropriate.)
