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Catfish Sauerkraut and Tofu
Release time:
2018-05-24 15:36
Source:
Ingredients: 1 catfish (about 700g), 150g pickled cabbage, 250g northern tofu, 50g dry vermicelli, 2 chives, 3 slices of ginger, 3 cloves of garlic
Seasoning: 1 teaspoon Jinguanyuan flavor soy sauce (5ml), 1 tablespoon Jinguanyuan cooking wine (15ml), 2 tablespoons Jinguanyuan peanut blended oil (30ml), 1 teaspoon salt (5g)
practice:
1. Remove the internal organs from the catfish, rinse it with running water, drain the water, and cut it into 1.5cm thick fish segments; cut the pickled cabbage into 3cm long sections; cut the northern tofu into 3cm square pieces; wash the chives Cut into 3cm long sections; slice garlic; soak dry vermicelli in warm water until soft.
2. Boil the water in the pot over high heat, add the cut tofu cubes and blanch for 2 minutes to remove the beany smell. Then blanch the catfish segments in boiling water for 2 minutes to remove the earthy smell.
3. Heat the oil in the wok over high heat, add the ginger slices and garlic slices, stir-fry until fragrant, then add the blanched catfish segments, add cooking wine and light soy sauce, continue to stir-fry for 2 minutes, and serve.
4. Take a clay pot, add catfish segments, pickled cabbage segments, northern tofu cubes, and soaked vermicelli. Pour in 2000ml of warm water. Bring to a boil over high heat, then reduce to low heat and simmer for 25 minutes.
5. Add salt to taste, continue to simmer for 5 minutes, and sprinkle with scallions before serving.
Tips:
1. The best catfish weighs about 500-750g. The meat of catfish of this size is delicate. When choosing catfish, it is not advisable to choose gray or black catfish, as these two types of catfish have rough skin and flesh and a strong earthy smell.
2. Because there is a lot of mucus on the surface of catfish, it must be treated well before cooking. You can wash it repeatedly with salt and white vinegar to remove the mucus.
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