How to cook catfish

Catfish is a nutritious and mildly inflammatory fish. It contains a lot of protein, which can meet the human body's needs for multiple nutrients. However, when people cook catfish, they always feel that the catfish they make is not as delicious as the ones in the restaurant. In fact, cooking catfish also requires methods and ingredients. As long as these are done well, the catfish will definitely taste good. Today, the editor will also introduce a home-cooked method for catfish, so that everyone can learn how to make catfish delicious.

Catfish stew with eggplant

Catfish stewed with eggplant

600 grams of catfish, 300 grams of eggplant, 30 grams each of onion, ginger, garlic and green pepper, 7 grams of pepper powder, 10 grams of soy sauce, 10 grams of cooking wine, appropriate amounts of salt, MSG and sugar, and 50 grams of bean paste.

Catfish stewed with eggplant

1. When buying catfish, it is best to ask the salesperson to help you process it. After returning home, clean it yourself and cut it into pieces for later use. Cut the eggplant into pieces of the same length as the catfish for later use. Cut the green onion into green onion segments, cut the ginger into slices, peel the garlic and smash it with a knife for later use.

2. Pour oil into the pot and heat it over medium heat. After the oil temperature rises, add onion, ginger and garlic and stir-fry until fragrant. Then add the chopped green pepper and stir-fry until fragrant. Then add soy sauce and cooking wine and stir-fry.

3. After one minute, add the bean paste and sugar, stir-fry for about another minute, add water, turn to high heat, and then add the eggplant and catfish to stew. After boiling, turn down the heat and simmer for about 50 minutes. Add salt and simmer for a while. Then you can turn off the heat and serve on a plate.