Hello, everyone Hi everyone Today I'm making a home style dish Braised Catfish with Garlic I chose this kind of garlic Solo garlic is fragrant and delicious This one is the best Make a home style version Add in some other ingredients Now I'll chop up this catfish You can see how many times it got hit in the head when butcher it There's the knife marks You can't hold it without knocking it Yes It took a few solid knocks to knock it out When chopping this catfish We start chopping from the tail You see It's neat and tidy, isn't it? Then here from the tail to this place Don not need to chop agian Just cook it in that size Put them in For those bigger sized Just chop it vertically like this It's getting bigger and bigger Chop its head Turn it over like this Start the chop from the chin One big chop and you're done This fishmonger could do better There are still gills in here Chopped into smaller pieces Good Grab some salt Give it a wash Then pour some beer in Half a bottle should be good Leave the other half for cooking later Scratch and wash it Now put them in here So much slime! This fish is washed and cleaned now You need to cook it right away That means never wash off the fish blood and store it for long time If you leave it there, it will go bad soon Instead, save the fish blood and slime on top of the fish If you put it in the freezer and chill it Its blood has a preservative effect Just like eels, do not leave them out after washing and cleaning It will stink after a short time Give this fish a base taste A little bit salt This salt can't be too heavy Because there are more seasonings later A pinch of white peppercorn powder Then mix it well This action is what we call a "bump" isn't it Mm-hmm I don't know what you call it in your area We call it a bump It called tossing in ordinary Mandarin Hmm We don't call it tossing the wok in Sichuan It's called bump the wok Then add a whole egg Mix it in Then add the same amount as the egg The cornstarch Now it's good That's it 3 jins (1.5 kg) of fish with 1 jin (0.5 kg) of garlic A bit more garlic for aroma Just cut it in half Then prepare some of the Sichuan pickle A piece of ginger And some pickled chilli peppers All chopped up Preparing a piece of firm Tofu The main purpose of tofu is to add more flavour to it I will pan fry the tofu To make it even more fragrant Also add an aubergine From Uncle's farm One is enough Cut it into slices just like tofu I will also pan fry the aubergine It will absorbs all the good flavours Okay, let's start cooking Start the fire You fry the garlic I'll fry the tofu Okay Uncle, here is your garlic Okay Put some oil Here you go All of them? All of them Fry it slowly and make it fragrant I'll fry the tofu For tofu, put some salt in the pan The garlic aroma comes out right away Yes Uncle help me with some oil A bit more oil Oh yo, you're generous Good Be generous Yes, be generous with oil Down the aubergine If the oil amount is low and the temperature is high, it will be burnt Yes Still need more time? I think it's cooked Take your time It's not done yet Cooked Not cooked through Pan-fried aubergine It has to smell like this Good The tofu will stand up to the braising Aubergine won't Hmm Uncle, help me with some more oil Need a bit more this time Come on Good Now fry the fish After this fish goes down Don't move it You can move this a bit The ones don't touch the pan can move For those touches the pan Do not move them at all Just fry it a little bit Use chopsticks to turn it Well The pan is too full The garlic will the base Spread them out a bit Take this for me, Uncle Some of this fish hasn't been fried yet It's okay, just fry it a little bit Okay, pour them in Push it a bit, Uncle Good Spread them out Put the head of the fish on top A little less over there Here? Yes Good First of all, it's the Sichuan peppercorns It's important to put enough peppercorns Okay, once the peppercorns have developed a flavour, add those in Then add the Sichuan bean paste Good Put that The Sichuan pickle Fry the pickle until it was a little dried out Then the pickle flavour will comes out most Down with beer Half a bottle Then add some light soy sauce Some vinegar Vinegar will make this fish more flavorful A bit more aftertaste Then white peppercorn powder Chicken powder A spoon of MSG Good Get ready Spread this tofu on top Then pour this in Then place it here Low heat Will it burn dry if you don't add some water? It won't burn dry, simmer it on low heat Just let it simmer for 15 minutes Start counting when the sauce boils While I will pick some of the "Huo Xiang" Huo Xiang is called Yu Xiang (fish scent) in our area There is big Yu Xiang And small Yu Xiang Take a look at this one, this is small Yu Xiang This stuff come best with fish Don't heat it up, just mix it and eat it fresh Very delicious Uncle, help me to uncover it Let me see if it's ready I'll put in the aubergine when it's ready Oh yo, that smells so good It's a little bit stuck to the bottom It doesn't matter Let's give it a push At this point we add remaining salt Make it slightly saltier Saltiness is important for catfish Good Then give it a mix Aubergine in There is more And this Some Er Jing Tiao green peppers And the young ginger Mix a bit Then let it simmer for two or three more minutes Then it will be ready Okay, Uncle, cover it up Generally speaking, delicious home style food It's hard to make it to the fancy restaurants The look of it is the reason The saying is for a delicious home dish You can not make it beautiful That's the truth Okay The aubergine is also well cooked Good, now sprinkle in the Yu Xiang For this Yu Xiang Add it in for the very last step Mix it when eating You can feel how the flavour comes out immediately No need to put the lid on again Slightly heat already make the aroma out It'w ready to serve Let's eat, Uncle Eat up Call Auntie to eat Good Here we go Try the taste Still boilling Try it while it's hot I watered Yu Xiang last night or it would have dried out The weather is so dry recently So tender It's better to dip it in the sauce to eat, so nice Eat it with Yu Xiang together Eat them all together Look this piece of fish meat This is the best piece Really? Yes So tender Hmm Mine is also very good This pickle is also good Yes The aubergine looks good I'll try the aubergine It's also tasty This piece is also the good stuff Fish fin Good Yu Xiang, pickle, fish comes best together It's so nice, the fish is so tasty This aubergine is also well cooked Yes, it's delicious With a little bit of young ginger and chili pepper Gives a freshness to the fish This garlic is so soft Oh yes Also there is no bad fishy smell at all It flies away It doesn't taste fishy at all You mean bad fishy smell? Yeah, it doesn't have that fishy smell This garlic is very creamy Mmm, garlic is good Yummy Eat more Eat a piece of tofu This is a good way to eat This fish can stand to be cooked Catfish is good Hmm Eh The wind is blowing just right The tofu is soft and the aubergine is soft and the fish is soft Garlic is also soft Hmm This tofu is also nice Okay, that's it for this video Bye bye Everyone can try this at home Bye bye The taste is really good Good flavour Really good to eat The best part is that this dish can be made on an induction stove Really? Yes This dish is really suited for me Very satisfied Hmm The potatoes in here is so good, I ate a lot if them Potatoes? That's garlic Garlic? It's garlic, not potatoes It's so big! Solo Garlic I thought it's potatoes Nice, I always thought it was potato This garlic has a lot of starch in it Oh So it's creamy just like potato Oh That's the reason You're rarely goes outside to try new new things So you can't know I really think it's potato Does it taste like potatoes? They do like potatoes
