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