Catfish (lè yú), alias: silver carp, white scale fish, giant salamander, fire scale fish, Cao white fish. Fish in warm water offshore. Fresh meat is delicious and has high nutritional value, and is rich in protein, fat, calcium, potassium and selenium. Catfish is rich in unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis, hypertension and coronary heart disease.

Wash the salted catfish clean, and be careful not to wash off the scales, which is the best. Soak in water for another hour to remove excess salt.

2. Chop the pork belly into pieces, add soy sauce, Shaoxing wine, Jiang Mo, and raw flour to disturb the strength, and break it on the plate several times.

Before putting the fish, spread the meat pie on the plate, sprinkle a spoonful of Shaoxing wine on the fish, add shredded ginger, and finally beat one or two eggs on it.

4. Put the boiling water on the cage and steam it for 20 minutes. Authentic salted catfish with three hugs is perishable and tastes powdery.

It's a home-cooked dish in Hangzhou. Buy minced meat, add some chicken essence, a little sesame oil, cornmeal and a little water (be careful not to put salt, because the fish is salty), wash it, put it in a big bowl (usually a bowl instead of a plate, because soup is served), cut it open and discharge it if it grows, and then spread the mixed minced meat evenly on it. Steam until the water comes out and try the meat pie with chopsticks. It's cooked inside.