Accessories: 400g quail eggs, 25g winter bamboo shoots, 25g green peppers and 25g green onions.
Seasoning: 50 g of peanut oil, 25 g of sesame oil, 4 g of salt, 2 g of monosodium glutamate, 80 g of tomato sauce, 60 g of starch (corn), 40 g of cooking wine, 20 g of ginger and 0/5 g of onion/kloc.
The characteristics of flat-pan catfish: bright red in color, moderate in saltiness and slightly sweet and sour. Practice of catfish in a flat pan: 1. Blanch catfish with water at 60 degrees Celsius, scrape off the black film and peel;
2. Cut catfish belly to remove viscera, head and tail, slice catfish meat and cut it into pieces of 1.5 cm;
3. Boiled quail eggs are shelled;
4. Water-made winter bamboo shoots, green peppers and onions are cut into pieces respectively, and ginger is minced;
5. Put the wok on the fire, add peanut oil and burn it until it is half cooked, then push the catfish slices into the wok and drain the oil;
6. Leave the bottom oil in the original pot, heat it on high fire, add onion, green pepper and winter bamboo shoots and stir fry slightly;
7. When the fragrance is revealed, add fresh soup, tomato sauce, cooking wine, refined salt and monosodium glutamate, and thicken with wet starch;
8. Immediately put in the fried catfish slices, turn them over a few times in the pot, pour in sesame oil and sprinkle with chopped green onion.
9. Put the original pot in medium heat, put fresh soup, refined salt, monosodium glutamate and quail eggs, and burn them into the taste;
10. Hook the glass sauce with wet starch, drizzle with sesame oil and wrap it around the fish fillets.
Tips for making flat-pan catfish: This product has a frying process, and peanut oil should be prepared at around1000g. The food is similar to catfish: catfish should not be eaten with cattle and sheep oil, beef liver, venison, wild boar, pheasant and Chinese medicine Schizonepeta.