Ingredients: catfish (catfish)1000g, corn (potato chips) 40g, auricularia auricula 25g, pork belly 50g, broad bean starch 20g, salt 4g, soy sauce15g, vinegar 2g, monosodium glutamate 3g, ginger15g and garlic 20g.

Exercise:

1 Catfish takes out the internal organs from the herringbone of the lips and washes them.

Then wipe your nose with a clean cloth dipped in boiling water, chop off the tail, chop off the fins, and untie the herringbone with a vertical knife.

Soak the washed catfish in a little salt, yellow wine, shredded onion and shredded ginger for a while.

4. Soak magnolia slices, wash them and cut them into willow leaves.

Slice pork belly, garlic and red pepper, and put them on the plate with the washed fungus.

6 put the wok on the fire, wipe it clean, add peanut oil and burn it to 60% heat.

7 Shake the dried starch evenly on the fish section, fry it in the pot, and drain the oil when both sides are persimmon yellow.

8. Leave the remaining oil in the pot, stir-fry the garlic slices until fragrant, then add pork belly slices, magnolia slices, fungus, red pepper, refined salt, yellow wine, soy sauce, white sugar, vinegar and other raw materials, add 250 ml of clear soup and burn together. When the soup is boiling, add the fish pieces, stir-fry until fragrant, and add monosodium glutamate when taking out the pot.

Steamed catfish in fragrant sauce

Ingredients: catfish 100g, salt 1 teaspoon, ginger 1 slice, appropriate amount of onion, pepper 1 teaspoon, soy sauce 1 spoon, oyster sauce 1 spoon, peanut oil.

Exercise:

1 Clean catfish, chop it into small pieces, put it into a big container, add 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon pepper, appropriate amount of ginger slices and appropriate amount of peanut oil.

2. Grab by hand and marinate for 10 minutes.

3 steamer, transfer the pickled catfish to a thin plate. After steaming, put the catfish into the pot, cover the pot and steam for 10 minutes!