Seasoning-6g of refined salt, 30g of soy sauce, 4g of monosodium glutamate, 5g of sugar15g, 5g of Jiang Mo, 5g of onion, 3g of pepper, 50g of yellow rice wine15g, 50g of wet starch, 50g of cooked lard1500g (about100g

Practice of stewing catfish:

1. Wash the catfish, chop it into pieces 7 cm long and 3 cm wide, blanch it in a boiling water pot, remove the mucus, take it out and drain it.

2. Put the wok on the fire, add the cooked shark fin oil and heat it to 70%. Add the fish pieces and drain the oil.

3. Put the wok on a big fire, heat it with 25g of base oil, fry the catfish in a Jiang Mo wok, and add 500g of soy sauce and water to boil. Cook yellow rice wine, turn to low heat until the fish is almost cooked, add refined salt, monosodium glutamate and white sugar, continue to cook until the fish is thoroughly flavored, and turn to high heat. Thicken with wet starch, sprinkle with cooked lard, sprinkle with onion and pepper, and serve.